In European cookery seeds are most often used in baking, to add taste and texture to bread and biscuits. Other cuisines incorporate seeds in stews and stir-fries.

Sesame seeds, which are little blonde disc shapes, have the most dramatic warm, aromatic flavour; sunflower seeds taste like they are good for you (and they are) and work well in bread; pumpkin seeds have a bit more bite than sunflower and tiny poppy seeds give a fragile graininess that is good in sponge or Madeira cake.

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