Culinary seeds are the small, nutrient-dense embryos of plants used whole, ground into flours or pastes, or pressed for oils.
Sesame seeds add a nutty flavor and crunchy texture to Asian stir-fries, sushi, and baked goods. Poppy seeds show up in Central and Eastern European baking and in Indian curries and chutneys. Chia seeds thicken smoothies, puddings, and baked goods. Sunflower and pumpkin seeds lean earthy and nutty and pair well with roasted vegetables and grains; mustard and radish seeds are sharp and peppery.
Seeds are grown worldwide, with major sources tied to the variety: sesame mainly from Asia, Africa, and the Middle East; sunflower mainly from North America, Europe, and Russia.