Culinary Plant Seeds
About Culinary Plant Seeds
There are many seeds in flowers, fruits, and spices used for culinary purpose. Mainly spice seeds are mainly used as culinary plant seeds substance primarily used for flavouring, colouring or preserving food. These seeds not only add flavor to the dish but also has many medicinal benefits for our body.
Black cardamom is very powerful culinary plant seed and smoky and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it’s best to pull it out before serving the dish, as it can be very spicy to bite into. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts.
Cumin is used frequently whole and in spice mixes to add a characteristic smoky note to Indian dishes. It is sometimes confused with fennel, caraway, and anise seeds. Cumin is the best culinary plant seed used freshly ground for the most intense flavour. One thing to keep in mind while dry-roasting this spice is that it burns really easily and burnt cumin tastes very bitter.