Summer is a perfect time to discover a little ingredient that adds big flavor to a variety of foods: the seed spice. Spice seeds are a symbol of rebirth and rejuvenation and pair excellently with fresh summer vegetables and fruits. They offer endless possibilities for adding color, texture and flavor to numerous dishes. While many people are accustomed to cooking with ground spices, they may not be as familiar with how to use whole seeds. McCormick®, the flavor expert, shares the inside scoop on these tiny treasures.

Seeds come from the dried, ripe fruit of plants, usually grown in temperate climates. Chefs have long prized spice seeds for their fresh flavor and aroma, which are released right at the moment the seed is ground or crushed. When stored in a cool, dry place away from heat and moisture, seeds last about three to four years.

Here’s another seed secret: toasting seeds before adding to a recipe intensifies their taste and provides another dimension of flavor. Let’s take a closer look at some of our favorite seeds, along with a quick guide to toasting:

Three Steps to Toasted Seeds

1. Place a dry skillet over medium heat
2. Once pan is hot, pour in desired amount of seeds
3. Using a spatula, stir the seeds in the pan until they become fragrant, approximately 1-2 minutes

Seed	Flavor/Aroma	Appearance	Pairs Well With Foods Like:
Anise	Licorice-like, with piney undertones	Pale brown, crescent shaped	Beets, carrots, fish, shellfish, melon, oranges, pork
Caraway	Nutty, slightly sweet and somewhat sharp	Dark brown, crescent shaped; approximately ¼-inch long	New potatoes, pork, salmon
Coriander	Slightly sweet, citrus-like	Light tan to medium brown; spherical and ribbed	Carrots, chicken, fish, ham, pork, lamb, peas, shrimp
Cumin	Pungent, earthy, slightly bitter and warming	Pale to medium brown; similar in appearance to caraway	Asparagus, carrots, chicken, grains, green beans, fish, lamb, peas, pork, potatoes, spinach
Dill	Sweet flavor, with notes of anise and aroma similar to caraway; green and minty	Pale brown with fine lighter colored ribs; oval	Beets, carrots, chicken, eggs, fish/shellfish, lamb, potatoes, salmon, scallops, veal
Fennel	Sweet and aromatic; aroma is minty with a green, anise freshness	Yellowish-green; approximately ¼-inch long	Eggs, fish, green beans, pork, veal
Mustard	Sharp, pungent flavor and aroma	Golden, round	Beef, beets, chicken, crab, eggs, fish, green beans, lamb, pork, salmon, vinaigrettes
Poppy	Sweet aroma and nutty flavor	Possibly the tiniest of the seeds; round and blue-gray in color	Baked goods, citrus, salads and salad dressings, stir-fries
Sesame	Nutty, sweet aroma with a milk-like, buttery taste	Flat and tear-shaped	Asparagus, chicken, fish/shellfish, lamb, mushrooms, orange

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