Sunflower Seed

Sunflower seeds are mildly nutty and crunchy, adding texture to any dish.

Flavor

How to use it

Add to Granola. Toasting these seeds releases phytosterols, enhancing earthy notes in granola.

Garnish Salads. Toast for crunch; lignans in seeds boost nutty flavors, ideal for salads.

Common mistakes

• Old seeds turn bitter due to oxidized oils.
• Shells have lignin, unpleasant unless removed.

What goes with sunflower seed

• Honey. Honey tempers sunflower seeds' bitterness.
• Salt. Salt brings out sunflower seeds' toasted nuttiness.
• Garlic. Garlic intensifies the roasted aroma of sunflower seeds.
• Parsley. Parsley's freshness cuts through sunflower seeds' oiliness.
• Pumpkin. Toasted sunflower seeds add crunch and nutty richness to soft pumpkin.
• Quinoa. Sunflower seeds repeat quinoa's nutty flavor and add crunch.
• Paprika. Paprika adds smoky warmth to sunflower seeds.
• Lemon. Lemon's acidity brightens the nutty complexity of sunflower seeds.

Try tonight

• Sprinkle roasted seeds on a salad.
• Mix with yogurt for breakfast.
• Add to a trail mix.

Storage

Store in an airtight container in a cool, dry place or refrigerate for longer freshness.