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Fennel and caraway are relatives, but not the same plant. Fennel seeds have a flavor dominated by anise/licorice, where caraway is quite different, being dominated by other flavors. They also have subtle differences in appearance. Cumin, anise, and dill are other look-alike seeds with very different flavors. Anise and fennel have very similar flavors, and ...

Um, no. You can even buy them. The only common potentially dangerous seeds I know of belong to almonds, apples, apricots, peaches, plums, cherries, and other stone fruits. These contain a cyanide and sugar compound known as amygdalin. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin is inside the seeds and will not be ...

By using a dehuller machine. See: http://www.youtube.com/watch?v=-hegzzj9Rzk or http://www.buhlergroup.com/global/en/products/dehuller-dgba.htm How does a dehuller work? I don't know, but it seems that Google does: The most popular decorticator for sunflower is proposed by the Bühler Cie. It consists in a rotating blade that propels the seeds by ...

There are a couple common ways to deal with seeds in berries: Use a food mill, which uses a rotating blade to crush the berries and force them through small holes. They're designed for this sort of thing - removing seeds or large pieces of pulp. Do what the food mill does, but by hand: push them through a reasonably fine strainer/sieve. Unless they're ...

I'd stew the raspberries down with a little water (and sugar if the raspberries aren't sweet) until they're very soft, then pass the whole thing through a sieve to remove the seeds. You can then either store the result in the fridge, or pour it into an ice cube tray for easy portioning and a nice cold smoothie.

I'm guessing that you should be able to simply add it wherever you would add some sort of grain or flour. The wikipedia article mentions: Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly. If you add some to your Nutraloaf, if it's enough to have an effect, it'll help it bind ...

There are a few seeds which are good to eat. These generally get sold in the supermarket (pumpkin seeds, apricot kernels). If you buy the fruit containing them, you can keep the seeds. If you want to store them, you should dry them first. Spread the cleaned seeds in a single layer on paper and put it in a warm dry place (not in direct sunlight), and wait a ...

Describing the only method I know, and hoping that somebody will come up with an improvement, because this one is quite time-consuming. First, clean your pumpkin seeds and toast them. They cling to the hull when they are raw. When toasting, it is preferable to use lowish temperature for a long time, so you can prevent strong taste changes and burning. If I ...

I could not find any credible sources indicating that flax seeds (also known as linseed) loose significant nutritional benefits after been smashed, crushed or ground. This article from Mayo Clinic in fact indicates that since the seeds tend to pass undigested, it is better to grind them: Most nutrition experts recommend ground flaxseed because your body ...

Any seed that has been damaged, cut, smashed, or ground starts to lose flavour, texture, nutrition, and eventually will go rancid due to oxidising oils Four hours is too short a time for anything noticeable to happen. Some types of nuts and seeds show a noticeable change over a day or two, but most take many days or weeks Milled flax seed is reasonably ...

The tricky thing with flax seeds is to grind them fine enough. I've found that my coffee grinder, for example, won't do the job because the seeds have a very hard coat. You can buy vacuum packed pre-ground meal and that may be a good option. Once you have ground flax seeds, they can be added in small amounts to baked goods very easily. Adding say 1/4 to 1/2 ...

They are related, but not the same plant. Wikipedia also calls Caraway "meridian fennel", which hints as to how related they are. According to Wikipedia, Caraway is in the Apiaceae family, along with anise, fennel, cumin, licorice-root, and coriander.

Dark sesame seeds are more common in Indian cooking. I personally think that they have a more intense taste. They are also smaller, for what little difference that makes. I wouldn't rush to use them to make tahini, because the color would be surprising and I suspect that the flavor would be a bit bitter.

The rules are the same as keeping rice, beans, or lentils: keep them in a container that the insects can't chew through, and do not allow them access. This means glass, thick plastic (not a bag), or metal. I would do my best to dry off the seeds to prevent mold growth, beforehand. Even laying them on a paper towel for 15-20 minutes should help. If you ...

In Northern India, we eat Musk Melon and Water Melon seeds. In fact they are used like nuts. We make sweet dish too. The de-kernelling process is done by hand at home, which is quite lengthy. We deseed melon. Put the seeds to dry for approximatively 2 days; with fingers or tweezers, break the kernel and get the yummy seed. Of course, it can be stored for ...

I spent a couple of hours in front of the television splitting dried pumpkin seeds with an exacto knife. Make sure you don't point the business end at yourself or the fingers that are holding the seed. Ended up with about a cup full of seeds. If you have the time that seemed to work the best for getting whole raw seeds which are better for you. I decided ...

I found a method here: http://www.heritagefarms.com/recipies/recipie_pages/roasted_pumpkin_seeds.php To hull seeds in quantity, first break them up with a rolling pin, hammer or food chopper, then drop the seeds into a large container filled with water. Stir vigorously to bring all the kernels in contact with the water and to break the surface tension. ...

When I was a kid we grew pumpkins for the pigs to eat during the winter. Most of the seeds were dried and sold, but we also ate some. This is how we shelled them: Clean and dry the seeds. (No need to wash, just separate seeds from pulp by hand). Hold the seed between fingers similar to a guitar pick (plectrum). Insert the seed between your front teeth and ...

I worked at a grocery store for about 7 years and the number one rule when it came to bugs and weavels in the flour, seeds, rice, etc... was always the freezer. Very much to @BobMcGee's point, I would try a small amount to make sure the freezer doesn't affect them (but for most varieties, I think you're safe)

I was told by a nutritionist to eat flax seed. If eaten whole, the seeds simply pass through the digestive system without contributing anything; they have to be ground in order to reveal their properties. As ground flax seed has anti-oxidative properties, it goes without saying that exposure to air reduces these properties thus the ground seed should be ...

Centrifugal dehullers are used commercially; something like this. Basically, you use a spinning rotor to throw seeds at a hard wall at about 100 mph (45 m/s). This cracks the shell, and releases the seed. All that reamains then is to separate seed from broken hulls. The same process may be used effectively for oats, rice, sunflower, pumpkin and etc. seeds. ...

Psyllium husks are traditional used as a thickening agent and can be added to soups and stews to make them have a creamier consistency. I personally make my pysllium into little muffins which taste great on a lowcarb diet. The finished result should be eaten over 3 days until your body adjusts to the pysllium, otherwise it could cause cramping later on ...

I'd say this might be a good time to invest in a cherry pitter, as I'd assume it'd work on grapes, too. Some things to try for speed : crushing them, and seeing if the pots pop free (it works for olives). cut more than one at a time -- put four or five down on your work surface, place your hand over them, fingers up, and slice between your hand and ...

If you add water to chia seeds they swell up and exude a thick runny gel. This is far safer for you than eating them raw and having them swell up somewhere inside you eg your duodenum and burst it, or give you constipation if you do not have enough water in your stomach to do it. The lime juice may help with this process or make it taste nicer as the gel is ...

I personally have not read the book, though I know someone who did and remember hearing of the drink. Strike 2, I am also not a nutritionist. Here's my best guess by looking at each piece: Certainly the ingredients do bring taste to the combination, but I don't think it is just that. Mixing the chia seeds into a drink may make it more agreeable for ...

There's a fringe group of naturalists/alternative-medicine practitioners who swear that the poison Hobodave mentioned also cures cancer and has been suppressed by the FDA and pharmaceutical companies in a big conspiracy. I'll let you decide... A better question: Aren't most of your watermelons seedless by now? I haven't eaten a "seeded" melon for a few ...