Raw or roasted seeds: which to use, and how to store them

Our pumpkin and flax seeds come two ways: raw, and lightly roasted. They look alike in the jar, but they do different jobs in the kitchen. Here is how to pick the right one.

Raw seeds: for cooking and baking

Raw seeds have a softer bite and a mild, green taste, and they take on the flavour of whatever you cook them with. Use raw pumpkin seeds in granola, breads and laddoos, or toast them yourself in a dry pan for two or three minutes. Grind raw flax seeds just before use and stir them into oats, roti dough or batters.

Roasted seeds: ready to eat

Roasted pumpkin seeds are lightly roasted with a touch of salt, so they are crunchy straight from the jar: a handful as a snack, or scattered over soups, salads and raita. Roasted flax seeds are seasoned with black salt and a little turmeric, and many families keep them on the table to take a spoonful after meals.

Which one to buy

• Baking, cooking or making your own mixes: raw.
• Snacking, toppings, or eating straight from the jar: roasted.
• Both: keep a jar of each, they last well when stored properly.

How to store seeds

• Close the screw cap after every use. Air and humidity are what make seeds go soft or stale.
• Keep jars in a cool, dark cupboard, not next to the stove or in sunlight.
• Use a dry spoon; a wet one brings moisture into the jar.
• Grind flax only as much as you need for the day.
• Check the best-before date printed on the jar.

Frequently asked questions

Can I roast raw seeds at home?

Yes. Dry roast pumpkin seeds in a pan on medium heat for two to three minutes, stirring, until they puff slightly. Let them cool fully before you close the jar.

Why grind flax seeds?

Whole flax seeds are small and hard and often pass through unchewed, so grinding them makes them easier to use in batters and oats.

Should seeds go in the fridge?

Not usually. A closed jar in a cool cupboard is enough; in very hot, humid weather the fridge helps.