Blog

Aug 10, 2026

Fenugreek Seeds: Bitter, Maple-Scented and Worth Learning

Small, golden-brown and a little bitter, fenugreek seeds add a maple-like depth to curries, breads and spice blends when you use them with a light hand.

Aug 10, 2026

Amaranth: A Tiny Ancient Seed That Cooks Like a Porridge Grain

Amaranth is a gluten-free seed with a peppery, earthy taste that turns soft and sticky when cooked, or pops like tiny popcorn in a hot pan.

Aug 9, 2026

Amaranth vs Quinoa: Two Ancient Seeds Compared

Both are gluten-free seeds from the Americas that cook like grains, but they differ in texture, flavour and best uses in the kitchen.

Aug 9, 2026

Buckwheat: Not Wheat, Not a Grain, and Surprisingly Versatile

Despite the name, buckwheat is a gluten-free seed related to rhubarb, and it works in porridge, pancakes, noodles and savoury pilafs.

Aug 9, 2026

Millet Varieties: Pearl, Finger, Foxtail and Proso Explained

Millets are a family of small-seeded grasses with mild flavours, and each type has its own texture and traditional use.

Aug 8, 2026

Sorghum: The Drought-Tough Grain With a Chewy Bite

Whole-grain sorghum cooks into plump, chewy kernels with a mild, slightly sweet flavour, and it can even be popped like tiny popcorn.

Aug 8, 2026

Teff: The Tiny Ethiopian Grain Behind Injera

Teff seeds are among the smallest cereal grains in the world, with a mild, nutty, molasses-like flavour and a long history in Ethiopian and Eritrean cooking.

Aug 8, 2026

Sacha Inchi: The Star-Shaped Seed From the Peruvian Amazon

Sacha inchi seeds are toasted, nutty and rich in plant oils, and they must always be cooked or roasted before eating.

Aug 7, 2026

Perilla Seeds: Egoma, Shiso and the Korean Kitchen's Nutty Secret

Perilla seeds come from a leafy plant used across East Asia, and they add a toasty, herbal richness as seeds, oil and powder.