The Rise and Resilience of Seed Spices

Seed spices have firmly established themselves as essential components in global cuisine, prized for their robust flavours, health benefits and versatility. While often considered the foundation of sauces, stews and marinades, these spices are experiencing a resurgence as the stars of new culinary applications, from toppings and sprinkles to trendy snacks.

Cumin & Coriander
Few spices have as iconic a status as cumin and coriander. These two staples are foundational in cuisines from South Asia and the Middle East, to Latin America and North Africa. Known for their earthy warm flavours, they form the backbone of spice blends like Garam Masala, Ras el Hanout, and curry cowders. However, thanks to chefs like Yotam Ottolenghi and his innovative approach to spices, cumin and coriander are now celebrated as finishing touches, adding complexity and richness to dishes when sprinkled on roasted vegetables, hummus, or even yogurt-based sauces. These applications breathe new life into classic spices, giving them a renewed place in modern kitchens and inspiring home cooks to experiment.

Fennel
Fennel seeds, with their sweet, yet mild liquorice flavour, are beloved in Mediterranean and Middle Eastern cuisines and lend a refreshing aroma and a hint of sweetness to dishes, making them perfect for both savoury and sweet applications. Fennel seeds are popular in pickling and as an aromatic addition to sausages and roasts. They are also used to balance richer flavours, adding brightness.

Seed spices are also making their way into snack foods and ready-to-eat products, driven by the demand for flavourful and health-conscious options. Spiced nuts and seeds, roasted chickpeas with cumin, and snack bars infused with turmeric or fennel are just a few examples of how seed spices are becoming more accessible. These snacks are not only convenient but also tap into consumers’ desire for nutritious, minimally processed foods with functional benefits.

Seed spices are essential in cooking because they bring both flavour and functional benefits, bridging the gap between taste and wellness. Whether they’re lending a grounding warmth to a stew or adding a unique twist as a topping, these spices remind us of the depth and diversity of global cuisine. With the popularity of health-forward and flavour-centric cooking on the rise, seed spices will likely continue to play an influential role in the kitchen, inviting us all to experiment, explore and enjoy their remarkable versatility.

	Whole Cumin Did you know this steam treated whole cumin is actually a member of the parsley family? Origin: India. Colour: Brownish Yellow. Halal and Kosher Certified. Carton: 20kg.
	Ground Natural Coriander This ground coriander has a piney flavour with hints of lemon and pepper. Origin: India, Romania, Ukraine, Russia. Carton: 25kg. Halal & Kosher Certified. Size: 25 Mesh.
	Whole Fennel This warm, sweet and aromatic fennel, depending on how it's used, adds a mild liquorice flavour to a range of cuisines. Origin: India. Colour: Green. Kosher Certified. Carton: 25kg.