seeds: onion seed and cumin seeds
Onion seeds are rich in antioxidants, fiber, and contain compounds with antimicrobial properties. Cumin seeds are a good source of iron, magnesium, and contain volatile oils with anti-inflammatory properties.
About
Onion seed (Allium cepa var. aggregatum) are small, black, teardrop-shaped seeds produced by the flowering onion plant. They are the botanical seeds used for propagating onion plants, distinct from the culinary onion bulbs. Onion seeds possess a pungent, slightly sweet onion flavor with aromatic notes and are used primarily as a seasoning rather than a primary vegetable ingredient.
Cumin seed (Cuminum cyminum) derives from the dried fruit of a small annual herbaceous plant in the Apiaceae family, native to South Asia and the Mediterranean region. The seeds are small, elongated, and ridged, typically brown to tan in color, with a warm, earthy, slightly citrusy flavor profile. Cumin is one of the most widely used spices in global cuisine.
Culinary Uses
Onion seeds are employed as a finishing spice and seasoning agent in Indian, Bengali, and Middle Eastern cuisines, often used in temperings (tadka), sprinkled over finished dishes, or incorporated into pickling brines and spice blends. They contribute a concentrated onion umami to dishes without the moisture of fresh onions.
Cumin seeds are foundational to Indian, Mexican, Middle Eastern, and North African cooking. They are bloomed in hot oil or ghee to release volatile oils, used whole in rice pilafs and bean dishes, or ground into powders and spice blends (garam masala, curry powder, taco seasoning). Cumin pairs well with legumes, grilled meats, and fermented foods.