Handling and
Preparing Seeds
Preparations of particular seeds are described
in more detailed surveys below. Here are
some common aspects of using seeds in the
kitchen.
Storing Seeds
Because most of the seeds we eat are designed
to survive a dormant, dry period, they are the
easiest food ingredients to store. Whole seeds
keep well for months in a dry, cool, dark
place. Moisture encourages the growth of
spoilage microbes, and physical damage, heat
and light can accelerate the oxidation of seed
oils that leads to stale, rancid aromas and
bitter tastes.
The pest that sometimes infests grains,
beans, nuts, and flours is the Indian meal
moth (Plodia interpunctella). It originally