April in the Kitchen – Seedy Seasoning Mix

April in the Kitchen – Seedy Seasoning Mix

Are you looking for a way to add texture and interest to simply cooked vegetables, eggs, soup, or a roast chicken? Look no further than this mix of seeds which originated at the Ox restaurant in Portland, OR. It adds instant panache. I found this recipe, and adapted it slightly, in Sunset Magazine’s March edition.


Seedy Seasoning with Zucchini

It’s a mix of seeds often seen on an “everything” bagel. The original version used caraway seeds. I am not a big fan of caraway seeds and substituted cumin; I like the hint of spice they add. Feel free to reverse my substitution. Store this in a jar near your stove (it won’t last long), I’m adding it to everything! I’m even planning to take it on vacation next week in Key West. We’ve rented a house near the beach with other family members. I’m sure there will be some cooking involved and think they will be equally enthusiastic.

For vegetarians and vegans, the mix will add some extra protein as well as crunch and flavor.

I used the mix with a simple saute of fresh zucchini coins. 5 small zucchini were cut into 1/4 inch thick slices, salted in a strainer with a tablespoon of kosher salt for 20 minutes, then dried with paper towels and sautéed in 2 tablespoons of olive oil until crisply tender.

Sauteed Zucchini with Seedy Seasoning

Sauteed Zucchini with Seedy Seasoning

Seedy Seasoning

  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 3 tablespoons poppy seeds
  • 2 teaspoons nigella seeds
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons dried onion flakes
  •  2 teaspoons dried garlic flakes
  • 2 teaspoons sea salt
  1. Preheat the oven to 325 degrees F.
  2. Put the sunflower and sesame in a shallow oven proof plate like a metal pie plate. Toast in the oven until golden, shaking the plate a few times. This will take about 8-10 minutes. Pour into a bowl to cool.
  3. Heat a small dry frying pan on medium heat, add the poppy seeds and toast for 5 minutes. Remove them to the bowl with the sunflower and sesame seeds.
  4. Add the nigella seeds to the skillet and toast for 2 minutes. Remove to the bowl with the other seeds.
  5. Add the cumin seeds to the skillet and toast for another 1 to 2 minutes until golden. Add to the bowl with the rest.
  6. Add the onion, garlic, and salt to the bowl. Stir to mix. Cool completely.
  7. Once cool, transfer to a jar with a tight lid.

Sprinkle the seeds over crisp vegetables or scrambled eggs, roast chicken, or anything needing an extra embellishment.

I’m taking the mix to share out at Fiesta Friday #67. The recipe makes enough to share with the gang at Angie’s. Come join us to see what is cooking.

Fiesta Friday