PUMPKIN SEEDS

Stirred into porridge, curd, smoothies or batter, or sprinkled over salads and chaat. They need no cooking.

Chia and similar seeds swell considerably in liquid and are usually soaked ten to twenty minutes before use. Pumpkin and other larger seeds need no soaking and can be eaten as they are or lightly toasted.

Airtight, cool and dark. Seeds carry oil and will eventually go rancid - use within about three months, or refrigerate in a warm kitchen.

Raw and unsalted unless the pack states otherwise, so you can roast or season them yourself.

Smell them. Fresh seeds smell faintly nutty or of nothing much. Once the oil oxidises they smell sharp or like old paint, and should be discarded.

In small quantities, yes, though whole seeds and nuts are a choking risk for young children and are usually ground or soaked first. If there is any family history of nut or seed allergy, check with your paediatrician.

Both work. Raw keeps more of the delicate oils; a light dry-roast brings out the flavour and makes them crunchier. Roast in a dry pan over low heat and watch them closely, as seeds catch quickly.

Raw, unsalted and uncoated, packed in small quantities. Seeds carry oil and eventually go rancid, so we would rather sell you a smaller pack more often than a large one that turns.