Fall has arrived, which means it’s time to pull out the baking sheets, preheat the oven, and remind yourself how much flavor hides in the simplest pumpkin seeds.
I used to throw the seeds away, thinking they were trash, but one day we decided to roast them just for fun. Since then, our home has built a whole collection of flavors. A warm house, the smell of spices, a cup of coffee, and a jar of fresh, crispy seeds — sounds perfect, doesn’t it?
These ten recipes are the result of our experiments, mistakes, and discoveries. Some were born spontaneously, and others became favorites after dozens of tries. I invite you to experiment too and find your favorite flavor.
1. Sweet and Salty Roasted Pumpkin Seeds
Sweet and salty roasted pumpkin seeds are a simple yet absolutely brilliant snack. Here you’ll find that perfect balance — a little salt, a little sweetness, and the crunch you can’t resist.
Why They’re So Special
First, it’s a great way not to waste the seeds after carving a pumpkin. We always dry ours — especially when the fall pumpkin frenzy starts in the garden.
Second, pumpkin seeds are a true treasure of zinc, magnesium, and antioxidants that help the heart work like a clock and support a strong immune system (as noted in the International Journal of Molecular Sciences).
What You’ll Need
- 1 cup (about 150 g) raw pumpkin seeds, cleaned and rinsed
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp brown sugar
- ½ tsp sea salt
- ¼ tsp cinnamon (optional, if you want a touch of warmth)
How to Make Them
- Prepare the seeds. After removing them from the pumpkin, rinse well under cool water to get rid of the fibers and pulp. Then dry them on a paper towel. This step is important — if they’re damp, they’ll steam instead of roast.
- Preheat the oven to 325°F (160°C). While it’s heating, mix the seeds with olive oil, honey, sugar, salt, and cinnamon. Everything should evenly coat each seed — yes, it takes a bit of patience, but it’s worth it!
- Spread them out on a baking sheet in a single layer. Don’t overcrowd them — each seed deserves its chance to crisp up.
- Bake for 25–30 minutes, stirring every 10 minutes. When the seeds start turning golden and release that caramel aroma — your kitchen instantly turns into a cozy autumn corner.
- Let them cool. Right out of the oven, they’ll be a little soft, but after a few minutes, they’ll become perfectly crisp!
Tip. Want deeper flavor? Soak the seeds overnight in a mild saltwater solution, then dry and roast them. That way, the salt seeps inside instead of staying on the surface. After this, you’ll never want store-bought again.
I love adding them to morning oatmeal or a salad with roasted beets and feta.
Lindy just keeps a jar on the shelf for casual munching. And when guests come over? The jar’s empty in five minutes — tested and true!
2. Air Fryer Garlic Parmesan Pumpkin Seeds
These Garlic Parmesan pumpkin seeds are ready in the air fryer in just about 10 minutes. No messy dishes, no fuss — just you, the smell of garlic, and that gentle “sssshh” of roasting seeds.
Why They’re So Delicious
Because they’re perfectly balanced — a bit of salt, a touch of garlic, and that light cheesy crunch.
And yes, this isn’t just a snack! According to the Journal of Food Biochemistry, garlic contains compounds that help the body fight inflammation and strengthen the immune system.
And pumpkin seeds are rich in magnesium, zinc, and iron — exactly what your body needs in the fall when it craves warmth and support.
What You’ll Need
- 1 cup (150 g) raw pumpkin seeds
- 1½ tbsp olive oil
- 1 tsp garlic powder (or 1 clove of fresh garlic, finely grated)
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp freshly grated Parmesan (plus a bit more for serving)
- A pinch of dried oregano (optional but fits perfectly)
If you don’t have an air fryer yet — here’s a great one: air fryer on Amazon. We use this model ourselves — it does everything from fries to nuts to seeds.
How to Make Them
- Prepare the seeds. Rinse them and remove any pulp. Lay them out on a paper towel and let them dry for 15–20 minutes — moisture is the enemy of crispiness.
If you want to speed things up, place them in a warm (not hot) oven at 150°F (65°C) for a few minutes.
Tip. If the seeds feel a bit sticky, add a drop more oil later — it helps the seasoning stick better. - Mix the seasoning. In a large bowl, combine the oil, garlic, salt, pepper, and oregano. Add the seeds and mix thoroughly so every one is evenly coated. I usually do this by hand — it’s the best way to get even coverage.
Tip. Add a little lemon zest — garlic and cheese love it together. - Preheat the air fryer. Set it to 350°F (175°C) and preheat the basket for a couple of minutes — this helps everything roast evenly.
- Roast the seeds. Spread them out in a single layer in the basket. If you have too many, roast in batches so the bottom ones don’t stay soft. Cook for 10–12 minutes, shaking the basket every 4–5 minutes.
By the end, the seeds will turn golden and smell like cheesy oregano heaven — that’s your sign they’re done.
Tip. In the last 2 minutes, raise the temperature to 375°F (190°C) for an even crunchier texture. - Add Parmesan. Right after you take them out, transfer the warm seeds to a bowl and sprinkle with Parmesan. Mix well — the cheese will slightly melt and coat each seed.
Tip. For a richer flavor, add just a tiny drop of truffle oil — trust me, it’s divine. - Cool and store. Let the seeds cool completely before sealing them in a jar. Although, honestly, in our house they almost never make it that far.
We love tossing them into salads with roasted pumpkin or sprinkling them over creamy soups — it looks and tastes restaurant-level.
And Lindy? She just grabs a handful, curls up with a book, and you can’t pull her away — from the seeds or the story.
3. Spicy Chili Lime Pumpkin Seeds
We first made these spicy chili lime pumpkin seeds after a trip to Northern California — where every store seemed to sell chili-lime nuts. So we thought, why not try our own version with pumpkin seeds? Spoiler: it turned out even better.
Why You Should Try Them
Lime adds brightness and freshness, chili brings heat, and pumpkin seeds make the flavor whole and satisfying.
According to Frontiers in Nutrition, capsaicin (the compound that makes chili peppers hot) helps boost metabolism and support energy levels.
Meanwhile, magnesium in pumpkin seeds helps muscles relax after a long, stressful day.
What You’ll Need
- 1 cup (150 g) raw, cleaned pumpkin seeds
- 1½ tbsp olive oil
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (use less if you prefer mild spice)
- ½ tsp salt
- 1 tsp honey or agave
- Juice and zest of ½ lime
How to Make Them
- Prepare the seeds. Rinse and clean them thoroughly, then dry on paper towels. The drier the seeds, the crispier they’ll be.
Let them sit for 20–30 minutes.
Tip. If you’re using fresh seeds straight from a pumpkin, lightly toast them on a dry skillet for 2–3 minutes first — it deepens the flavor and helps them crisp up. - Make the marinade. In a small bowl, combine olive oil, honey, chili powder, paprika, cayenne, salt, lime juice, and zest. Mix until you get a fragrant, spicy paste.
Tip. For a subtle Mexican twist, add a pinch of cumin — it pairs beautifully with chili and lime. - Mix it all together. Add the pumpkin seeds to the bowl and toss until each seed is evenly coated in the marinade. Don’t be afraid to use your hands — it’s the best way to get everything perfectly mixed.
- Bake. Preheat the oven to 325°F (160°C). Spread the seeds out on parchment paper in a single layer and bake for 25–30 minutes, stirring every 10 minutes so they roast evenly.
Tip. During the last 5 minutes, switch on the convection mode if your oven has it — it makes the seeds drier and amps up the heat. - Cool and enjoy. After baking, the seeds may feel a bit soft — that’s okay. Let them rest for 10–15 minutes, and they’ll become perfectly crispy.
We love using them as a topping for avocado salads, or sprinkling them over homemade tacos and burritos. They’re also amazing with cold beer or mint lemonade.
So if you think pumpkin seeds can’t surprise you — try this recipe. It’ll definitely change your mind.
4. Honey Butter Baked Pumpkin Seeds
For Lindy and me, these honey butter pumpkin seeds are a must-have part of our October evenings. You pop a tray in the oven — and within ten minutes, the house fills with the smell of melted honey and warm butter.
Why They’re So Loved
Because they need just three ingredients and deliver an incredible result.
According to the Nutrients Journal, honey is rich in antioxidants and polyphenols that help reduce inflammation.
And as noted by the Journal of Food Science & Technology, pumpkin seeds are packed with protein and healthy fats that support energy and skin health.
So yes — you can snack without guilt!
What You’ll Need
- 1 cup (150 g) raw, cleaned pumpkin seeds
- 2 tbsp unsalted butter
- 1½ tbsp honey (or maple syrup for a more caramel-like flavor)
- ¼ tsp salt
- A pinch of cinnamon (optional)
How to Make Them
- Prepare the seeds. Rinse them under cool water and dry with a towel. If using fresh seeds, remove all pumpkin pulp. Let them dry for at least 20 minutes — the drier, the crunchier.
Tip. Lightly toast the seeds on a dry skillet for 2–3 minutes to bring out their nutty aroma — it makes the flavor deeper and richer. - Melt the butter and honey. In a small saucepan over low heat, melt the butter. Add honey and salt, stirring until the mixture becomes smooth. Don’t let it boil — we just want a gentle glaze.
Tip. For a little extra warmth, add a pinch of vanilla or nutmeg right into the glaze. - Combine with the seeds. In a large bowl, pour the warm glaze over the seeds. Stir well so each seed is coated with that sweet-salty mixture. A silicone spatula works great here for even mixing.
- Bake. Preheat the oven to 325°F (160°C). Spread the seeds on a parchment-lined or silicone-lined baking sheet in a single layer. Bake for about 25 minutes, stirring every 10 minutes.
By the end, the honey will caramelize, and the seeds will turn golden amber.
Tip. Stay near the oven for the last 5 minutes — honey burns quickly, especially at the edges. - Cool. Right out of the oven, the seeds might feel soft — that’s fine. Let them cool completely on the tray. As they cool, the glaze hardens into a thin, crisp caramel shell.
I love adding them to homemade granola or sprinkling over yogurt — they give that perfect sweet crunch.
Lindy usually pours them into a jar and keeps it next to the coffee machine — “so there’s something to nibble on while the coffee brews,” as she says.
And if you toss a handful of these over a sweet potato soup, you’ll definitely impress your guests!
5. Pumpkin Pie Spiced Seeds
Pumpkin Pie Spiced Seeds — a tray full of golden seeds that smell like a freshly baked pumpkin pie. What could be better?
Why You Should Try Them
These seeds are sweet and spiced, slightly caramelized, and pair perfectly with morning coffee or evening tea.
And yes — they’re actually good for you!
Research in the Journal of Food Science and Technology shows that pumpkin seeds are rich in amino acids and magnesium, while spices like cinnamon and clove contain antioxidants that help stabilize blood sugar (Frontiers in Pharmacology).
So yes — this is a treat with benefits!
What You’ll Need
- 1 cup (150 g) raw, cleaned pumpkin seeds
- 1½ tbsp olive oil (or melted coconut oil)
- 1½ tbsp brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- A pinch of cloves
- ¼ tsp salt
- ½ tsp vanilla extract
If you want that perfect pumpkin pie aroma, try this organic pumpkin spice blend on Amazon — it’s the one we use ourselves when we don’t feel like mixing spices from scratch.
How to Make Them
- Prepare the seeds. Rinse and dry them thoroughly — excess moisture prevents caramelization. I usually leave them on a paper towel for 30 minutes while I mix the spices.
Tip. To speed things up, place the seeds on a baking sheet and warm them in the oven for 5 minutes at 250°F (120°C) — just enough to evaporate any moisture. - Mix the aromatic base. In a small bowl, combine oil, sugar, salt, spices, and vanilla extract. Mix until smooth — it should look like a thick, fragrant syrup.
Tip. Add a drizzle of honey or maple syrup if you want deeper caramel notes. - Coat the seeds. Add the dry seeds to the bowl and mix gently until every seed is evenly coated in the sweet, spiced glaze. Don’t rush — even coating makes all the difference.
- Bake. Preheat the oven to 325°F (160°C). Spread the seeds in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, stirring every 8–10 minutes to keep the spices from burning.
By the end, they should be golden and dry to the touch.
Tip. For extra crunch, turn off the oven and leave the seeds inside for another 5 minutes. - Cool. Let the seeds cool right on the tray — as they rest, the spiced aroma becomes even stronger.
These seeds are perfect with oatmeal, yogurt, or homemade granola.
I like to pour them into a jar and keep them on the counter — they literally fill the house with that fresh-baked scent.
Lindy often tosses them into fall salads with roasted pumpkin and goat cheese — it’s like dessert and dinner in one dish.
6. Everything Bagel Seasoned Pumpkin Seeds
You know that Everything Bagel seasoning makes everything taste better — and these pumpkin seeds are no exception. The mix of garlic, sesame, poppy seeds, and onion comes together into a salty, crunchy blend that’s absolutely irresistible.
Why It’s the Perfect Snack
Because here you get the crunch, the depth, and that distinct umami flavor you usually find in roasted nuts.
And the Everything Bagel mix isn’t just about taste — it also brings benefits: sesame and poppy seeds add fiber, calcium, and healthy fats, making this snack a bit more nourishing.
What You’ll Need
- 1 cup (150 g) raw, cleaned pumpkin seeds
- 1½ tbsp olive oil
- 1½ tbsp Everything Bagel Seasoning
- ¼ tsp salt (only if your seasoning isn’t salty enough)
- A pinch of black pepper (optional)
How to Make Them
- Prepare the seeds. Rinse and dry them well — damp seeds won’t brown properly. You can also dry them in the oven for 5 minutes at 250°F (120°C).
Tip. If you often roast pumpkin seeds, try soaking them overnight in saltwater — it gives a deeper, more developed flavor. - Mix with the seasoning. In a large bowl, combine the seeds, olive oil, seasoning, and a bit of pepper. Mix until evenly coated — the seeds should look glossy and covered with spices on all sides.
Tip. Want a bit more garlic kick? Add a pinch of extra garlic powder — don’t be afraid to play around with flavors. - Bake. Preheat your oven to 325°F (160°C). Spread the seeds on a parchment-lined baking sheet in a single layer and bake for 20–25 minutes, stirring every 8–10 minutes. They should turn golden and fragrant, but not dry out.
Tip. For extra roasted flavor, switch on the broil setting for the last 3–4 minutes — it gives a light, toasty crust. - Cool. Right out of the oven, the seeds will be slightly soft, but they’ll crisp up perfectly as they cool.
Tip. To boost the umami, add a few drops of soy sauce before baking — it deepens the flavor and helps the spices stick better.
These seeds are incredibly versatile! Sprinkle them over salads, avocado toast, or soups, or just keep a jar handy — the perfect snack with coffee.
Lindy and I often use them as a topping for homemade bread — it looks beautiful and adds that cozy, homemade touch.
7. Taco-Style Pumpkin Seeds
After making homemade tacos one evening, we had a leftover mix of spices — paprika, cumin, and a little garlic. So Lindy and I decided to try it on pumpkin seeds.
These taco-style pumpkin seeds turned out bright, spicy, crunchy, and full of that deep cumin aroma that instantly transports you somewhere warm and sun-drenched.
Why They’re So Delicious
Because here, the spices and texture come together perfectly. They’re bold, slightly smoky, and need nothing extra.
According to the Molecules Journal, spices like cumin and paprika contain natural compounds that aid digestion and help maintain energy.
And as Frontiers in Nutrition confirms, pumpkin seeds are a great source of plant-based protein and healthy fats — ideal for satisfying snacks.
What You’ll Need
- 1 cup (150 g) raw pumpkin seeds
- 1½ tbsp olive oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp salt
- A pinch of pepper
- Juice of ¼ lime (for freshness after baking)
How to Make Them
- Prepare the seeds. Rinse them under cold water, remove any pulp, and dry thoroughly. If you have time, let them air dry for 20–30 minutes.
Tip. For even more aroma, lightly toast them on a dry skillet for 3–4 minutes before baking. - Mix the spices. In a small bowl, combine chili powder, paprika, cumin, garlic, salt, and pepper. Stir — the aroma will already be amazing.
Tip. Add a pinch of coriander — it gives a subtle citrus note that feels authentically Mexican. - Season the seeds. In a large bowl, toss the seeds with olive oil, then add the spice mix. Mix thoroughly so the spices stick evenly to every seed.
I like doing this by hand — you can feel the texture and make sure nothing’s left uncoated. - Bake. Preheat your oven to 325°F (160°C). Spread the seeds on parchment in a single layer. Bake for about 25 minutes, stirring every 8–10 minutes.
By the end, they’ll be golden, aromatic, and smell like freshly made tacos.
Tip. For the last 5 minutes, turn on convection — it brings out a light smoky effect and makes the spices pop. - Add the lime. Right after baking, drizzle the seeds with lime juice and toss them well. It’s not just for aroma — the acidity brightens and balances the flavor.
Tip. Want more of that street snack vibe? Add a little lime zest and a pinch of sugar — it gives that classic Mexican snack feel.
These seeds are perfect for sprinkling over tacos, burritos, or even simple veggie bowls. They also make an amazing crunchy snack for an evening with lemonade or beer.
Lindy and I often toss them into bean and corn salads — it gives the dish that unmistakable Mexican flair.
8. Buffalo Ranch Air Fryer Pumpkin Seeds
In our house, these Buffalo Ranch pumpkin seeds are made more often than popcorn: toss them in the air fryer, wait ten minutes — and you’ve got the perfect snack for movie night or a walk in the garden.
Why It Works
Because everyone loves a contrast of flavors — spicy against creamy, tangy against fresh.
A study published in the Nutrients Journal shows that capsaicin (the compound that gives hot sauce its kick) can help boost metabolism, while pumpkin seeds add protein and magnesium — the perfect combo for a snack after an active day.
What You’ll Need
- 1 cup (150 g) raw pumpkin seeds
- 1½ tbsp olive oil
- 1 tbsp Buffalo hot sauce (like Frank’s RedHot or your favorite brand)
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- 2 tsp dry Ranch seasoning mix (or use dried dill, parsley, and onion powder as a substitute)
If you don’t have Ranch seasoning on hand, grab the real thing — Hidden Valley Ranch Seasoning Mix on Amazon. It’s the classic blend that gives that unmistakable ranch flavor.
How to Make Them
- Prepare the seeds. Rinse, dry, and let them sit for at least 15 minutes to remove any remaining moisture. Raw seeds and oil don’t mix well if they’re damp — they’ll steam instead of roast.
Tip. For bolder flavor, marinate the seeds in Buffalo sauce for 10 minutes before air frying — it deepens the taste beautifully. - Mix the ingredients. In a large bowl, combine olive oil, Buffalo sauce, garlic powder, paprika, and salt. Add the seeds and mix until evenly coated.
Tip. Don’t worry if the mixture feels a bit wet — the air fryer will crisp everything up perfectly, and the flavor will be intense. - Air fry. Preheat the air fryer to 350°F (175°C). Spread the seeds in a single layer and cook for 10–12 minutes, shaking the basket every 4 minutes.
By the end, they’ll turn golden and crispy.
Tip. For extra punch, drizzle another tiny bit of Buffalo sauce over them right after cooking, while they’re still hot. - Add the Ranch. Immediately transfer the hot seeds to a bowl and sprinkle with Ranch seasoning. Toss well — the warmth releases the herbs’ aroma and creates that perfect creamy-spicy balance we all love. Tip. Want a touch more creaminess? Add a teaspoon of grated Parmesan right after the Ranch — it’ll melt slightly and give the flavor extra depth.
- Let them cool. Allow them to rest for 5–10 minutes so they crisp up completely.
These seeds are perfect as a movie-night snack, a salad topping, or even sprinkled over homemade sandwiches.
Lindy and I often pack them in a cooler bag for picnics — they don’t crumble, melt, or lose flavor, even the next day.
9. Brown Sugar and Cinnamon Seeds
Lindy and I make these Brown Sugar & Cinnamon Pumpkin Seeds every fall — some go into a breakfast jar, and the rest… well, they rarely last until the next day. Because honestly, it’s impossible to resist.
Why They’re So Loved
Just a bit of butter, sugar, and cinnamon, and ordinary seeds turn into a treat worthy of a holiday table.
And yes, they come with benefits too: according to Frontiers in Pharmacology, cinnamon helps maintain stable blood sugar levels, while the Journal of Food Science & Technology notes that pumpkin seeds are rich in antioxidants and plant-based protein. So that sweet flavor doesn’t mean guilty pleasure — it’s sweetness you can feel good about.
What You’ll Need
- 1 cup (150 g) raw, cleaned pumpkin seeds
- 1½ tbsp melted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- A pinch of salt
- ½ tsp vanilla extract (optional)
How to Make Them
- Prepare the seeds. Rinse them, remove any fibers, and dry thoroughly. If even a bit of moisture remains, the glaze won’t stick.
Tip. Spread them on a paper towel and leave for 20–30 minutes while you prepare the caramel mix. - Make the caramel base. In a small saucepan, melt the butter over low heat. Add brown sugar, salt, and cinnamon, stirring until the sugar dissolves. If using vanilla, add it at the end, off the heat.
Tip. Don’t overheat — if the sugar crystallizes, you’ll lose that glossy finish. - Coat the seeds. Transfer the dry seeds to a bowl and pour in the warm caramel mix. Stir well — I like using a silicone spatula to prevent the glaze from sticking to the sides.
- Bake. Preheat the oven to 325°F (160°C). Spread the seeds on parchment or a silicone mat in a single layer. Bake for 25–30 minutes, stirring every 10 minutes. By the end, they’ll be amber-golden and crisp.
Tip. Stay close during the last 5 minutes — brown sugar goes from “caramel” to “burnt” fast. - Cool. Let them cool completely — that’s when the glaze hardens and the crunch appears.
Tip. Add a pinch of nutmeg or a drop of honey to the hot glaze for a flavor that tastes straight out of a bakery.
These seeds are perfect with morning coffee, yogurt, granola, or even as a topping for pastries.Lindy often adds them to oatmeal — it instantly turns from a simple breakfast into a cozy fall treat.
I just keep a jar on the shelf and sometimes open it “just to smell” — the aroma is so warm and comforting.
10. Lemon Herb Roasted Pumpkin Seeds
These Lemon Herb Roasted Pumpkin Seeds are crispy, light, and full of bright citrus flavor with the aroma of fresh herbs. Perfect for anyone tired of sweet or spicy snacks.
Why They’re Special
Because the gentle acidity of lemon makes the flavor of the seeds pop, while the herbs add warmth and harmony.
According to the Journal of Food Science & Technology, pumpkin seeds are rich in magnesium and zinc, while lemon and herbs are sources of antioxidants that support the immune system and metabolism.
What You’ll Need
- 1 cup (150 g) raw pumpkin seeds
- 1½ tbsp olive oil
- 1 tsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp dried rosemary (or 1 tsp fresh, finely chopped)
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp salt
- A pinch of freshly ground pepper
If you don’t have a good citrus zester — here’s the one I’ve been using for years: Microplane Premium Zester on Amazon. It makes perfect, fine zest without any bitterness.
How to Make Them
- Prepare the seeds.Rinse and dry them thoroughly. If they’re even slightly wet, they won’t brown properly. Leave them on a paper towel for about 20 minutes while you prepare the seasoning mix.
Tip: Want a deeper nutty flavor? Toast them on a dry skillet for 2–3 minutes until they release a roasted aroma. - Make the aromatic oil.In a bowl, whisk together olive oil, lemon juice, zest, rosemary, thyme, garlic, salt, and pepper. The aroma will be absolutely incredible.
Tip: Add a bit of fresh basil if you have it — it gives an extra summery touch. - Coat the seeds.Pour the fragrant oil over the dry seeds and toss well until each one is evenly coated.
- Bake.Preheat the oven to 325°F (160°C). Spread the seeds in a single layer on a parchment-lined baking sheet. Bake for about 25 minutes, stirring every 10 minutes, until they’re lightly golden.
Tip: Don’t overbake! If they start browning too quickly, reduce the temperature to 300°F (150°C). - Add the finishing touch.When you take the seeds out of the oven, drizzle them with a few more drops of lemon juice and a sprinkle of fresh herbs. It adds an extra layer of brightness and freshness.
These seeds are amazing with salads, especially those with tomatoes and mozzarella, or as a crunchy topping for pasta. I love adding them to creamy potato soup, too. And honestly, keeping a jar next to the coffee machine is the best idea — a perfect little snack while waiting for your cup to brew.
Whose Flavor Wins?
Now I really want to hear your story. Do you prefer sweet or savory versions? Do you stick to recipes, or make your own spice blends? Maybe you have a signature mix we all need to try?
Share in the comments which flavor was your favorite — or maybe you’ve created your own version! I always love reading your ideas and experiments — because that’s how the best homemade recipes are born.Let your kitchen fill with the aroma of roasted seeds and the warmth of home.
And as for me — I’ve got a new batch of lemon and rosemary seeds cooling right now!
