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1. Cumin Seeds – Small, elongated seeds with a warm, earthy flavor.
2. Coriander Seeds – Round, slightly citrus-flavored seeds from the cilantro plant.
3. Fennel Seeds – Green, oblong seeds with a sweet, licorice-like flavor.
4. Caraway Seeds – Crescent-shaped seeds with a strong, earthy, anise-like taste.
5. Mustard Seeds – Tiny round seeds (yellow, brown, or black) with a pungent, spicy flavor.
6. Nigella Seeds (also called black cumin or kalonji) – Small black seeds with a slightly bitter, onion-like flavor.
7. Fenugreek Seeds – Small, flat, yellow-brown seeds with a slightly bitter, nutty taste.
8. Anise Seeds – Small oval seeds with a licorice-like flavor, often used in sweet dishes.
9. Poppy Seeds – Tiny, round seeds with a nutty, slightly sweet flavor, often used in baking.
10. Celery Seeds – Very small seeds with a strong, concentrated celery flavor.

These seeds are often used whole or ground to add flavor to various cuisines.ChatGPT

Here are examples of common spices that come from seeds, showing their distinct characteristics:

1. Cumin Seeds:

   • Shape: Small, elongated, boat-shaped.
   • Color: Brown or black.
   • Flavor: Warm, earthy, slightly peppery.
   • Common Use: Curries, soups, spice blends.

2. Coriander Seeds:

   • Shape: Round and slightly ridged.
   • Color: Pale brown.
   • Flavor: Citrus-like with a hint of sweetness.
   • Common Use: Sauces, pickles, and rubs.

3. Fennel Seeds:

   • Shape: Long, thin, and ridged.
   • Color: Green to yellow-brown.
   • Flavor: Sweet and licorice-like.
   • Common Use: Breads, salads, and sausages.

4. Caraway Seeds:

   • Shape: Crescent-shaped.
   • Color: Brown with light stripes.
   • Flavor: Earthy with anise undertones.
   • Common Use: Rye bread, stews, and cheeses.

5. Mustard Seeds:

   • Shape: Tiny, round, and smooth.
   • Color: Yellow, brown, or black.
   • Flavor: Sharp, pungent, and spicy.
   • Common Use: Mustard condiments, pickling, and sauces.

6. Nigella Seeds:

   • Shape: Small, triangular, and black.
   • Color: Jet black.
   • Flavor: Slightly bitter, nutty, and onion-like.
   • Common Use: Indian breads, curries, and spice mixes.

7. Fenugreek Seeds:

   • Shape: Small and cuboid.
   • Color: Yellow-brown.
   • Flavor: Bitter, with maple syrup undertones.
   • Common Use: Curries, spice blends, and pickles.

8. Anise Seeds:

   • Shape: Small, oval.
   • Color: Green to brownish-gray.
   • Flavor: Sweet, licorice-like.
   • Common Use: Desserts, teas, and savory dishes.

9. Poppy Seeds:

   • Shape: Tiny, round.
   • Color: Blue-gray or white.
   • Flavor: Nutty and slightly sweet.
   • Common Use: Baked goods, sauces, and dressings.

10. Celery Seeds:

• Shape: Very tiny and round.
• Color: Dark brown.
• Flavor: Strong celery flavor, slightly bitter.
• Common Use: Spice blends, soups, and salads.

These seed spices are essential in global cuisines, each contributing unique aromas and tastes.