Produced in most tropical countries but supplies available in the UK usually come from southern India, Pakistan or China.

Use sparingly to give a ‘herby’ flavour to savoury dishes including omelettes, casseroles, pasta sauces and stews.

These onion seeds are great to add to your breads and rolls. They are also good for adding a slight crunch to your vegetable dishes.

The seed, when ground, has a sharp acrid flavour similar to celery.

It gives a strong, warm, hot, aromatic flavour and should be used sparingly.