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

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.

particularly well suited to flavour pork or ham dishes and is also used with stewed or baked fruit.

The seeds may be ground using a mortar and pestle or coffee grinder. Try dry frying the seeds before grinding for extra flavour.

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

Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes.