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Sunflower Seeds come from the large centres of the huge flowers. Less than 25% of sunflower seeds are eaten as seeds; these are the larger, stripe-shelled seeds. The majority of the seeds, which are small and black, are pressed for oil.

Seeds for eating can be in-shell or kernels. For eating in-shell, they are roasted and seasoned. Sold as kernels, they are shelled and sold either raw for cooking or roasted as a snack food.

Equivalents
7 oz (200 g) unshelled = 2 1/2 cups unshelled = 3/4 cups shelled
1 cup shelled = 145 g = 5 oz

Storage
Like all seeds, Sunflower Seeds will go rancid quickly owing to the high unsaturated fat content. Store in refrigerator up to 4 months, or freeze the kernels for up to a year.

History

Sunflowers are native to the South-western United States.

The Spanish explorers brought them back to Europe, where over the next few centuries, it was Russian farmers who took a particular interest in them, and as Russians immigrated to America in the late 1800s, they re-introduced both their strains of the seeds and the interest in them.

Also called:

See Also:

Sunflower Oil

Other entries for: Seeds

Annatto, Celery Seed, Coriander Seeds, Fennel Seed, Fenugreek Seed, Sunflower Seeds

Other entries for:

Spices
Ajowan Seed, Allspice, Anardana, Anise, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Paprika, Peppers, Pepper, Saffron, Salt, Sumac, Turmeric, Zedoary