Buckwheat
A pseudocereal with triangular seeds (groats), prized for its robust, earthy flavor in pancakes, noodles (soba), and kasha.

Chia Seed
Tiny black or white seeds known for their ability to absorb liquid and form a gel; used in beverages, puddings, and as an egg substitute.

Flax Seed (Linseed)
Small, brown or golden seeds known for their high fiber and omega-3 content; consumed whole, ground, or pressed for oil.

Grape Seed
The small seeds found inside grapes, primarily used for oil extraction, but also used whole in some specialty preparations.

Hemp Seed
Small, highly nutritious seeds with a mild, nutty flavor; typically consumed shelled and whole in salads, smoothies, or baking.

Job's Tears (Adlay)
A tropical grain used in Asian cooking, similar to rice or barley, prized for its chewy texture and nutritional value.

Kaniwa
A highly nutritious pseudocereal seed closely related to quinoa but smaller and has a slightly sweet, earthy flavor; often used as a hot cereal.

Lotus Seed
The seeds of the lotus plant, used fresh or dried in various Asian cuisines for their starchy texture and subtly sweet flavor.

Pumpkin Seed
The flat, oval, edible seeds of the pumpkin/squash plant, commonly eaten roasted or used as a topping and snack.

Quinoa
A protein-rich, gluten-free pseudocereal with a fluffy texture and nutty flavor, often rinsed before cooking to remove saponins.

Sesame Seed
Small, flat, oily seeds used whole for topping baked goods, in sauces (e.g., Tahini), and for oil extraction.

Sunflower Seed
The seeds of the sunflower plant, consumed roasted or used for oil extraction, snacks, and baking.