Sunflower Seeds in Shell - Roasted & Salted (White) by Hatton Hill. Grown, harvested, roasted and salted in Argentina and the US. Packed in the UK.
Sunflowers originated in the Americas, on land that's now Mexico and the Southern United States, and they've been farmed for at least 4,000 years. Native Americans grew them further north, and in the 16th century, they were brought to Europe by explorers. Each sunflower head produces 800-2,000 seeds, depending on its size – a boon for snackers of these super-moreish seeds.
Sunflower seeds are high in protein and rich in antioxidants, as well as healthy fats such as omega-3 and omega-6. They're also a good source of vitamins B1 and B6, and iron and manganese.
Our roasted and salted white sunflower seeds come to you still in their shells for maximum freshness, and they're a superb snack right out of the bag. Seasoned sunflower seed fans don't need us to tell them how to eat these delicious nibbles, but for the uninitiated, here are a few simple steps:
1) Place a sunflower seed, in its shell, into one side of your mouth.
2) Use your molars (chewing teeth) to crack the seed's shell, taking care not to bite down so hard that you crush the shell.
3) Release the seed and, using your tongue, separate the kernel from the shell.
4) Spit out the shell.
5) Eat the kernel.
6) Enjoy and repeat!
We think you'll find it very moreish – like cracking open and eating pistachio nuts, once you start, it's hard to stop! But for those who prioritise efficiency over entertainment in their snacking, or who want to use the seeds for more than a nice nibble, try the following:
1) Pour around half a cup of sunflower seeds into a plastic bag so you have a single layer of seeds when you lay the bag down.
2) Use a rolling pin or another hard object to crack the shells open.
3) Empty shells and seed kernels into a bowl of water. The shells will rise to the top and the kernels will sink to the bottom.
4) Skim the shells off the surface of the water and drain the kernels in a colander.
5) Toss the kernels into the dish you're preparing.
We like to use them in salads, baking mixes for muffins and breads, soups, garnishes, risotto (sunflower seeds can stand in for rice here, and they can also substitute pine nuts in classic basil pesto) and granola. Or how about grinding them up to make nutburger patties and falafel, or a delicious crusting for roasted meat, fish and vegetable dishes?
Vegetarian ✓ Vegan ✓
Ingredients: Sunflower seeds, salt, rice flour (contains flavour enhancer E621, colour E171, antioxidants E304, E306, E310).
|Typical values||per 100g|
|- of which saturates||5.1g|
|- of which sugars||3.4g|
Packed on premises that handle celery, cereals containing gluten, mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites, and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamias).
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