Step-by-step recipe for fried sunflower seeds. How to fry seeds - “cooking” delicious fried seeds. How to deliciously fry sunflower seeds in a frying pan, in the microwave, in the oven, with salt, in sunflower oil, black and peeled at home: the best recipes. How many minutes

Over the past couple of years, we have been experiencing a boom in sales of bagged seeds. If 5 years ago you could only buy 200 grams of seeds from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are these bags for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever you like. And what’s surprising is that, despite such an abundant supply, demand does not fall: the bags sell out with enviable consistency, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a stir, only the lazy did not think about starting the production of packaged roasted sunflower seeds. But how to fry it on an industrial scale? In fact, everything is quite simple.

Methods for frying seeds

The seeds are fried in special frying ovens, which come in two types: periodic loading and continuous loading. Accordingly, there are only two ways to fry seeds. Some, however, still consider heating options for frying ovens, such as gas, electric heating elements or microwave, as frying methods. But, in our opinion, these are just heating options, perhaps affecting the frying speed and its economy, but not the method of obtaining the finished product itself.

Periodic loading of seeds

This method involves frying the seeds according to the frying pan principle, i.e. poured it into the oven, stirred it, fried it, tasted it, poured it out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, which is usually several tens of kilograms or a couple of bags, constantly monitor the process of frying the seeds, tasting it, and, having achieved the desired quality, pour the seed out of the oven. If a person lets his guard down, the entire loaded batch of product can be ruined.

The human factor is the key disadvantage of batch loading. The advantages include the low cost of the frying oven due to the simplicity of its design. Actually, thanks to their low cost, batch-feed frying ovens retain their popularity - the consumer principle works: “simple, cheap, reliable.”

Pass-through method of frying seeds

The second method of frying seeds minimizes human participation in the frying process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other, the finished product is poured out. The seed essentially “passes” through the drum, frying along the way, which is why the oven and method are called pass-through.

Used in equipment:

Electric frying oven PZhP-70
. Automated line for frying and packaging seeds ALZHUS-70

In this case, the operator is required to only set operating parameters one-time (product feed rate and frying temperature) and in the future the oven can independently continue frying the seeds. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the attentiveness of the operator, but by the consistency of the process.

But such obvious advantages are compensated by the price: continuous-type furnaces are much more expensive than batch-type furnaces.

Our choice

After a long time weighing all the pros and cons, we ultimately decided on the pass-through method - and for about 5 years now we have been producing exclusively electric feed-through ovens. We also recommend that our clients, despite the price, give preference to continuous-type ovens. What caused this decision?

Roasting speed of seeds. In batch ovens, the average speed of frying seeds is about 20-25 minutes, while in continuous-type ovens it is only 10. In addition to the banal productivity, the increased speed of frying seeds has a number of other advantages. Firstly, 20 minutes in the oven is no longer frying, but rather drying. As the seed dries out, like any other product, it loses its taste. This does not happen in continuous ovens and the seeds are actually fried, maintaining optimal taste. Secondly, 20 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed spills out, stains everything it touches: hands, clothes, packaging. Moreover, it gets so dirty that it is sometimes quite difficult to get rid of black spots. In a continuous oven, the seed does not have time to char.
Stability of quality. The notorious human factor in batch furnaces leads to the fact that simple inattention, fatigue or poor health of the operator leads to damage to a significant amount of the product. Anything put into the oven may either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its stirring and uniform frying. In continuous-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. The operator only needs to set the necessary parameters once to constantly receive an equally fried product, without the risk of spoilage.
Cooling problem. Anyone who has ever fried sunflower seeds in a frying pan at home knows very well that this product has the ability to “cook.” Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, usually by laying it out in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this point and simply pour the seed into a pile, you are guaranteed to get a burnt product. Now imagine roasting several bags of sunflower seeds in a batch oven. When all this mass is ready, it needs to be poured out and cooled. Moreover, cool everything at once, not allowing it to remain in the general mass. And at this time you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens the situation is simpler: the seed is not poured out in large volumes, but flows in a small constant flow, so to speak, in a “thin stream”, and therefore cooling it is not difficult.
Versatility. Pass-through ovens, due to the ability to independently support the frying process, seeds can be easily integrated into automated lines for frying and packaging seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging roasted seeds: from receiving the raw material (calibrated seeds) to issuing individually packaged portions. For batch furnaces, the question of inclusion in the line does not even arise: a significant proportion of manual labor makes it simply pointless. Thus, continuous-type frying ovens are more versatile than batch ovens and can function both independently and as part of production lines.

Used in equipment:

The above factors, in our opinion, are significant enough to justify the price of continuous furnaces and give preference to them. Moreover, having created our first line for frying seeds in 2006, we decided that the design of continuous ovens was not entirely optimal and worked for several years on its modernization.

Our innovations

Realizing that we can compete with cheap batch furnaces only through clear superiority in quality and performance, we persistently tried, and are still trying, to improve the efficiency of the continuous furnace. As of the current moment, we can add to our credit the following achievements in this field.

The design of the frying drum and heating elements has been changed, resulting in reduced frying time (less than 10 minutes) and increased efficiency. This made it possible not only to increase productivity to 70 kg per hour, but also to obtain the most optimal taste of the fried seeds. We can say that we have found the only case when, as productivity increases, quality does not fall, but rather strives for perfection.
Effective thermal insulation of the inner space of the drum is organized, which reduces heat loss and reduces energy costs. In other words, we are gradually moving towards a highly effective but economical product.
An uninterruptible power supply (UPS) has been introduced into the standard equipment of the frying oven, the task of which is not only to equalize the “jumping” voltage of the electrical networks, but also to prevent the seeds from burning when the power supply is cut off. Those. in the event of a power failure, the UPS ensures the operation of the drum’s electric drive and allows the seed poured into the drum to finish frying due to the residual heat and spill out of it.
A frequency regulator has been added to the design, allowing the operator to regulate the speed of rotation of the drum and, accordingly, the time of frying the seeds. This point is important when using raw materials of different humidity or changing the product being fried: for more humid (dense) ones, the frying time can be increased, and for less humid ones, it can be reduced. Thus, we, in fact, made the oven even more versatile.
Feedback has been created on the voltage of the vibrating feeder that supplies the seed to the drum, which is why it maintains a stable vibration amplitude during any “jumps” in voltage. The seed will always be supplied in the same and uniform flow. In our opinion, this is especially true for manufacturers located outside large cities.

But, probably, the most important thing is that when modernizing the furnace, we are constantly working to simplify its design, eliminate unnecessary elements and optimize the manufacture of parts. Thanks to this, we can afford to keep stove prices at least a third lower than our competitors. And this despite the fact that the advantages listed above are included as standard, while competitors, at best, have some of them installed for an additional fee.

And lastly, in the production of frying ovens we are faced with another important point - the more expedient it is to heat the oven.

Electricity or gas?

As mentioned at the beginning of this material, there are at least three ways to heat a frying oven: gas, electric heating element and microwave. The first two are the most common, the third is more exotic than reality (although some consider it quite promising). Accordingly, there are two energy sources suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers equip their furnaces with gas heating, motivating this decision by the consumer’s familiarity with this type of energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and trying to get a cheap stove can have negative consequences.

Firstly, gas availability is a relative thing. It’s good when production workshops are already equipped with a gas main and the only question is about connecting a separate installation, but if there is no gas supply to the room where the furnace is located or gas is supplied for domestic needs, saving loses all meaning. After all, the cost of the furnace is in no way comparable to the cost of the project and the physical connection of the industrial gas main.

Secondly, the price of gas is a variable value and very much depends on various conditions: the political situation, quotes on world markets, exceeding the limit, etc. In this connection, sharp and hardly predictable jumps are possible.

AND, thirdly, sunflower seeds are a product prone to absorption. The seed, although not strongly, absorbs gas combustion products, which leads to a change in its taste and, perhaps, is not entirely useful for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for mythical cheapness and do not incline our clients towards it; it is much more important for us to make a high-quality product that is justified in price. Electricity is supplied to almost every building, and if not, then the cost of connection is significantly lower than that of gas. The price for electricity consumption is more or less stable, and the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.

Roasted homemade seeds are considered more delicious snacks in contrast to store-bought products. Supermarket shelves are filled to capacity with various brands, but it is difficult to choose quality seeds. Most often they are found with burning or rot. You can often find small and not very tasty specimens. For this reason, it is better to prepare the seeds yourself.

The benefits of sunflower seeds

When consuming properly prepared seeds, immunity is significantly increased. The composition has a positive effect on the potency of men, the aging process slows down. Abrasions heal quickly, hair and nails acquire a healthy appearance.
The seeds are famous for their high content of vitamin D. Even cod liver does not have such an abundance of microelements. The sunflower product also contains magnesium, potassium, silicon, zinc and other mineral components.
The seeds also contain fat-soluble vitamins E and A. To saturate the body with useful substances, you need to consume 60 grams. sunflower raw materials. Do not forget that the seeds are high-calorie: per 100 g. the finished product accounts for about 700 kcal.

Harm of sunflower seeds

Sunflower seeds do not cause any particular harm to the body. The negative side appears when the product is consumed excessively. When eating a snack in large quantities, the product begins to have a detrimental effect on the vocal cords. This disadvantage is more aimed at people involved in singing or teaching.
It is not recommended to consume roasted seeds in large quantities for overweight people. 300 gr. snacks eaten are equal to a serving of fatty kebab.
You shouldn’t completely give up seeds, just limit the amount of product you consume. You should also pay attention to the fact that if you husk the seeds with your teeth, such manipulations lead to cracking and destruction of the enamel.

How to choose seeds

Give preference to the selection of raw materials in food markets. First of all, pay attention to appearance.
Take a closer look at how pure the product is. Assess whether the composition does not contain specimens damaged by insects, whether there are dry sticks, sprouts and dirt (dust).
Be sure to pass the mixture between your fingers. Touch the shell, it should be dense and the seeds should be voluminous. Do not contact the product if you find empty copies in a small batch.
Do not try to choose the largest seeds; a quality product in a common bag should be approximately the same size.

Before directly frying the product, you need to carry out preparatory measures. Pour a small amount of seeds into a colander and rinse thoroughly with running water.
It is forbidden to carry out such manipulations in the bowl, as this will prevent you from completely getting rid of dirt and dust. Then spread the seeds on a thin layer of cotton cloth. Allow the product to dry.
Prepare a thick-bottomed frying pan, pour the required amount of sunflower raw materials into it so that the layer of seeds is approximately 1.5 cm. This move will allow you to easily mix the snacks, they will fry evenly.

The classic way to fry seeds

Pour the required amount of wet seeds into a thick-bottomed heat-resistant container and cover with a lid. Divide the process into several stages. To achieve high quality and taste, cook the product in small portions.
Place the pan over medium heat and wait a couple of minutes. This manipulation will help remove excess moisture. Next, remove the lid to the side and slightly reduce the power of the stove. Total cooking time is about 12 minutes.
To determine whether a product is ready, rely on appearance. Try several copies, then decide whether to continue frying or not. When preparing the seeds, do not forget to constantly stir them with a wooden spatula.
You can also determine the readiness of sunflower raw materials for cracking. After frying, place the seeds on a flat dish, cover with a kitchen towel, wait 15 minutes, and consume.

Preparing salted seeds

Place the washed sunflower product in a heavy-bottomed frying pan. Pour in the required amount of water so that it covers the raw materials.
Add 50 gr. rock salt, mix the mixture thoroughly. Place the appliance over high heat. Wait 1.5 minutes.
In the allotted time, the salt should dissolve and saturate the seeds. Next, drain the mixture into a colander and wait until the liquid has completely drained.
After this, place the composition in the frying pan again, add 20 g. salt. Turn on the burner to medium power. Don't stop stirring the seeds.
Once the sunflower product has dried, reduce the power slightly. Monitor the condition of the seeds, pour in 20 ml a few minutes before the end of the manipulation. vegetable oil.
As soon as the product is completely fried, remove the household appliance from the heat and pour the seeds into a plate. Wait until it cools down and you can start eating.

Hulled seeds with soy sauce

The main criterion is that soy sauce should not contain wheat. Peel approximately 170 g. seeds, add to the frying pan. Start frying the product over medium heat, do not forget to stir constantly.
When the raw materials acquire a brownish tint, remove the household appliance from the heat. Pour in 35 ml. soy sauce. After this, return the pan to the stove.
Fry and stir the raw materials until the liquid has completely evaporated. Place the seeds on a plate and let them cool.

Rinse the pumpkin well and dry with a towel. Cut the fruit in half. Gut the loose pulp with seeds into a suitable container.
Select the seeds in a separate bowl. Drain in a colander and rinse the raw materials under warm running water. Remove excess fibers.
Then place the seeds on parchment paper and leave to dry for 3 days. If you need raw materials for other purposes, not just for frying, you should carefully carry out the procedure to avoid mold.
If you want to get salted pumpkin seeds, first soak them in a salt solution for 4-5 hours. Next, all the liquid is drained, the raw materials are laid out in an even layer on the fabric and dried thoroughly. You need to fry snacks in the usual way.
Dried and washed seeds are sent to a hot frying pan. Pumpkin raw materials should be fried in small portions. Take the required amount of the composition so that it covers the bottom of the thermal device with a thin layer.
Set the stove to medium power. Stir the mixture. Keep an eye on the appearance of the product; as soon as the peel acquires a bronze tint, turn down the burner slightly. Continue roasting the seeds for a while.
When you hear a crackling sound, taste the product and finish cooking if necessary. Place the seeds in a flat container and cover with a cotton towel. Wait for the snack to cool completely and start tasting.

How to roast sunflower seeds in the microwave

Rinse the required number of seeds with running water. Dry, transfer the raw materials into a heat-resistant container in a 2 cm layer. Sprinkle with a small amount of sunflower oil, add fine salt if desired. Mix well.
Set the household appliance to maximum power and place the container in the microwave. Turn on the oven for 2 minutes, then remove the mixture and mix thoroughly. After that, set the microwave to medium power.
Fry the mixture for another 1.5 minutes. Repeat the procedure twice, stirring the seeds in between. At the end of the procedure, taste the seeds. If necessary, repeat the frying process again.

If you have come to the conclusion that it is better to roast seeds at home, you first need to arm yourself with basic knowledge. Select high-quality raw materials at the grocery market. Keep an eye on how clean the product is, whether it is damaged, and whether it is the same size. Consider the most popular recipes for preparing seeds.

Video: how to properly fry seeds

Despite the fact that the birthplace of sunflower is America, our country was the first to eat its seeds. The Indians used only the oil squeezed out of it exclusively to anoint their own bodies, and made paint for tattoos from the pollen. Europeans grew these beautiful flowers, starting from the 16th century, exclusively for decorative purposes. And only after sunflower was brought to Russia, our people figured out how to fry the seeds in a frying pan. And I realized that the seeds of this “sunny flower” are not only edible, but also very tasty, both fried and fresh. And the oil from the roasted seeds turned out to be simply irreplaceable. Especially now, when our original extraction of flax and

We can safely say that for the residents of our country, sunflower seeds, called simply “seeds” or “seeds”, are a national delicacy that previously replaced popcorn for Russians. They are also tasty, but in terms of popularity they are far from sunflower ones. On city streets you can still meet “grandmothers” offering to buy a glass of sunflower seeds from them at a reasonable price. But if previously they were a monopoly in this area, today they are being forced out of the market by grains packaged in bags, sold at any stall or store. But true gourmets, who know perfectly well how to fry seeds in a frying pan, prefer to eat only the product prepared with their own hands. Try to do it yourself.

in a frying pan

Of course, you can fry them in the oven, and even But despite the fact that the last method is the simplest, it still has not taken root particularly among connoisseurs and connoisseurs of seeds. But with a wide flat bottom, it is an iconic kitchen utensil for them. Some housewives even allocate a separate container for seeds, which is strictly prohibited from being used for other purposes.

Before frying the seeds in a frying pan, you need to wash them, because it is not known where and how they were stored before they came to you. Of course, if you grow sunflowers yourself, you can skip this step of the instructions. The frying pan itself must be very hot over high heat. Dried seeds are poured onto it in a layer of about one and a half centimeters. The key to their successful preparation is constant stirring. It is advisable to do this only with a wooden spatula. Under no circumstances should you leave the stove! Since it is difficult to say how long you will have to fry the seeds in a frying pan this time. It all depends on the thickness of their peel and size.

As soon as the seeds begin to crackle, remove them from the heat. But don’t turn off the burner, just set them aside without stopping stirring. Then return to the heat again until the next crackling starts. You will need to do this at least three times, taking a sample from time to time.

How long should you fry the seeds until they are ready? It all depends on which ones you like. Some people prefer to roast them until the grains turn brownish, but most are happy with a creamy hue. These seeds have an excellent taste and great aroma. Usually the whole process takes 10-12 minutes.

To improve the taste, you can lightly salt the sunflower grains and pour a little sunflower oil on the bottom of the dish. The choice of how to fry the seeds in a frying pan is yours. Try different options to see which ones you like best.

Gone are the days when seed traders sat near shops and at bus stops, pouring them into a paper bag for everyone who wanted them.

Now in almost every grocery store you can buy a tightly sealed bag of any seeds: black, white, striped, with or without salt, peeled. But it is not possible to look into it to find out the quality of the product due to the packaging made of opaque foil.

Of course, storage conditions require that the seeds not be exposed to light, otherwise they will become rancid. But because of such secrecy, the buyer buys a pig in a poke, hoping that the seeds will be tasty.

However, sometimes the seeds are impossible to eat, since they come across not only empty ones, but also rotten, rancid, and wormy ones.

Therefore, some housewives buy raw seeds at the market and fry them at home, thereby saving a certain amount of money and preparing the seeds to their liking. But it turns out that many... don’t know how to do this!

How to choose the right seeds on the market

Before you make a purchase, you need to pay attention to the conditions in which the seeds are stored.

Those that lie in the open air (even under a canopy) most often turn out to be rotten due to excess moisture and rancid due to the abundance of light and sun.

If the seeds are sold indoors and everything is in order with the storage method, proceed with a visual inspection.

The seeds must be clean. The abundance of husks indicates that these seeds are the remains of a large batch, since all the garbage in the bag gradually settles to the bottom.

Their size must correspond to the variety. They should be plump thanks to well-ripened kernels.

You need to take a few seeds in your hand and feel them. High-quality seeds will be dense, there will be no voids in them. You should not buy seeds that are too small, which may be unripe, or very long, since they are also often empty.

You need to taste a few seeds. Of course, raw seeds cannot be compared with fried ones, but if you feel bitterness or an unpleasant aftertaste, then you should refuse to buy them.

Preparing seeds for roasting

Prepare enough seeds to cover the bottom of the pan with a layer of no more than 1-1.5 cm. Then they will be easy to mix and will fry evenly.

Before putting the seeds in the frying pan, they must be washed. By the way, many housewives deliberately skip this process or are not aware of it at all. But if you imagine what conditions the seeds were in before they were purchased, it becomes clear: the seeds are very dirty!

Therefore, they need to be poured into a colander and placed under running warm water. When sorting the seeds with your hands, you need to rinse them thoroughly.

You should not wash them in a bowl, as dirt and dust dissolve in water and settle on the surface of the seeds.

Then you should place the seeds on a cloth or paper towel and dry a little.

While the seeds are drying, you need to prepare a frying pan. This can be a frying pan made of cast iron or other metal, but with thick walls, since in other frying pans the seeds will burn and high-quality frying may not be possible.

How to fry seeds

Place the seeds on a hot frying pan. Stirring, fry over medium heat for 2-3 minutes. As long as the seeds inside are moist, they will not burn.
When the hissing stops due to moisture in the seeds, reduce the heat by half. From this moment they will begin to fry.
As soon as you hear a slight crackling sound, reduce the heat again. Taste one or two seeds to determine the degree of roasting. The shell should crack easily. The nucleoli themselves will become slightly yellowish. The main thing is not to overcook the seeds.
Pour the finished seeds onto a tray covered with a towel, cover with the edges of the same towel, and leave for 10-20 minutes. During this time, the seeds will finally dry out and reach their proper condition. You should not leave the seeds in the same pan in which you fried them, because in a hot pan they will continue to fry and may burn.

How to fry seeds with salt: method one

Ingredients:

raw seeds – 0.5 kg;
salt – 2 tbsp. l.;
water.

Cooking method

Pour the seeds into a colander and rinse under running water.
When the liquid has drained, place them in a frying pan. Add a spoonful of salt and pour in enough water to lightly cover the seeds.
Keep the seeds on the highest heat for about a minute. Then drain them in a colander and wait until all the water has drained.
Return them to the pan and add the remaining salt. Stirring constantly, cook over medium heat until the seeds are completely dry.
Reduce the heat to low and continue frying the seeds until they begin to crackle. Take a sample. If you are satisfied with the degree of roasting, pour the seeds onto a tray or flat dish and cover with a light cloth. In 10-15 minutes they will be ready.

Advice: 1-2 minutes before readiness, you can add a teaspoon of sunflower oil, quickly mixing it with the seeds.

How to fry seeds with salt: method two

Ingredients:

raw seeds – 0.5 kg;
salt;
water.

Cooking method

Place the seeds in a colander and wash thoroughly under running water. Leave them in a colander.
Dissolve enough salt in water to make the liquid sufficiently salty.
When the seeds are a little dry, place them on a hot frying pan. Pour in approximately 100 ml of salted water. Stir until the moisture has completely evaporated.
Fry over medium heat for about five minutes. As the seeds dry, reduce the heat. When the seeds begin to crackle, the heat should be minimal. Determine the degree of roasting of the seeds by the taste and color of the grains.
Pour the finished seeds onto a tray and leave until completely cool.

Note to the hostess

Adjust the amount of salt to your taste.

According to many recipes, sunflower oil is added to the seeds. There is no need to pour it in large quantities, otherwise the seeds will turn out greasy. Just sprinkle them with oil at the very end of frying. If you add oil at the beginning of frying, it will start to burn and the seeds will acquire an unpleasant aftertaste.

The seeds are first fried over medium heat, then the heat is gradually reduced. Finish frying over low heat.

Vova, a great expert in this matter, taught me how to fry seeds with salt. I tried to cook them according to his recipe and I got the most delicious seeds in the world.

You will need:

raw seeds - 500 g.

3 tablespoons salt

0.5 tablespoon of olive oil (you can also use sunflower or corn).

Cooking method

Wash the seeds under running water and transfer them to a deep frying pan. Fill with water so that it completely covers the seeds, and add 2 tablespoons of salt to the water.

Bring to a boil over high heat and cook for 1 minute. The task is for the salt to dissolve and saturate the seeds. We put them in a colander, put them back into the pan and add another spoonful of salt. From this moment on, the seeds must be constantly stirred - otherwise some of them will burn. At the same time, a salt coating will appear on the walls of the pan - this is how it should be.

When the seeds begin to dry out, turn down the heat. If they have a thin skin, it will begin to burst as they fry.

You should try the seeds constantly. When they dry, add olive oil - it will be completely absorbed. You need to remove the pan from the heat a minute before it’s ready - this is a delicate moment and you need to get used to it.

Pour the seeds onto a wide flat plate and let cool - this is a must! The seeds must, firstly, become ready from their own heat, and secondly, harden - that is, their skin should become brittle and crispy.

If it turns out that the seeds are undercooked, they can be poured back into a dry frying pan and kept on the fire for another two or three minutes, stirring constantly.

As a result, you should get seeds with a salty golden kernel and a shell that is easy to crush with your fingers.