Nuts and Seeds: Texture, Richness and Contrast

Nuts and seeds appear throughout the cookbook as more than garnish. Almonds, pistachios, walnuts, cashews, sunflower seeds, pumpkin seeds, poppy seeds, flax, and sesame add richness and texture to both sweet and savory dishes.

Their form changes their effect. Coarsely ground nuts disappear partly into puddings and desserts, slivered nuts stay crisp on top, and seeds may be toasted, ground, blended, or left whole.

The source repeatedly uses a small amount of nuts or seeds to create contrast against soft grains, yogurt, fruit, cooked vegetables, or creamy desserts.

Ingredients

• Almonds, pistachios, walnuts, or cashews
• Sunflower or pumpkin seeds
• Sesame, poppy, or flax seeds
• A knife, grinder, or dry skillet depending on the recipe
• A dish that benefits from crunch or richness

Method

Choose the preparation according to the texture needed. Chop or sliver nuts for visible crunch, grind them when they need to blend into a base, and toast seeds when the recipe calls for a deeper aroma. Add delicate garnishes late so they keep their contrast.