Everything here is pressed or hulled from the seed. It tastes nutty, closer to sunflower than to anything you are expecting.
The easiest way in. Hulled seeds go on top of anything and need no cooking.
Soft, nutty kernels. Over porridge, yoghurt or a salad.
€9.40500 g · €18.80/kgCold-milled from the press cake. 50 g of protein per 100 g.
€21.001 kgSeed pressed with water and nothing else. Unsweetened.
€17.906 × 1 LThe oil is a dressing and the flour is a thickener. Neither wants a hot pan.
Grassy and green. Over tomatoes, into a vinaigrette, never into the pan.
€12.60250 mlMilled from the press cake. Blend a quarter of it into bread or pasta dough.
€7.20750 gCrunchier than the hulled kind. On a bowl of soup or straight from the bag.
€5.40200 gThe two that need no plan at all.
Six grams of protein each, and no cane sugar.
€16.8012 × 45 gPressed thicker so it steams and holds a foam.
€19.506 × 1 LGround to a paste. Behaves like tahini, tastes closer to sunflower.
€8.90300 gHemp seed is one of the few plant foods that carries every essential amino acid, and its fat is mostly the two your body cannot make.
None of them require a recipe.
Two spoons of hulled seed over porridge, soup or a salad. No cooking, no grinding.
A scoop of protein or a splash of the milk. It thickens without chalk.
The oil is for dressing, not for frying — heat takes the good fats straight back out.