This is how it works in the pan and in the oven

Which kernels and seeds are suitable for roasting?

The use of kernels and seeds is becoming more common in the kitchen. They are versatile, nutritious and have a good taste. Their aroma becomes particularly intense when they are roasted.
For example, the following are well suited:

• nuts
• Almonds
• Pumpkin seeds
• Sunflower seeds
• Pine nuts
• Sesame seeds

You can roast your kernels in the oven or in the pan. The pan is recommended for sensitive kernels, for example almond flakes.

Roast the kernels in the pan

It is best to use a coated pan. So you can roast without adding fat.

1. Heat the pan without any fat.
2. Put the kernels in.
3. Stir gently until the kernels are golden yellow or light brown in color.
4. Put the kernels in a bowl and season with salt, pepper, paprika, pepper or sugar and cinnamon according to your taste.
5. Mix the seeds well.
6. Let the kernels cool on a plate.
7. Be careful with tasting, the kernels are very hot!

If you want to roast larger amounts of kernels or seeds, it is best to use the oven. Preheat to 180 degrees and place the seeds on a baking sheet lined with baking paper. Spread the seeds well. These are ready as soon as they have turned a pleasant brown color.
Hazelnuts, peanuts or almonds are stripped of their hard shell before roasting. The thin, brown skin underneath can be easily removed after the roasting process.

Use of roasted seeds

The kernels and seeds get a more intense aroma when roasted. Our body can also better absorb certain minerals, such as magnesium and calcium, from cooked seeds. Other substances are lost during roasting, such as vitamins and unsaturated fatty acids. To remedy this, simply mix raw and roasted kernels together. Sprinkle them over a fresh salad or in muesli or serve the kernels as a nibble on TV evening.