Sonnenblumenkern

Seeds on the crust toast twice — once in the pan, once in the oven.

Sour dense crumb and a green oily seed. Northern Europe has never changed it.

Sugar sticks to a seed that would otherwise slide off everything it touches.

Salted in the shell. The seed is bland enough that salt is the actual flavour.

Bitter leaf, toasted seed, acid dressing. The crunch is doing structural work.

The oil goes flat fast. Acid is what keeps a seed dressing from tasting stale.

Toast the seed back into the oil and it regains what refining removed.

Lactic sharpness against green oil. Both are chalky, which is why it works.

Geosmin and grass, two earths at different heights, welded by vinegar.

Anise-green over grassy fat; the herb is what makes the seed taste deliberate.

Cooked milk covers the raw green note the seed never quite loses.

Same plant, two organs. The tuber is sweet earth, the seed is green fat.

Both hold a soft hay note; steep the seed in the tea and it turns to horchata.