Product: Sunflower Seeds
Latin Name: Helianthus annuus
Plant Family: Asteraceae
Other Names: At Mirasol Buto, Bunga Matahari, Graines de Tournesol, Semillas de Girasol, Semi di Girasole, Och Solrosfrön, Sonnenblumenkernen, Surya Mukhi, Słonecznika & Zonnebloempitten.
Description: Sunflower seeds come from an annual plant native to North America but now cultivated in most temperate regions of the world. The plant reaches a height of between 2-4 metres, and has thick, hairy, rigid stems. The leaves are 10-25cm in length, cordate or heart-shaped, mid green in colour with a wrinkled surface and prominate veining. The many petaled solitary flowers are terminal, approximately 15-30cm in diameter with yellowy-orange outer petals and and inner disc of brown to purple inner petals. The inner petals produce the seed one flower head can have as many as 2,000 seeds or more correctly fruits are known as achenes and are teardrop shaped and 10-15mm in length.
Brief History: Native Americans have been eating sunflower seeds since around 2,300 B.C., so prized are the sunflowers by the native American Indians that tribes including the Hopi and Arikaras continue to grow and preserve seeds of the same varieties that were grown by their ancestors, some of the varieities grown are now close to becoming extinct. Sunflower seeds arrived in Europe around the early 16th century thanks to Spanish explorers.
Ingredients: The dried seeds of Helianthus annuus.
Allergy Advice: Sunflower Seeds can cause severe allergic reactions in people who are allergic to sesame seeds.
SUGGESTED USESunflower seeds make a tasty and nutritious snack eaten on their own; they can also be sprinkled onto breakfast cereals, added to bread, flapjacks, cakes, biscuits, stir fries, nut roasts and veggie burgers, sprinkled over salads and grain dishes. They can also be made into a type of nut butter.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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