Sunflower seeds are a delicious, convenient and nutrient dense snack that are popular all across the world. The seeds themselves are harvested from the large flower head of the plant and can vary in size considerably. Each sunflower can hold anywhere from 1,000 to 2,000 individual seeds which means that they can yield a bounty of produce for both food and oil purposes. Expect a mild, nutty taste when you chomp into a handful of sunflower seeds that will leave a warm and earthy flavour in your mouth.
Sunflower seeds have been rolling around for a long time. Research indicates that they were first found in the Americas and were domesticated around 1000 B.C. Native Americans used the sunflower plant and its seeds for eating, oil production and also dye pigment. These crunchy morsels were later introduced to Europe by travelling conquistadors returning to Spain. It didn’t take long before neighbouring countries caught on and sunflower seeds became a sort after commodity the world over. Russia, France, Peru, Spain, Argentina and China are currently the biggest growers in today’s market. Sunflower oil is also one of the most used oils available today.