
A traditional snack that is particularly popular in Mediterranean countries is slowly becoming established here as a valuable dietary supplement. In the dark center of the well-known sunflower, the small sunflower seeds ripen in peace and always facing the sun, becoming true power seeds. Even the Native Americans coveted these kernels. Later, the Spanish conquerors learned how to process the nutritious sunflower seeds into food and also into high-quality sunflower oil. While we Europeans have previously known sunflower seeds as an ingredient in and on baked goods, we are surprised at how delicious they taste roasted and salted as a standalone snack. We give our sunflower seeds an attractive appearance and have put them in a spicy, golden-yellow crispy shell. Glorious!