Seeds from Baking & Pastry: Mastering the Art and Craft by Culinary Institute of America

Some of the seeds used in the kitchen are considered spices (celery or fennel seeds, for example), but others, including sunflower and pumpkin seeds, are treated more like nuts. These seeds, and the pastes made from them, should be stored in the same manner as nuts.

Top row, left to right: Sunflower seeds, pumpkin seeds

Middle row, left to right: Anise seeds, poppy seeds, fennel

Bottom row, left to right: Caraway seeds, sesame seeds (unhulled), sesame seeds (hulled)