Caraway seed cake Caraway seed cake Seed cake is a traditional British cake flavoured with caraway or other flavourful seeds. Caraway seeds have been long used in British cookery, and at one time caraway-seed biscuits were prepared to mark the end of the sowing of the spring wheat. These particular biscuits later evolved into this distinctively flavoured tea cake. James Matterer reports that recipes for seed cake are found in A.W.'s "Book of Cookrye" (1591) and "The English Huswife" by Gervase Markham (1615). The cake was popular in the 1700s, and through the Victorian era. Recipes for it are included in many early
Watermelon seed oil Watermelon seed oil Watermelon seed oil is extracted by pressing from the seeds of the "Citrullus lanatus " (watermelon). It is particularly common in West Africa, where it is also called "ootanga oil" or "kalahari oil". Watermelons probably originated almost 5,000 years ago in the Kalahari Desert of Africa where botanists have found its wild ancestors still growing. Watermelons migrated north through Egypt, and during the Roman era they were cultivated and prized. Traditionally, the seeds are extracted from the seed casing, and dried in the sun. Once dried, the seeds are pressed to extract the oil. Watermelon seed oil