From varieties grown specifically for their seed rather than their flesh. The fruit is smaller and full of large seeds, which are harvested, dried and shelled. Nothing is wasted from a table watermelon to make these — it is a separate crop.

Mild and faintly nutty, with none of the melon flavour the name suggests. They are softer and less oily than pumpkin seeds, which makes them easy to eat by the handful and easy to add to things without the flavour announcing itself.

They suit anything you would scatter seeds over — yoghurt, porridge, salads, rice dishes — or eaten plain as a snack. Because the flavour is so mild, they work where a stronger seed would take over.

Airtight, cool and out of the light. They have not been roasted in oil, so nothing has been added to extend their life — the fats in the kernel are what eventually turn. Kept properly a 200g bag is fine for months. If they smell sharp, they are past it

They are one of the more protein-dense seeds, and they carry fibre, unsaturated fats and minerals including magnesium and zinc. A tablespoon scattered over a meal is a small amount, so treat it as a useful addition to a varied diet rather than a substitute for one.