Toasted fig seeds

In some preparations, fig seeds are removed from a purée or juice. Don’t throw them away, however, as they can easily be used for another preparation. They are a fine example of a 'waste to taste' component.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Toasted fig seeds

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed


fig seeds, strained from fresh figs

Preparation method

  • Remove any remaining flesh by placing the seeds in plenty of cold water and stirring vigorously with a whisk several times. The seeds are lighter than the water and will float to the top while the flesh of the figs sinks to the bottom.
  • Strain the seeds and dry in an oven at 60˚C for three hours.
  • As soon as the seeds are dry, gently toast them in a little oil.
  • Store in an air-tight container.

Serving suggestions

  • As a crunchy component in a dessert, e.g. with fig ice cream.
  • Vary the flavour by using an aromatic oil, such as curry oil.

Previous page