To get more flavor and nuttiness out of sunflower or pumpkin seeds, I like to gently roast them in the oven (or in a frying pan with no oil).

These have been oven roasted for about 15 minutes, with some garam masala.

We get through a jar of these pretty often, putting handfuls in soups, salads, pasta bakes, almost everything! They are a great source of magnesium, zinc and Omega3, so we try to have at least a small handful every day.