Seeds and seasonings
food hemp seed dishes and kanapinė spirginė
regional and revived tradition
Food hemp seeds, Žemaitija, spirginė, salt, onion, potatoes, fiber hemp
Kanapinė spirginė, Hemp seed salt, Hemp seed seasoning
Food seeds
Lithuanian hemp foods are about food-grade seeds. The Universal Lithuanian Encyclopedia hemp context shows old uses for fiber and food, but a modern page must clearly distinguish this from narcotic products.
In the kitchen, the subject is seeds, oil, and condiments.
Kanapinė spirginė
Kanapinė spirginė, or hemp seed salt, is made from roasted, crushed seeds with salt, onion, and pepper. According to the Universal Lithuanian Encyclopedia's overview of Lithuanian foods, Žemaitians ate potatoes with spirginė: a mixture of crushed heated flaxseed, sometimes also hemp seed, seasoned with onions, pepper, and salt.
It pairs especially well with boiled potatoes because it gives a nutty flavor and a sense of richness.
Regional flavor
Hemp seed foods are often associated with Žemaitija and the potato table, but food seeds can also be used in bread, salads, or porridges.
Modern cooking is bringing them back as a local, nutritious ingredient.
Storage
Hemp seeds contain oil, so they can become rancid. It is best to keep them cool, sealed, and not grind a large amount in advance.
Roasted kanapinė tastes best fresh.
Recipe
How to prepare kanapinė spirginė
Use only food-grade hemp seeds. Roast them gently, because the seeds burn quickly and become bitter.
Ingredients
- 150 g food-grade hemp seeds
- 0.5 tsp salt
- 1 small onion
- A pinch of pepper
- Hot boiled potatoes for serving
Method
- Dry-roast the hemp seeds in a pan until they smell nutty.
- Cool them and crush in a mortar or grind briefly.
- Mix in the salt, pepper, and finely chopped onion.
- Serve with hot potatoes, sour milk, or kastinys.
Notes
If ground too long, the seeds release oil and the mixture becomes a paste.
Store briefly, because the seed oil can turn rancid.
