Since the dawn of mankind, human beings have used a variety of plant-based economies, including culinary practices. Very often found charred in archaeological contexts, the aim of this protocol is to understand the impact, if any, of cooking treatments on certain seeds: einkorn (Triticum monoccocum), lentils (Lens culinaris) and white beans (Phaseolus vulgaris). Each taxon was divided into three groups: one in which the seeds were soaked, another in which they were boiled, and a control group ; in which all were then carbonised. After studying the data collected, it turns out that the appearance of the seeds changes depending on whether or not the specimens have undergone culinary treatments, particularly if they have been boiled, which creates a lot of distortion, among other things.