Preheat the oven to 375 degrees . In a small saucepan, bring 4 cups water, the seeds and 1 tbsp. salt to a boil. Simmer for 10 minutes, then drain. Pat the seeds dry between layers of paper towels.
Toss the seeds with the EVOO and remaining 1 tsp. salt. Spread in a single layer on a greased foil-lined baking sheet. Roast until golden, 10 to 12 minutes. Toss with one of the seasoning blends at right and roast for 5 minutes more.