The history of cumin is rich and ancient. Used for multiple and varied purposes by the Pharaohs more than 5000 years ago, the Romans, the serfs in the Middle Ages or the Indian women in the harems, cumin is also very present in the European culinary culture (it is in particular a very important element in the preparation of Gouda). Today it is essential in the Maghrebian cuisine to flavor the tagines of Morocco or merguez. It is often used in oriental cuisine, as well as in recipes of Creole cuisine. This very powerful spice should be used sparingly. Cumin enhances the flavor of cooked vegetables (tomatoes, carrots), legumes, simmered meats (couscous, tagines, chili). Prefer whole cumin if you want a more intense, it is also possible to grind it before use. To do this, roast the seeds quickly in a frying pan (without burning them!), this will exacerbate their flavor and allow to grind more easily.

Ingredients : Cumin
Weight: 20 g
Origin : India