Black cumin whole - 1kg spices

Origin of black cumin Black cumin or black seed or black caraway or Roman coriander, an annual plant of the Ranunculaceae family. The plant comes from Southeast Asia, from parts of the Mediterranean countries and Africa. The small seeds have an aroma similar to fennel and also smell very delicately of nutmeg. The plant is unrelated to either of them. Use of black cumin Black cumin has a long tradition in the countries of origin and is used for culinary purposes. In India, the Middle East and parts of North Africa, the seeds are roasted and eaten as a spice. They are used in curries, rice, bread and desserts with meat and salad, for vegetables and lentil dishes. You can also sprinkle the seeds over white bread. Order black cumin online from Eder Gewürze, you always get fresh quality R E Z E P T V O R S H L A G Aubergine with black cumin 1 large aubergine 4 tablespoons of olive oil 1/2 teaspoon of black cumin 1/2 teaspoon of freshly ground Andaliman pepper 1/2 teaspoon of fine sea salt Cut the aubergine into cubes . Put the oil in a hot wok, then immediately add the aubergine cubes. Stir once, add salt. Continue stirring for 6-7 minutes until the aubergine is lightly browned, then grate over the Andaliman pepper and serve.