CUMIN (WHOLE)

The history of cumin is rich and ancient. Used for multiple and varied uses 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 European culinary culture (it is notably a very important element in the preparation of Gouda cheese). Today it is essential in North African cuisine to flavor Moroccan tajines or merguez sausages. In general, it is heavily used in oriental cuisine, as well as in Reunionese and Creole cooking recipes. This very powerful spice should be used sparingly. Cumin enhances the flavor of cooked vegetables (tomatoes, carrots), legumes, stewed meats (couscous, tajines, chili). Prefer whole cumin if you want a more intense and more targeted fragrance, it is also possible to grind it before use. To do this, roast the seeds quickly in the pan (without burning them!), this will enhance their flavor and mix them more easily, after that you will just have to pass them through the blender or the coffee grinder. Origin: India