Cumin Powder

Composition: Cumin seeds. Cumin is used in the composition of very different herbs such as Curry, chili and garam masala (mixture of traditional spices from North India), but it should be added sparingly to prepared dishes, because in large doses its taste is strong, its flavor hot, pungent and acrid. It is widely used in most of northern China, in Muslim or formerly Muslim regions (from Xinjiang to Manchuria), and today a lot in Beijing, to season lamb. It reduces the strong odors of red meat or fish, disinfects it thanks to its cooking-resistant antiseptic virtues, and perfumes them as well as increasing the appetite. In the Middle Ages in Europe, soups, bread, poultry, cakes and fish were "cominés", a principle which consisted in incorporating or brushing these dishes with cumin. We loved this taste from elsewhere.