Cumin ground

also: kumin, mother cumin, jeera

Description:
Cumin is flavor-dominant component of numerous traditional and characteristic dishes. Originating from the eastern Mediterranean, the spice was already used in ancient times and spread from there throughout the world. In India, almost no curry can do without it, in the Orient it is a component of various spice mixtures such as harissa or baharat, and Tex-Mex cuisine uses it to season mole and chili con carne. Cumin has a very intense, heavy, earthy-sweet aroma and is considered by many to be characteristic of North African and Indian cuisine.

Cumin is excellent for preparing meats, legumes, bread, rice and vegetable stews.

Uses:
Due to its very strong aroma, cumin should be dosed carefully. For seasoning, powder is better suited, for cooking the seeds should be crushed in a mortar. By previously frying with fat or oil, an intensely nutty aroma develops.

Well-known dishes:
Curries, chili con carne, Mexican mole, merguez sausages, couscous, hummus.

Aroma/Taste:
Heavy, earthy-sweet aroma.

Harmonizes with:
Fenugreek, garlic, coriander, cloves, paprika, bell pepper, allspice, turmeric, oregano, thyme, cinnamon.

Origin:
Syria