HER9393 - Whole cumin

$7.50

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Description

Whole cumin

In mouth

A slight odor of camphor or cedar is perceptible when you immerse your nose in a sachet. When crunching a raw cumin seed, the taste buds detect accents of citrus and earth. It’s once the whole cumin is roasted that smoky and nutty notes appear.

Sold in 50 g jars

For fish, cheese and Indian cuisine

Lavoie herbs and spices

FUTURE...

Whether you buy your cumin seeds or ground, it will allow you to create homemade spice blends, aromatic salts and refreshing drinks (lassi, lemonade, iced tea).

Entire

For more intense or completely new flavors to emerge from cumin, you can prepare it in two ways. Cumin seeds can be dry roasted for one minute, over medium heat. Then simply grind them in a spice grinder or grind them using a pestle and mortar. Coarsely crushed or left whole, cumin can also be fried in oil for a minute, over medium heat. This key technique in Indian cuisine is called, among other things, “ tadka ”, and allows a spice to release its essential oils and infuse the fatty substance in which it is bathed. The term also refers to the aromatic liquid obtained during the process.

The cumin seeds prepared in this way are added at the start of the recipe, for slow-cooked dishes such as soup or stew (curry, chili, dhal, tagine). To finish a dish, you can sprinkle cumin on grilled fruits, or add a dash of tadka on a yogurt-based preparation or on a legume puree.

In powder

Add the ground cumin at the end of cooking to preserve its properties. Although cumin powder mixes more easily with other ingredients in a recipe than the whole spice, its flavor is more intense. Parsimony is therefore essential, as with any aromatic. It's easier to adjust the seasoning along the way than to try to hide it at the very end.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

The watchword for purchasing spices: quality. Handling and storage in the store greatly influence the result obtained in your kitchen.

The storage method is the same for ground or whole cumin: store it in an airtight jar, dry and away from light. The powder lends itself to short-term cooking projects, as the flavor of the spice weakens after a few months. On the other hand, cumin seeds retain their plume for more than a year. Roasting them before use helps release moisture.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

Cumin is perfect for red meat, seafood and lentils. The same goes for vegetables (grilled eggplant, grated carrot, boiled potato) and fruits (dried apricot, candied lemon, juicy orange). For sauces made with chickpeas, tomatoes or yogurt, add a pinch of cumin along with a little garlic for a touch of heat, cinnamon for more heat or coriander and mint for a sprig of freshness.

Source :

Cumin is an aromatic plant from the Umbelliferae family, cultivated mainly in India, Iran, Morocco and Syria. Its fruits produce seeds which, once harvested and dried, are sold as spices.

When you think about it, a spice cabinet is a mecca for diplomacy. It brings together ambassadors whose mission is to promote perfumes from here and elsewhere, to forge links between all aspects of world cuisine. By its omnipresence in all culinary traditions, cumin is their worthy secretary general. It is the common thread uniting West Indian and Malaysian curries with Indian massales, North African ras-el-hanouts and Tex-Mex seasonings. We sometimes, rightly, confuse cumin with caraway, which is nicknamed “meadow cumin”. Both display a similar color and a pattern with pronounced grooves. However, the caraway seed has a rounded shape while that of its close cousin is more elongated. It is in the mouth that the difference becomes noticeable. Lemony notes emerge from these spices, but with varying intensity: here, the caraway has the (relative) sweetness of freshly squeezed lemon juice, while the taste of cumin is similar to the more pungent taste of the zest.

Green-brown, cumin is sold whole or ground. Examine the bag or box to make sure the seeds look dry, or that the powder has not caked together from moisture.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

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HER9393 - Whole cumin

$7.50

Whole cumin

In mouth

A slight odor of camphor or cedar is perceptible when you immerse your nose in a sachet. When crunching a raw cumin seed, the taste buds detect accents of citrus and earth. It’s once the whole cumin is roasted that smoky and nutty notes appear.

Sold in 50 g jars

For fish, cheese and Indian cuisine

Lavoie herbs and spices

FUTURE...

Whether you buy your cumin seeds or ground, it will allow you to create homemade spice blends, aromatic salts and refreshing drinks (lassi, lemonade, iced tea).

Entire

For more intense or completely new flavors to emerge from cumin, you can prepare it in two ways. Cumin seeds can be dry roasted for one minute, over medium heat. Then simply grind them in a spice grinder or grind them using a pestle and mortar. Coarsely crushed or left whole, cumin can also be fried in oil for a minute, over medium heat. This key technique in Indian cuisine is called, among other things, “ tadka ”, and allows a spice to release its essential oils and infuse the fatty substance in which it is bathed. The term also refers to the aromatic liquid obtained during the process.

The cumin seeds prepared in this way are added at the start of the recipe, for slow-cooked dishes such as soup or stew (curry, chili, dhal, tagine). To finish a dish, you can sprinkle cumin on grilled fruits, or add a dash of tadka on a yogurt-based preparation or on a legume puree.

In powder

Add the ground cumin at the end of cooking to preserve its properties. Although cumin powder mixes more easily with other ingredients in a recipe than the whole spice, its flavor is more intense. Parsimony is therefore essential, as with any aromatic. It's easier to adjust the seasoning along the way than to try to hide it at the very end.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

The watchword for purchasing spices: quality. Handling and storage in the store greatly influence the result obtained in your kitchen.

The storage method is the same for ground or whole cumin: store it in an airtight jar, dry and away from light. The powder lends itself to short-term cooking projects, as the flavor of the spice weakens after a few months. On the other hand, cumin seeds retain their plume for more than a year. Roasting them before use helps release moisture.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

Cumin is perfect for red meat, seafood and lentils. The same goes for vegetables (grilled eggplant, grated carrot, boiled potato) and fruits (dried apricot, candied lemon, juicy orange). For sauces made with chickpeas, tomatoes or yogurt, add a pinch of cumin along with a little garlic for a touch of heat, cinnamon for more heat or coriander and mint for a sprig of freshness.

Source :

Cumin is an aromatic plant from the Umbelliferae family, cultivated mainly in India, Iran, Morocco and Syria. Its fruits produce seeds which, once harvested and dried, are sold as spices.

When you think about it, a spice cabinet is a mecca for diplomacy. It brings together ambassadors whose mission is to promote perfumes from here and elsewhere, to forge links between all aspects of world cuisine. By its omnipresence in all culinary traditions, cumin is their worthy secretary general. It is the common thread uniting West Indian and Malaysian curries with Indian massales, North African ras-el-hanouts and Tex-Mex seasonings. We sometimes, rightly, confuse cumin with caraway, which is nicknamed “meadow cumin”. Both display a similar color and a pattern with pronounced grooves. However, the caraway seed has a rounded shape while that of its close cousin is more elongated. It is in the mouth that the difference becomes noticeable. Lemony notes emerge from these spices, but with varying intensity: here, the caraway has the (relative) sweetness of freshly squeezed lemon juice, while the taste of cumin is similar to the more pungent taste of the zest.

Green-brown, cumin is sold whole or ground. Examine the bag or box to make sure the seeds look dry, or that the powder has not caked together from moisture.

Source: https://ici.radio-canada.ca/mordu/ingredients/223/cumin

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