Black Cumin
Often used in Northern Indian cookery. Black cumin is similar to the more widely known white cumin, but is more perfumed, nutty and earthy and very well suited to the meat dishes and rice of the area. Black cumin seed are best toasted or fried before use as they can be rather fibrous.
Often used in Northern Indian cookery. Black cumin is similar to the more widely known white cumin, but is more perfumed, nutty and earthy and very well suited to the meat dishes and rice of the area. Black cumin seed are best toasted or fried before use as they can be rather fibrous.
USES: Fry in oil before adding the other ingredients for a curry. Use to flavour a biryani. Toast and use to flavour bread dough.
ORIGIN: Pakistan
1 tbsp refill = approx 5 grams
4 tbsp refill = approx 20 grams (fits standard supermarket spice jar)
8 tbsp refill = approx 40 grams (fits Spicery stackable tins)
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