Cumin Seed Roasted & Ground
Description
Often called ‘the curry spice’ ground cumin seeds are essential in curry making.
These cumin seeds have been roasted prior to grinding to deliver a warm, nutty roasted flavour.
Other Common Names
Jeera, Kimyon, White Cumin. Botanical Names: Cumin: (Cuminum cyminum)
Description & Use
Suggested Uses:
Roasting coriander seeds changes the flavour from a light amalgamating profile to create a deeper, richer taste. The enhanced depth of flavour and aroma combines well in strongly flavoured recipes, such as Indian and Sri Lankan curries, Moroccan red meat tagines, Nonya ‘Straits’ recipes and in the cuisines of Singapore and Malaysia.
Use the same quantity as unroasted in recipes, and do not re-roast if the recipes call for roasting the spices.
Produce of India or Turkey roasted & packed in Australia.
Weight
45g
