Cumin seeds can be a little hard to grind so if your recipe calls for ground cumin the ready ground spice may be the easiest option. This will be freshly ground when your order is placed. It is always best to buy a small amount at a time (if you don’t use it very often) as its pungency will deteriorate fairly quickly with time.
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Cumin Seeds (Jeera)
Also commonly known by its Indian name, Jeera, cumin is traditionally added to curries, Mexican & Moroccan dishes, among many others. It is an essential part of many spice blends (such as garam masala), either whole or ground. Toasting the seeds first will heighten their strong aromatic aromas. Whole cumin seeds sprinkled on vegetables then roasted in the oven is truly delicious. Try it with squash, carrots or in lentil soups. In fact, use it whenever you want to add a little touch of the exotic to your dish! Cumin also works particularly well in combination with coriander.
Black Cumin Seeds
The rare and more expensive black cumin seeds are smaller and thinner in appearance and they are sweeter, more nutty & generally less pungent & more delicate than regular cumin seeds. Use in salads where it works well with coriander & lemon juice. Also good in curries especially kormas, slow cooked foods, stir frys, savoury baked goods & rice dishes like biryani. In Indian recipes it may be referred to as ‘kala jeera’. Whole cumin seeds will keep for about 3 years and is not to be confused with Nigella seeds which is popular in the Middle East.
Kashmiri Curry Powder
A new arrival to our great range of curry powders, this blend is typical of the Kashmir region in the far north of the Subcontinent. The blend is based on the chilli for which Kashmir is famous, so will give your curries the most wonderful red colour. Other flavours come from mustard oil, fenugreek leaf and cardamom, all so typical of northern Indian and Pakistani food. Kashmiri curry powder has a medium heat, not fiery but with a nice warm kick. It can be used as an all-purpose curry powder with pretty much anything, and veggie curries made with this will be just as delicious as meat ones. The blend can also be used as a dry rub for grilled chicken and fish. Finally we’ve given Kashmiri curry powder the ultimate test – and yes, a teaspoon added to your baked beans will make them sing!
Ingredients: Chilli, Coriander, Turmeric, Mustard Oil, Fenugreek Leaves, Cumin, Cardamom, Black Pepper, Cloves, Fenugreek, Nutmeg
Allergen Information: contains Mustard Oil
Rose Harissa
This lovely new addition to our range gives Harissa, the fiery North African condiment, a delightful twist. We’ve added rose petals to the blend, and they give it both a delicious floral aroma and flavour which works so well. Rose petals are commonly added to fresh harissa in Morocco, and of course they are a popular ingredient generally in the area. Harissa is usually found in the form of a paste, however this dry spice blend is a healthier way of using it as it contains no oil. As a dry blend it can be used as a rub before roasting meat, fish or veggies, and it can also be used to perk up a tagine or the chickpea stew served with couscous. To make into a sauce, simply add a little water and a splash of olive oil and mix well. Harissa is quite a hot blend, but the sweeter flavours of caraway and mint mellow it down nicely. Adding tomatoes will also help reduce the heat.
Ingredients; Chilli, Garlic, Paprika, Rose Petals, Coriander, Smoked Paprika, Cumin, Caraway, Salt, Mint
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