Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.
Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them. Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside. In seed form they taste earthy with pungent undertones.
Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish. The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.
The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil. Continue reading
Raw Turmeric – member of the Rhizome Family
Turmeric, turmeric, turmeric (haldi or hadur)… all the rage now! Everyone wants to talk about turmeric. And why not, there have been loads of evidence-based research that turmeric contains curcumin (not cumin) believed to be a cancer-fighting component. And it is a powerful anti-inflammatory too, amongst others. Continue reading
Masala Dabha – Spice tray with Several whole spices
Spices, Spices, Spices…. So many, so little time.
It has been sometime now that the ‘wheels have been turning’ and about time I say! I’ve been working on adding a separate page to my blog describing the spices I use in my kitchen. On this page, called My Spice Cupboard, I’d like to incorporate a list of spices, as well as a description of each spice, one spice post at a time. Therefore building My Spice Cupboard (not yet up) over a period of time.
Anyway this is how My Spice Cupboard came into being… Continue reading