Cumin is easily the one spice I always stock in my pantry. As a culinary school grad and former line cook, I’m constantly looking for ways to add extra depth and flavor to my food. Cumin is the answer ...
Cumin seeds come from the Umbelliferae or cumin plant, which is part of the parsley family. They are used in spice mixes, cooking and garnishing dishes. You can roast, grind or use them whole.
The skins are available round or square (buy round for this recipe), and often, in two thicknesses. Buy the thicker ones, if you have the choice - they are still quite thin, but the texture is a ...
Add the cumin and coriander seeds and cook for 45 to 60 seconds, until fragrant and browning. Watch closely as they can burn quickly. Remove the pan from the heat and add the minced garlic, lemon zest ...
Take a large saucepan, saute some garlic, onions and carrots. Add spices such as chili powder, cumin ginger powder and black pepper, and let it cook for few minutes. Blend the carrots with a hand ...