Cumin is a small seed with a slightly bitter taste that is softened by its strong aroma and sweetness. It is associated with cuisines as emblematic as those of India, America, North Africa and Spain.
It has innumerable uses: traditional mixtures like Ras al hanout, Curry, Tandoori Masala, blood sausages, Canary Island mojo, stews, gazpacho, hummus, squash soups, dogfish, tajine, couscous, tuna, ranchera meat, Cuzco stew, or Argentinean and Chilean pasties.
In Indian recipes they recommend toasting it in a frying pan without oil beforehand to bring out all its nuanced properties.
Tip for getting the most out of cumin:
The powerful flavour of cumin imposes itself on others, so it should be used in moderation.
It is well-known for aiding in digestion, is soluble in oil and liquids and withstands lengthy cooking, thus it enjoys great popular throughout the world.
