) is present in various culinary traditions around the world. It will accompany dishes of vegetables, rice, fish, hummus or meats, grills.
Powdered cumin gives all its flavor to Indian, Maghreb or Middle Eastern dishes (curries, couscous, tajines, taboulés, kefta ...)
A few pinches mixed with chickpeas and olive oil as an aperitif.
Carrots with cumin (ingredients for 6 people) 1 / Peel the carrots, and cut them into thick slices.
2 / In a saucepan, put 50cl salt water, carrots, 2 tbsp. olive oil, crushed garlic clove, and turmeric.
3 / Bring to a boil, then lower the heat and continue cooking for 25 minutes, add the orange juice, and continue cooking for another 5 to 10 minutes. Drain carrots, place in a bowl and mix with cumin, cilantro and the last tablespoon of oil.
4 / Season with salt and pepper. Serve hot, as an aperitif, with small peaks.
Keep cool, dry and protected from light.
Close well after opening.
Pot of 35 g.