Description
Although Roman cumin is a cross of classic cumin, its taste is quite different - it is very pungent and slightly bitter. It is typically used in Arabic and Indian cuisine. In the Arabic cuisine, it is added to the aforementioned hummus, and in the Indian cuisine, it is part of a seasoning mixture such as curry, garam masala or tandoori. We must not forget to mention that Roman cumin is used in the Mexican cuisine as well, since it is part of the Mexican specialty called chilli con carne.
The use of Roman cumin is not limited only to salty meals, though. Even lemonades are prepared from cumin in India. Like its traditional, more widespread brother, it prevents from flatulence and helps digest heavier meals. When using Roman cumin, add it to dishes carefully. It is quite difficult not to add too much of it and to put just the right amount. To intensify and, paradoxically, to smoothen its taste, we recommend frying it briefly.
Organic food always goes through a system of checks and certifications that ensures their quality and enables them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Ground Roman cumin* (Cuminum cyminum). *product of controlled organic farmingStorage
Store in a dry and cool place.
