Roman cumin whole, 100 g

Shabrej caraway cumin cumin

Characteristics

• Cumin seeds
• In the Mediterranean region it was popularly used as a pepper for its pungency.
• One of the basic spices. It is quite often used at the beginning of cooking together with mustard seed.

Use

• It is an important part of Indian cuisine and a curry spice to which it gives its characteristic aroma.
• In the Central Asian countries of the former USSR, it is known as zira and is added to pilaf.
• In Indonesian cuisine, it is called djintan.
• In the Balkans (Bulgaria) it is called cumin and it is used to season the minced meat of kebabs, otherwise in local salamis and sausages.
• In the same way, in the Mediterranean, in salamis, the so-called Italian type of canned meat cheeses, but also in bread.
• He found another use in the liquor industry.
• Stimulates agni and digestion to reduce flatulence. Eliminates digestive problems.
• It improves the absorption of minerals and trace elements.
• It blocks the negative effect of overeating and heavy meals. It works against diarrhea (mix a pinch into buttermilk), vomiting and stomach and abdominal pain.
• For vegetable rice and legume dishes
• For soups and stews
• When pickling vegetables and cheeses
• When baking not only rye, but most types of bread and other baked goods
• For cooking potatoes
• In herb cheese salads or cottage cheese spreads
• It is suitable for sauerkraut

Ingredients

• Roman cumin whole (cumin whole)