The black cumin seed has a sweeter taste than the common cumin seeds, with a slight lemony, flavor. When the black cumin seed is toasted in oil, or dry-roasted, the taste becomes nuttier. It is used in North African meat-stews, lamb roasts, couscous, sausages, vegetables and Middle Eastern ground meat dishes. It can be added to Indian yogurts, chutneys, curries, biryanis, kormas, kebabs and garam masalas. These black seeds add an extra richness to the creamy sauces of Kashmiri meat and rice dishes.
Ingredients
Black Cumin Seeds.
Origin
Unknown
Tips for Success
Use in curries, breads, pastries, and stews
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
Are these spices certified organic?
Unfortunately we do not have any certifications at this time but most of our spices are organically grown and all of them are non gmo. Each ingredient can be traced back to its origin. Email support@spicetribe.com for any questions.
