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Whole seeds can be toasted or bloomed in ghee to release the flavor. Use cumin with meat or vegetable dishes, mushrooms, cream sauce, salad dressing, and summer beverages. Cumin pairs well with coriander, other warming spices, chilies, and fresh herbs.
No anti-caking agents added. Lumps may form, which is natural and normal.
Yes, you can use them interchangeably in recipes, although the darker cumin seeds are a bit stronger in flavor. In Indian cooking, cumin seeds are called Jeera. The most common form is light in color. However, black cumin seeds, known as Kala Jeera, are darker and a bit smaller. They are often confused with Black Seed (Nigella Sativa) which contains black seed oil, but they are two very different species and should not be confused or used interchangeably.
Yes, you can sauté both whole cumin seeds and ground cumin in oil or ghee. It deepens and carries the flavor beautifully but be careful not to burn the spices. Once you’ve added the ground cumin to the oil or ghee, stir it while cooking for just 30 seconds to a minute, or until the cumin darkens a bit. It becomes quite fragrant and inviting.