Although it is thought to have originated from Egypt, India is the largest producer & exporter of Cumin, namely the states of Rajasthan & Gujarat. Each cumin seed variety differs slightly in appearance and flavour depending on the area where it is grown. But when looked closely, each seed has precisely 9 black ridges running down it’s length.
Cumin is a unique spice because it has completely different taste & texture when roasted and when tempered. It changes color & releases fragrance when roasted and is sprinkled over a dish to add a woody earthy flavour. Tempering makes it crisp and is generally added at the beginning or at the top of the dish.
Follow us as @elthecook explores the depth of this ‘earthy’ spice when tempered in hot ghee. Tempering releases multiple flavor compounds which results in a complex flavor profile of the final dish!
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