Definitions

1. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat.
2. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexian cuisines, and is one of the main ingredients in curry powder. (Web site)
3. Cumin is an ingredient of curry powder; the oil is used for liqueurs and in veterinary practice and was formerly used in medicine. (Web site)
4. Cumin is an ingredient in curry powder and is also popular in Spanish and Mexican cooking. (Web site)
5. Cumin is a spice that can be used whole just as it can be used ground and often a mixture of both forms is required in several recipes. (Web site)

Lentils

1. Legumes, especially lentils are normally flavored by cumin.
2. Legumes, especially lentils are normally flavored by cumin fried in butterfat. (Web site)

Chicken

1. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. (Web site)

Sprinkle

1. Sprinkle in the ground coriander, cumin & garam masala. (Web site)
2. Sprinkle it with the remaining cilantro and cumin seeds and serve. (Web site)

Simmer

1. To prepare cumin water, a teaspoon of cumin is added to boiling water, which is allowed to simmer for a few seconds and set aside to cool. (Web site)
2. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. (Web site)

Stirring

1. Add tomato sauce, cumin, garam masala and red chili powder and simmer for 15 minutes, stirring occasionally. (Web site)

Mix

1. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt and pepper to taste. (Web site)
2. Now prepare the seasoning in a small wok.Heat oil,add mustard seeds,cumin seeds,curry leaves and dry red chilli.Add the seasoning to the Thoran and mix well.
3. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.

Stir

1. Stir in turmeric & cumin & fry for 2 minutes.
2. Stir in coriander, cumin, paprika, garam masala and salt. (Web site)
3. Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds. (Web site)

Roasted

1. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. (Web site)
2. When roasted, whole cumin seeds release more aroma and gives the dish a sweet flavor.
3. Whole cumin seeds are often roasted just before grinding to bring out the flavor. (Web site)

Pan

1. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and fry them till they splutter. (Web site)
2. First heat the oil in a pan, add the cumin and the turmeric, stir-fry these spices for a minute before you add the shrimp. (Web site)
3. Place the cumin and coriander seeds in a pan without adding any oil. (Web site)

Roast

1. Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. (Web site)
2. Now roast the red chilies, cumin seeds, and curry leaves separately.

Olive Oil

1. Brush with a mixture of cumin and olive oil as they sizzle. (Web site)

Lemon Juice

1. Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. (Web site)
2. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. (Web site)

Hummus

1. Ancient Greek soldiers also ate sesame seeds to boost their energy, while the Romans made a food similar to hummus, using sesame and cumin.

Popular Spice

1. Today, cumin is the second most popular spice in the world after black pepper. (Web site)

Potatoes

1. It uses potatoes, basmati rice, olive oil, cumin, garlic, currants, toasted walnuts, and vegetable broth.

Aloo Gobi

1. A typical vegetable dish is the aloo gobi which is basically cauliflower and potatoes stir-fried in spices such as cumin, turmeric and coriander powder.
2. The Aloo Gobi is a favorite dish with potatoes and cauliflower tossed with spices and cumin seeds.

Ground Form

1. Utilized in both its ground form and as cumin seed.

Indian Curries

1. Yellow curries are more similar to Indian curries, with their use of turmeric and cumin. (Web site)
2. It's a very important element in Indian and ayurvedic cooking.Indian curries and dry vegetables are mostly flavored with whole cumin seeds. (Web site)

Black Mustard

1. Toast the cumin, black mustard, and fenugreek seeds, the split dal, and the fresh curry leaves as described below ("Preparing Ground Spices"). (Web site)

Paste

1. Put coconut,garlic, ginger, pepper, cumin in a mixie and make a paste of them.
2. A paste of crushed neem leaves, cumin seeds, jaggery and salt is taken before eating any food in the morning. (Web site)

Chilli

1. Coriander, turmeric, cumin and curry feature heavily in Indian dishes along with rich ingredients such as ghee, yoghurt and chilli. (Web site)

Cook

1. Add apples, curry powder, cumin, coriander and ginger and cook, stirring often, until the apples begin to soften, about 2 minutes.
2. Mix in the garam masala, cumin and coriander and cook for 30 seconds. (Web site)
3. Add cumin seeds, when it starts crackling, add chopped onions and cook till golden brown. (Web site)

Nigella

1. Possible seasonings in the dough include cumin and nigella. (Web site)
2. In Bengali, kalo jeera also means black cumin, but refers to Nigella, not Bunium persicum. (Web site)

Yogurt

1. A common recipe includes chicken marinated overnight in yogurt, ginger, garlic, cardamom powder, cumin, white pepper, and other spices.
2. Grind coconut, green chillies, red chillies, cumin seeds, and tamarind paste finely in yogurt. (Web site)
3. Add red chilli mix to the yogurt along with cumin powder and chaat masala.

Ingredients

1. Then stir in the coriander and cumin; when the spices; when the spices begin to turn light brown, add the rest of the ingredients. (Web site)
2. The ingredients are beets, tahini, garlic, lemon, cumin, and salt and pepper.
3. Ground the fresh coriander and cumin powder in a pestle and mortar, mix in with the rest of the ingredients and store in an airtight container.

Cashews

1. Mix brown rice with raisins and cashews and season with turmeric, cumin and coriander.
2. Throw in cumin seeds, cracked pepper, curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. (Web site)
3. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.

Large Bowl

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt.
2. Beef Kebabs with Soy Sauce, Cumin and Orange Zest Steps:In a large bowl, combine the brown sugar and soy sauce.

Chili Con Carne

1. Cumin is frequently used in Mexican dishes such as chili con carne and hot tamales.

Chili

1. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. (Web site)
2. Sprinkle in chili, dhania powder, cumin powder and turmeric. (Web site)

Herbs

1. Jaljeera (jal = water, jeera = cumin) is a popular, easy-to-make cooler with herbs and spices common to most Indian kitchens.

Carminative

1. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.
2. Medicinal uses: Cumin seeds have long been considered stimulant, carminative, stomach astringent and useful in diarrhea and dyspepsia.

Powdered Form

1. Indian cumin is exported in its natural as well as powdered form, besides as essential oil to USA, Singapore, Japan, UK and North Africa. (Web site)

Coconut Milk

1. Added to this mixture are lemongrass, red chilli, plus cumin and corriander seeds cooked together in coconut milk for a fragrant, rich-tasting curry.

Main Ingredients

1. Popular as one of the main ingredients in curry powder, cumin is slightly bitter and smoky.
2. Cumin seed powder lends a sweet and mild flavor to a dish and is one of the main ingredients in the popular mixed Indian spice called Garam Masala.

Perfumery

1. Cumin has also its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery.
2. Indian cumin finds worldwide use in foods, beverages, liquors, medicines, toiletries and perfumery.
3. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials. (Web site)

Blend

1. The air is thick with cumin and garam masala, the blend of spices endemic to Indian cuisine. (Web site)
2. Moroccan Spice A blend of saffron, cumin, ginger, paprika, cinnamon. (Web site)
3. Drain, rinse, and blend with lemon juice, garlic, cumin and a bit of vegetable broth for a quick dip. (Web site)

Important Spice

1. In Central and South American cooking, cumin plays is an important spice (it appears, e.g., in Mexican spice mixtures; see oregano and paprika).
2. Cumin seed is an important spice for many vegetable curries, soups and other dishes. (Web site)

Coriander Seed

1. Contains all organic: turmeric, coriander seed, cumin, ginger root, black peppercorn, curry leaf, red chili, yellow mustard seed.

Tomatoes

1. A musical medley of tomatoes, chilies, cumin and spices.
2. A medley of lentils tempered with tomatoes, cumin and fresh cilantro. (Web site)

Ginger-Garlic Paste

1. Heat oil and fry onions till golden brown, add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders.

Curry Leaves

1. Common ingredients in these dishes include coconut milk, curry leaves, lemongrass, coriander, cumin and ginger. (Web site)
2. Season with mustard, curry leaves, hing, cumin and red chillies in hot coconut oil. (Web site)
3. Heat a cooking vessel and add oil.Add mustard seeds and let them splutter.Now add the cumin seeds and curry leaves.Fry for 10 seconds. (Web site)

Cardamom Pods

1. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. (Web site)
2. On a pan roast cumin, coriander, timur, black peppercorn, cloves and cardamom pods until seeds start to pop and change color. (Web site)

Earthy Flavor

1. Cuban Spice A blend of cumin, chili powder, cinnamon Cumin Cumin has a penetrating musty, earthy flavor with some green, grassy nuances. (Web site)
2. One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, slightly bitter, earthy flavor.

Comino

1. Cumin, or comino, seeds are actually dried fruits. (Web site)
2. Named after the cumin seed that once flourished in the Maltese islands, Comino is noted for its tranquility and isolation.

Curry Paste

1. Stir in curry powder, curry paste, and cumin; cook 1 minute. (Web site)

Saute

1. To prepare Onion Masala, heat oil in a pan, toss garlic, cumin seeds and onion, saute until golden brown.
2. Saute the cumin, turmeric, and curry powder for 1 minute. (Web site)
3. Then fry some grated onions, add ginger and garlic paste, cumin powder, coriander powder, garam masala powder and termeric and saute.

Categories

1. Coriander
2. Turmeric
3. Cooking > Foods > Herbs > Spices
4. Cloves
5. Black Pepper

Related Keywords

* Ajwain * Allspice * Asafoetida * Black Pepper * Caraway * Cardamom * Cayenne * Cayenne Pepper * Chiles * Chilies * Chili Powder * Chillies * Chilli Powder * Cilantro * Cinnamon * Clove * Cloves * Coriander * Coriander Seeds * Cumin Seed * Cumin Seeds * Curries * Curry * Curry Powder * Dill * Fennel * Fennel Seeds * Fenugreek * Fenugreek Seeds * Fry * Frying * Garam Masala * Garlic * Garlic Powder * Ghee * Ginger * Ground * Ground Cumin * Hot * Jeera * Mace * Mango Powder * Mustard * Nutmeg * Oil * Onion * Onions * Oregano * Paprika * Parsley * Parsley Family * Pepper * Peppercorns * Red Pepper * Red Peppers * Salt * Salty * Seeds * Small Bowl * Spice * Spices * Turmeric * Whole Spice * Whole Spices

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