Cumin is different from fennel...they look the same at first glance, except that fennel seeds are greenish brown in colour and slightly bigger in size, they are sweeter in flavour. Whilst cumin is brown. Their flavours are completely different; also, the smell of ground cumin seeds is much stronger than that of ground fennel seeds.
Black cumin is a spice plant with aromatic seeds, Latin name Nigella sativa, or a spice plant related to cumin with dark seeds and an edible root.
ground has half the strength of seeds. ground has half the strength of seeds.
Jeeragam is the Tamil word for Cumin seeds. Cumin is useful in a lot of home remedies and is also used as a spice in cooking.
No, smoking cumin seeds is not recommended. When cumin seeds are burned and inhaled, they can release harmful chemicals and toxins that may be damaging to the lungs and respiratory system. It is best to use cumin seeds in cooking or for medicinal purposes by consuming them orally rather than smoking them.
Native to the Mediterranean region, black cumin seed is cultivated in North Africa, Asia, and southeastern Europe. The largest producers of black cumin seed are Egypt, India, Pakistan, Iran, Iraq, and Turkey.
Ground cumin is a spice.
Coriander is a spice that is similar to cumin in flavor.
Cumin is a thin spindle shaped seed that resembles a caraway seed. It's been used as a spice for ages. And it's made from grinding Cumin seeds.
No, the spice cumin is the ground seed of the cumin plant.
We at home love the different flavours that each spice brings out in what we make. My mother used to tell me - Cook when it’s coming from your heart. It translates to add a dash of cumin to your food to enhance the flavour. Cumin adds nutty, warm flavours to countless dishes. I use whole cumin seeds to add tadka, and ground roasted cumin to add while I’m cooking. Cumin adds an earthy tone and body to soups, daals, and curries. I generally use Cumin seeds produced by Organic Tattva.
We at home love the different flavours that each spice brings out in what we make. My mother used to tell me - Cook when it’s coming from your heart. It translates to add a dash of cumin to your food to enhance the flavour. Cumin adds nutty, warm flavours to countless dishes. I use whole cumin seeds to add tadka, and ground roasted cumin to add while I’m cooking. Cumin adds an earthy tone and body to soups, daals, and curries. I generally use Cumin seeds produced by Organic Tattva.
A spice. Cumin has a earthy and nutty taste to it. It can also taste a little spicy or peppery and has a pungent smell. It is used in Middle Eastern and European cuisine.