Herbs Spices

spices cumin

Is cumin considered to be an acidic spice (eg cayenne is acidic)?

I have a problem digesting acidic foods and was wondering if cumin fits into that category.

no, cumin is considered to be an act of orgasm

Stuffed Cabbage- ملفوف محشي بالرز و اللحمه المفرومه

Cumin Seed Powder (Cuminum cyminum) 1.6 oz: K $4.22 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’’s classic ”A Modern Herbal”: ”Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.” ”In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.”” ”Cumin has now gone out of use in European medici

Cumin Seed Whole (Cuminum cyminum) 1.68 oz: K $3.86 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, havin

Cumin Seed Powder Cert. Organic (Cuminum cyminum) 1.6 oz: K $5.57 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, havin

Cumin Seed Whole Cert. Organic (Cuminum cyminum) 1.68 oz: K $5.48 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, havin

Cumin Seed Extract (Cuminum cyminum) 8 fl oz: HH $63.18 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavoring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine.’ ‘Its principal employment is in veterinary medicine and as an ingredient in curry powder, for which purposes it is imported from Bombay and Calcutta, Morocco, Sicily and Malta. It is commonly sold in Malta, where they call it cumino aigro (hot Cumin), to distinguish it from Anise, which they term cumino dulce, or sweet Cumin.’ King’s 1898 Dispensatory: ‘Highly stimulant and carminative, possessing medical properties similar to the other aromatic fruits of umbelliferous plants, but more stimulating.

Cumin Seed Extract (Cuminum cyminum) 16 fl oz: HH $120.04 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavoring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine.’ ‘Its principal employment is in veterinary medicine and as an ingredient in curry powder, for which purposes it is imported from Bombay and Calcutta, Morocco, Sicily and Malta. It is commonly sold in Malta, where they call it cumino aigro (hot Cumin), to distinguish it from Anise, which they term cumino dulce, or sweet Cumin.’ King’s 1898 Dispensatory: ‘Highly stimulant and carminative, possessing medical properties similar to the other aromatic fruits of umbelliferous plants, but more stimulating.

Cumin Seed Extract (Cuminum cyminum) 2 fl oz: HH $21.06 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavoring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine.’ ‘Its principal employment is in veterinary medicine and as an ingredient in curry powder, for which purposes it is imported from Bombay and Calcutta, Morocco, Sicily and Malta. It is commonly sold in Malta, where they call it cumino aigro (hot Cumin), to distinguish it from Anise, which they term cumino dulce, or sweet Cumin.’ King’s 1898 Dispensatory: ‘Highly stimulant and carminative, possessing medical properties similar to the other aromatic fruits of umbelliferous plants, but more stimulating.

Cumin Seed Powder Cert. Organic (Cuminum cyminum) 0.46 oz: K $1.88 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Cumin Seed (Cuminum cyminum) Powder, 10 kg (22 lbs): RF $163.8 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Cumin Seed Powder (Cuminum cyminum) 1 lb: K $11.7 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway s

Cumin Seed (Cuminum cyminum) Powder, 1 kg (2.2 lbs): RF $19.6 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Cumin Seed (Cuminum cyminum) Powder, 5 kg (11 lbs): RF $88.2 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Cumin Seed Whole Cert. Organic (Cuminum cyminum) 25 lb: K $428.4 This is Frontier’s economical 25 lb. bulk pack. That is, twenty-five pounds packed in a heavy duty plastic bag within a sturdy cardboard box. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European me

Cumin Seed Whole (Cuminum cyminum) 1 lb: K $11.34 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway s

Cumin Seed Whole (Cuminum cyminum) 1 lb: C $9.23 This is Starwest’s nitrogen-flushed double wall silverfoil pack. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavo

Cumin Seed Powder (Cuminum cyminum) 1 lb: C $5.6 This is Starwest’s nitrogen-flushed double wall silverfoil pack. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavo

Cumin Seed Powder Cert. Organic (Cuminum cyminum) 1 lb: C $10 This is Starwest’s nitrogen-flushed double wall silverfoil pack. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavo

Cumin Seed Whole Cert. Organic (Cuminum cyminum) 1 lb: C $8.51 This is Starwest’s nitrogen-flushed double wall silverfoil pack. An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavo

Cumin Seed (Cuminum cyminum) Powder, 25 kg (55 lbs): RF $357.5 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Cumin Seed (Cuminum cyminum) Powder, 100 kg (220 lbs): RF $1375 An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve’s classic ‘A Modern Herbal’: ‘Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.’ ‘In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.” ‘Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine

Exotic Spices Cumin – 16 x 20 $89.99 …

Exotic Spices: Cumin Art Poster Print by Norman Wyatt Jr., 10×13 $9.99 Exotic Spices: Cumin is digitally printed on archival photographic paper resulting in vivid, pure color and exceptional detail that is suitable for any museum or gallery display. Finding that perfect piece to match your interest and style is easy and within your budget!…

This recipe spicy fried potatoes can be used for a morning snack for breakfast with bread or. paratha. spices used in this formula in the form to be crushed. Add a little flavor when mixed with potatoes. In this formula can also add tomatoes to potatoes to turn sour and become even more delicious. But the potato. When a frame is not ripe tomato. – That is why I love making potato chips is not. However, if you want to add tomato, onion was added after the half-cooked. Preparation time for this hot potato only. 20 minutes and is responsible for. 3-4 people.

Ingredients:.

5 medium potatoes. (Reduced tin plate).
2 medium sweet. (Minced).
1 tablespoon ground red chili.
1 tablespoon ground cumin.
1 teaspoon ground black pepper.
Salt taste.
1 / 2 cup mustard oil.

Cooking instructions:.

Use hot oil and pan fried potatoes in the middle for the Heat. 8-10 minutes until all the potatoes. Is completely soft and crispy. bit. you must always stir while frying to fry. potatos and will not be equal in the pan. After adding the onion and fry the potatoes until they are. A golden light and heating during the shift. Now add all ground spices,. Red chilli powder, cumin, black pepper, salt and cooking. 2-3 minutes more to taste all the spices. Absorbed in the potatoes. Now time to turn off flame and drain out excess oil using a strainer. Dish of spicy fried potatoes, you are ready to display with. or paratha flat bread.

For more recipes Visit: Easy Recipes Blog

The author of this article runs a cooking blog where he and many other food lovers post various easy to cook food recipes including vegetable recipes, snacks, chicken, BBQ & grill, pizzas, desserts, cakes, drinks, salads etc. The aim of his blog is to deliver the best easy to make cooking recipes to all foodies.

Copyright 2009 RecipeDose.com. You are allowed to use this article provided that no changes are made to the article, author name is not removed and all links to our site remain active and clickable.