How to Use Black Cumin

Nutty and peppery with a slight bitterness and an onion-oregano-like aroma.

Catalogued origin is the Middle East.

Here is how to cook with Black Cumin, with a simple infusion option too. One ingredient. Nothing added.

How to Use Black Cumin

Ways to use Black Cumin in the kitchen:

• Breads: Naan & Loaves
• Curries: Tempering
• Vegetables: Roast & Fry
• Pickles & Chutneys: Spicing

Tips

• Storage: Keep sealed and dry, away from heat and light.
• In the kitchen: Sprinkled on naan and other flatbreads, used in Indian and Middle Eastern pickles and chutneys, and tempered into vegetable dishes.

Tasting Notes

Nutty, Aromatic Seeds With A Peppery Warmth

• Aroma: Oregano-Like, Warm
• Taste: Nutty And Slightly Spicy
• Body: Rich And Full
• Finish: Savoury, Lingering
• Intensity: Bold, Aromatic
• Best With: Breads And Curries