#Aromatic Cumin Seeds

[shrijainternational]

[kaushalkumar1711]

"Top Cumin Seeds Exporters from India: Quality and Flavor You Can Trust"

Cumin Seeds Exporters from India are known for providing high-quality, aromatic cumin seeds sourced from the best farms across the country. India, being the largest producer and exporter of cumin, offers seeds that are rich in flavor and aroma, making them a popular choice for culinary, medicinal, and cosmetic applications worldwide. Trusted exporters ensure that cumin seeds are carefully processed and packed to maintain their freshness and quality. Whether you're looking to enhance the flavor of your dishes or explore cumin's health benefits, Indian cumin seed exporters offer the best in the market. Check out top Cumin Seeds Exporters in India

[sangeetaexim]

[nestoragri]

[shree-1r]

[ambenatural]

Ambeorganic Natural Essential Oils are perfect for aromatherapy, skin care and more. Our range of pure and natural essential oils contains everything from Sweet Basil, Orchid and Geranium to Jasmine, Lemongrass and Peppermint. Each of our oils is of the highest quality, sourced from our organic farms around the world. Our natural essential oils are free of colorants, additives and preservatives and have been harvested responsibly. Perfect for therapeutic massage, aromatherapy and bath soaks, these pure essential oils have many therapeutic benefits such as relieving stress and improving the mood. Add a few drops to your favorite natural cream or lotion for soft and moisturized skin.

[najia-cooks]

[ID: First image is of two dark brown glazed lamb chops. Second image is a close-up; one of the chops has been cup open to show a pink interior. End ID]

Seitan lamb chops

This vegan meat can be used as a substitute for lamb chops or rack of lamb. Like well-cooked lamb, it is fine-grained, moist, subtly sweet, and meltingly tender. Once simmered it is ready to be seared, breaded, fried, or sliced, and included in your favorite recipes.

The seitan is made using the washed flour method, which kneads dough in water to separate the gluten from the starch: this allows you to control how much starch you leave alongside the gluten in the dough, and thus how tender versus chewy your final cut of meat will be. This recipe makes a dough that leaves more starch in than most seitan recipes do, and then kneads the dough again to distribute that starch into an even, fine grain. A simmer in a spiced, aromatic broth leaves the final product tender, moist, and flavorful all the way through; the broth is then cooked down to a glaze.

The spices called for in this recipe are geared towards replacing lamb in Palestinian recipes, but they can easily be swapped out to complement the flavor profiles of other dishes.

Recipe under the cut!

Patreon | Tip jar

Makes 4 large lamb chops.

Ingredients:

For the dough:

720g bread flour (or any white wheat flour with at least 12% gluten)

About 2 1/4 cups water

For the dry flavoring mix (scaled to 455g dough yield):

2 tsp (7.5g) ground sumac

1 3/4 tsp (5.25g) onion powder

1 tsp (4g) kosher salt (1/2 tsp table salt)

1 tsp (5.5g) vegetarian granulated sugar

1 tsp (2.5g) black peppercorns, toasted and ground

3/4 tsp (2g) caraway seeds, toasted and ground

3/4 tsp (3g) garlic powder

3/4 tsp (2.5g) ground turmeric

3/4 tsp (2g) cumin seeds, toasted and ground

3/4 tsp (1.5g) aniseed, toasted and ground

1/2 tsp beet powder; or 5 drops red + 1 drop green food coloring

1/2 tsp (2.5g) MSG (optional)

To fry:

4 tsp vegan margarine or ghee (سمنة), divided

4 tsp olive oil, divided

For the simmering broth:

2 Tbsp soy sauce (I used Chinese aged soy sauce)

1 Tbsp red tahina

2 tsp miso paste (preferably red)

2 tsp pomegranate molasses

2 tsp vegetarian 'beef' stock concentrate (optional)

1 small yellow onion, quartered

2 cloves garlic, crushed

1 bay laurel leaf

1 stick cinnamon bark

5 allspice berries

5 green cardamom pods, crushed

2 cloves

1/2 tsp black peppercorns

1 tsp vegetarian granulated sugar

Several cups water

Instructions:

To wash the flour:

To make seitan using the washed flour method, a dough is first made out of flour and water; then, the dough is washed in water multiple times. The water carries off the starch, leaving the gluten behind.

1. Make the dough. Mix flour and water in a large mixing bowl until dough comes together. Knead for several minutes, and then cover the dough and allow it to rest for another 10-15 minutes to develop gluten. After resting, the dough should be very smooth, elastic, and stretchy.

2. Soak the dough. Fill the bowl with enough cool water to cover the dough, and let it soak for about an hour. This allows gluten to continue developing.

3. First wash. Leave the soaking water in the bowl, and begin to knead the dough with your hands under the water. Repeatedly pull, stretch, fold, and press the dough for several minutes to knead, occasionally using your fingertips to break through and shred or mangle the dough as you pull. Soon, the water should be a thick, opaque white.

4. Drain the dough. Set up a colander over a very large container, and pour the contents of your mixing bowl through. You can also just pour the starchy water down the sink if you don't have plans to use it (to make liangpi noodles, or dumpling wrappers, or any of the recipes out there for vegan bacon using wheat starch...).

At this point, you will see two distinct substances in the dough: the gluten, which is thin and stringy and feels rubbery when pinched, and the starch, which is thick and 'globby' and feels soft when pinched, offering no resistance. We want to wash the flour a few times until most of the starch has been removed, and there are only some small globules interspersed throughout the stringy gluten.

5. Second wash. Return the dough to your mixing bowl and fill it with fresh cool water. Knead and pull the dough for another few minutes, until the water once more turns opaque. There should be fewer large areas of starch in the dough, and more development of the gluten strands. Drain the dough again (just like in step 4).

6. Third and fourth wash. Repeat this process another time or two, until the starch globules are about 20% of what you see, and the gluten is around 80%. For the last wash, the water should be a bit less opaque with starch than it was for the first one, but it should be more than a bit cloudy. You should see your fingers when you cup some of the water in your hand, but not the bottom of the bowl.

After the third wash

After the fourth wash

7. Drain the dough. Drain the seitan again and allow it to continue draining, flipping over once, until it is noticeably less wet. Squeeze the dough to remove any extra water or starch on the surface.

You now have your washed flour! This will be the base for the rest of the recipe. I had 455g of dough at this point.

To finish the dough:

1. Add all dry ingredients to the dough and knead again to distribute evenly; or use a blender for about 30 seconds until everything is well-incorporated and the gluten strands are visible.

2. Pull the dough into a single long, thick strand, and then tie it into a couple knots. Do this a few times to build structure.

To cook:

The dough will first be seared to develop a crust, then simmered to infuse it with more flavor. After a rest in the simmering liquid, it is seared again to re-crisp, then tossed in the thickened liquid to form a glaze.

1. Divide dough into four pieces. In a large skillet, heat 2 tsp of margarine and 2 tsp of olive oil (or use all olive oil). Add dough pieces and push flat with a spatula. Fry, turning as needed and intermittently pressing flat with the spatula, until the surface is browned and crispy.

2. Mix liquid simmering ingredients together and whisk to combine. Pour over browned chops and add whole spices and aromatics. If necessary, add more water to cover.

3. Slowly bring simmering liquid up to a bare simmer. Don't let it come to a rolling boil, which could produce a spongey texture.

4. Cook at a very low simmer, uncovered, for 20 minutes, stirring occasionally. Remove from heat and allow to soak in the simmering liquid (including spices and aromatics) for at least an hour in the fridge, or overnight.

This is a good place to stop for the night if you want to make these ahead of time.

5. Remove lamb chops from liquid. In a large pot or deep skillet, bring simmering liquid (including spices and aromatics) to a boil, uncovered, until considerably reduced.

6. Strain to remove whole spices and aromatics. Return to pan and continue to reduce until thickened to a glaze-like consistency.

7. In a clean skillet, fry lamb chops again in remaining margarine and oil until browned and crispy. Add glaze and cook, flipping and agitating occasionally, for a couple minutes until coated.

Serve immediately over rice or frika (فريكة / freekeh), topped with fried pine nuts, alongside plain cultured soy yoghurt, pickles, olives, and a side salad, etc.

[foxxxyana]

Hey you!

It’s fall and you’re probably thinking “damn I wanna make a hearty stew but I don’t have a recipe in mind maybe a cute girl could give me her recipe for beef stew and show hole while doing so?” Well I’m not showing hole for free but I do have a pretty damn good stew recipe that’ll make your holes quiver more than a chilly lot lizard at a truck stop Arby’s.

In some seriousness I made this a couple weeks ago, came a little eating it and I want to spread that seed of joy as much as I can this Mariah Carey season.

———

Alright so here is a list of ingredients in very rough measurements

1 pound stew beef (could also be any fairly lean and cheap cuts of beef) cubed

1 cup of carrots chopped or whole baby carrots

One medium onion chopped (any variety is fine but I used yellow onions)

1 pound of red potatoes quartered (you can add another half pound if you love potatoes a Samwise Gamgee amount)

2 32 oz cartons of unsalted or lightly salted beef stock (+ maybe one smaller carton or jar of beef bone broth to add a bit more flavor or top off the pot if the stock doesn’t cover the ingredients fully)

Some all purpose flour like maybe a quarter cup if that

Finally some red wine vinegar

That’s it for the bulk items, you can add or subtract anything you want with something more your taste like celery instead of carrots or russet potatoes instead of reds. The world is your stew so get wet and have fun with it.

The spices are the key to this dish since it brings out a lot of the subtle flavors of each component

2 tsp Thyme

2 tsp Rosemary

1 tsp Tarragon

1/2 tsp red chili flake

1 tsp parsley

2 bay leaves

2 tsp black pepper and salt

Garlic (if using fresh garlic 2 cloves to start and if you want add another clove if using pre minced Jarlic use about 2 heaping tsps)

And finally the crucial ingredient. 1 and 1/2 tbsps Garam Masala. I used a pre made mix and this what it looks like and what spices it has exactly

If you can’t find this then get as many of this spices as you can and mix them together using the ratio of 2 tsp coriander, cardamom, cinnamon, and cumin, 1 and 1/2 tsps of black pepper and celery seed, then 1/2 tsp anise, allspice, clove, and salt, you can leave out the salt and pepper and just add a little bit more later on.

———

Ok now that we have ingredients let’s slap this bitch together

On medium high heat with a tbsp of oil or butter brown the meat off in a large stock pot, you don’t want to cook it through just getting some color on all sides, if it starts to smell like burning turn the heat down a little and add more oil, if you add too much it could get watery and not brown the meat effectively. If that happens just drain as much of the liquid as you can into a separate container, just before you take it off the heat and it’s almost all browned then add a teaspoon and a half of garam masala and then keeping browning until it’s a good color then set aside

Next in the same pot add your chopped onions with a little butter or oil and cook til translucent and aromatic, then add another teaspoon and a half of garam masala along with the red chili flake and garlic to wake up those flavors in direct heat then turn the heat down to med low and add your flour, go slow with this little by little, we’re not making a roux or anything just trying to cook off the raw flour taste to help thicken the stew a little down the line, you don’t have to add all of the amount listed just enough until it start to thicken and coat the onions

Next add your beef back in and stir a little bit coating the beef in the onion and flour mixture and then add a couple splashes of red wine vinegar just enough to lift the flour off of the bottom of the pot, make sure to scrape all the onion and beef bits at the bottom of the pot off with a spoon or spatula before moving on from this step.

Next add your stock and other vegetables along with all the spices including the last 1 and 1/2 tsps of garam masala. The stock liquid should cover all the ingredients but if not, add in your reserved bone broth or rest of the beef stock if you used bone broth earlier.

Let it simmer on medium low heat for about 1 hour, though you can leave this on the stove for longer if you want the flavor a bit more concentrated but no more than 3 hours.

And there we go! Serve by itself or over mashed potatoes, and make sure to take out the bay leaves! You can’t eat them. Also if you want it a little thicker just add some cornstarch and water to a small measuring glass stir to combine then pour stirring it well into the stew though keep in mind once you add the cornstarch slurry you cannot keep it on the heat for more then 5 more minutes. Any longer and the cornstarch will turn more gummy and nobody wants that.

———

Anyways here’s the only picture I took of the stew it may or may not be that flattering depending on how hungry you are.

Pictured is also a pot of garlic and sage mashed potatoes, I don’t have the energy to write that recipe down but if I get enough requests for it I’ll add it here.

Most importantly just have fun with it, if you want more hot spice throw it in, if you want more salty umami flavors add mushrooms or dark soy sauce, do whatever you want this stew is yours to customize as you please.

Anywho I hope you all enjoy my slutty slutty stew >:3

[dirtyriver]

What Researchers Learned From the World’s Oldest Cookbook

A set of four cuneiform clay tablets unearthed in what was once Mesopotamia contain the etched ingredient lists for dozens of aromatic stews, pies, and soups. Three of the tablets date back as far as 4,000 years.

Part of the problem with reproducing these ancient recipes is that the tablets are mostly ingredient lists, typically sans further instructions. Presumably, the person writing them assumed that the reader would have sufficient culinary know-how to parse the shorthand. For a modern-day scientist, filling in the blanks requires some serious guesswork.

A vegetarian stew—inexplicably titled on a tablet as “Unwinding”—and a braised lamb stew with beets both turned out surprisingly well. The latter recipe incorporates both sour beer and tallow, both of which were commonly used ingredients at the time. “There’s blanks to fill in about how you would prepare and cook these things,” Skelly says. “But the mutton stew stood out as one that seemed more interpretable or familiar.”

Babylonian Lamb Stew recipe under the cut

Adapted from the Yale Peabody Museum

Prep time: 30 minutes

Cook time: 90 minutes

Total time: 120 minutes

4 servings

Ingredients

1/2 cup of chopped leek

2 cloves of garlic

1 pound of diced leg of mutton or lamb

1/2 teaspoon salt, or to taste

1 small onion, diced

1 teaspoon of ground cumin

1 cup of Persian shallots or spring onions, finely chopped

1 pound of fresh red beets, peeled and diced

1 cup of chopped arugula

1/2 cup of chopped fresh cilantro

1 cup of beer

1/2 cup of water

2 teaspoons of dry coriander seed

1/2 cup of finely chopped cilantro

1/2 cup of finely chopped kurrat (Egyptian leek), ramps, or wild leek

Instructions

Crush chopped leek and garlic together in a mortar to form a coarse paste. Set aside.

Heat the fat in a Dutch oven wide enough for the diced lamb to sit in one layer. Season the lamb all over with salt and sear on high heat until all moisture evaporates.

Add in the onion and sauté until translucent, but not yet brown. Add the Persian shallots and cumin.

Fold in red beet, arugula, and cilantro. Continue sautéing over medium-high heat until the greens are wilted and the mixture emits a pleasant aroma.

Pour in the beer and the water. Give the pot a light stir and bring to a boil.

Reduce heat and add in the crushed leek and garlic.

Let the stew simmer for about an hour, or until the sauce thickens and the lamb is tender.

While the stew simmers, pound the coriander seeds, kurrat, and cilantro together into a mortar to make a flavorful paste.

Ladle the stew into plates and sprinkle it with the kurrat paste. The dish can be served with steamed bulgur or flatbread.

[beautyandlifestyleblog86]

Spice blend hacks for your dishes -

1. Cajun seasoning: a blend of paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and red pepper flakes. Perfect for adding a kick to chicken, shrimp, or vegetables.

2. Garam masala: a traditional Indian spice blend featuring warm and aromatic spices like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. Great for adding depth of flavor to curries, soups, and rice dishes.

3. Italian seasoning: a classic blend of dried herbs such as basil, oregano, rosemary, thyme, and marjoram. Ideal for seasoning pasta sauces, roasted vegetables, and grilled meats.

4. Taco seasoning: a mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano. Perfect for seasoning ground beef or chicken for tacos, burritos, or nachos.

5. Chinese five-spice powder: a blend of star anise, cloves, cinnamon, Szechuan peppercorns, and fennel seeds. Adds a unique flavor to stir-fries, marinades, and roasted meats.

6. Ras el hanout: a North African spice blend featuring a mix of warm and aromatic spices like cumin, coriander, cinnamon, ginger, and cloves. Great for seasoning tagines, couscous, and grilled meats.

7. Herbes de Provence: a blend of dried herbs such as thyme, rosemary, marjoram, savory, and lavender. Adds a fragrant and earthy flavor to roasted chicken, vegetables, and potatoes.

[humicottage]

Recipe #1

• Comforting Chicken and Rice Recipe

If you're looking for a soul-soothing meal, this chicken and rice dish is perfect. It's my go-to comfort food, packed with aromatic spices and rich flavors. Plus, you can easily customize it by adding vegetables of your choice!

Ingredients :

- Oil/Ghee (your preference)

- Whole spices: 2 Black cardamoms, 3 Green cardamoms, 1 Bay leaf, 1 tsp Cumin seeds, 1 Star anise, 1 Cinnamon stick

- 1 large Onion (thinly sliced)

- 2 medium Tomatoes (chopped)

- 4-5 Garlic cloves

- 1-inch piece of Ginger

- 3-4 Green chilies (adjust to your spice level)

- Fresh Coriander leaves (a handful)

- ½ cup Yoghurt

- 500g Chicken (bone-in or boneless)

- Salt and Black pepper to taste

- 2 cups Rice (washed)

- Water (as needed, usually double the amount of rice)

- Optional: Vegetables like potatoes, carrots, green peas, lemon.

Instructions :

1. Prep the Spice Paste: In a blender, add garlic, ginger, green chilies, and fresh coriander leaves. Blend into a smooth paste and set aside.

2. Sauté the Whole Spices: Heat oil or ghee in a deep pot over medium heat. Add cumin seeds, bay leaf, cardamoms (black and green), cinnamon stick, and star anise. Sauté for about 20 seconds until fragrant.

3. Caramelize the Onions: Add the thinly sliced onions to the pot. Stir occasionally and cook until they turn golden brown. This adds a deep, rich flavor to the dish.

4. Cook the Spice Paste: Add the garlic-ginger-chili-coriander mixture to the onions. Cook for about 5-10 minutes, stirring frequently to avoid burning.

5. Tomato & Yogurt Base: Stir in the chopped tomatoes and yogurt. Add salt and black pepper to taste. Cook until the tomatoes break down and the oil separates, creating a rich, flavorful base.

6. Add the Chicken: Toss in the chicken pieces, stirring to coat them evenly in the spice mixture. Cook for 7-8 minutes until the chicken starts to brown.

7. Combine with Rice: Add the soaked rice and pour in the water (about 4 cups for 2 cups of rice, but adjust based on your rice type). You can add your optional vegetables at this stage.

8. Simmer: Bring everything to a boil, then lower the heat to a simmer. Cover the pot and cook on low to medium heat until the rice is fluffy and the chicken is tender.

9. Garnish and Serve: Garnish with freshly chopped coriander leaves and serve hot. Pair it with raita or salad for a complete meal.

# Tips for a Perfect Chicken & Rice Dish:

- If using bone-in chicken, increase the cooking time slightly for deeper flavors.

- Add a squeeze of lemon before serving for a fresh, zesty kick.

- For extra richness, fry the chicken and potatoes (if you're adding potatoes) separately before adding it to the pot.

- Make some yoghurt salad as a side dish.

This meal not only fills your kitchen with warmth but also brings a sense of comfort to your table. Give it a try, and feel free to experiment with vegetables or spice levels to make it your own!

[foodandrecipesblog]

Title: Healthy Indian Recipes: Flavorful Dishes That Are Good for You

Indian food is renowned for its diverse flavors, rich textures, and vivid colors. Indian cuisine offers a delectable variety of foods, ranging from hot curries to sweet desserts. However, a lot of traditional Indian recipes may contain a lot of sugar, ghee, or oil. However, there is a wealth of nutrient-dense, flavor-filled, and healthful Indian cuisine.

This article will examine some delectable and healthful Indian dishes that offer the ideal ratio of flavor to health advantages. These recipes will satisfy your hunger without sacrificing flavor, whether your goal is to eat healthily or you are just eager to try new, wholesome foods.

1. Quinoa Pulao: A Nutritious Twist on a Classic

Pulao is a popular Indian dish that is traditionally cooked with rice and is bursting with flavorful spices and veggies. You can increase the dish's protein level and make it gluten-free while still maintaining its delicious texture and flavor by using quinoa instead of rice.

Instructions:

After rinsing with cold water, drain the quinoa.

Add the cumin seeds, cloves, cinnamon stick, and bay leaf to a skillet with heated oil or ghee.

Sauté until aromatic, about 1 minute. Cook the onions until they get golden brown.

Sauté the ginger-garlic paste for two more minutes. Cook for five minutes after adding the mixed vegetables. Stir in the quinoa, salt, and turmeric powder.

After thoroughly mixing, add two glasses of water. Reduce the heat and cover after bringing the mixture to a boil.

The quinoa should be cooked after 15 minutes of simmering.

Serve with raita or yogurt and garnish with fresh cilantro.

Benefits for Health: Quinoa is rich in fiber, antioxidants, and complete protein. This recipe is satisfying, light, and a fantastic option for a healthy dinner.

2. Palak (Spinach) Dal

Made with fresh spinach and lentils, Palak Dal is a nourishing and soothing dish that is packed with nutrients. While spinach contributes vitamins and antioxidants, lentils are high in iron, fiber, and protein.

Ingredients:

1 cup yellow moong dal (split yellow lentils)

2 cups fresh spinach, chopped

1 onion, finely chopped

1 tomato, chopped

1 green chili (optional)

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon ginger-garlic paste

Salt to taste

Fresh coriander leaves for garnish

3.Palak Paneer (Spinach with Cottage Cheese)

Ingredients:

1 bunch fresh spinach (palak)

200g paneer (cottage cheese)

1 onion, finely chopped

1 tomato, pureed

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon garam masala

1-2 green chilies

Salt to taste

Instructions:

Directions:

After blanching the spinach leaves for two to three minutes in hot water, let them cool and purée them into a smooth consistency.

Add cumin seeds to hot oil in a pan and let them to sputter.

Add the green chiles and chopped onions, and cook until golden.

Add the garam masala, turmeric powder, and pureed tomatoes and simmer until the oil separates.

To enable the flavors to meld, add the spinach puree and cook for 5 to 7 minutes.

Add the paneer after cubing it. Simmer for two to three minutes. Serve heated over brown rice or whole wheat roti.

4. Moong Dal (Yellow Lentil Soup)

Ingredients:

1 cup moong dal (yellow lentils)

1 onion, chopped

1 tomato, chopped

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1-2 dried red chilies

Fresh cilantro for garnish

Salt to taste

Instructions: After giving the moong dal a thorough wash, cook it in enough water until it becomes tender.

Add the dried red chilies and cumin seeds to a pan with heated oil. Allow them to sputter.

Sauté the chopped onions until they turn golden.

Add the turmeric powder and diced tomatoes.

Simmer until the tomatoes are tender.

Stir thoroughly after adding the cooked moong dal to the pan. Season with salt.

Let the flavors combine by simmering for 5 to 10 minutes.

Serve with whole wheat roti or brown rice and garnish with fresh cilantro.

In conclusion:

there are many tasty, wholesome, and nutritious options in Indian food to suit every taste. These recipes are ideal for improving your health while savoring the robust and varied flavors of India, regardless of whether you are a vegetarian or want to increase the amount of plant-based foods in your diet. Try some of these recipes and enjoy the deliciousness of each bite.