#cumin seeds in cooking

[flygonscales]

hrngh…. soup…..

[parveens-kitchen]

Chicken Sukka Recipe

Flavorful Chicken Sukka Delight.Prepare to tantalize your taste buds with this easy and delicious Chicken Sukka recipe. Bursting with aromatic spices and succulent chicken, this dish is a perfect companion to both rice and roti. Follow the simple steps below to create a flavorful culinary masterpiece. Ingredients:– 400g chicken, cleaned and washed– Salt, to taste– 2 teaspoon ginger-garlic paste–…

[innocentsardonicpotatoes]

Making kimbap peacefully and while reaching out for the lovely sesame oil, my 5ft ass in hindsight couldn't see the jar of cumin stacked on top of another jar that happened to be next to the sesame oil and I knocked it off and the lid of cumin jar was loose and-

My kimbap rice was littered with cumin.

Tasted more Indian than Korean

fml.

[tilbageidanmark]

[tomsflavorfusion]

Argentinian Empanadas Recipe - The GialloZafferano Recipe

Argentinian Empanadas Recipe – The GialloZafferano Recipe Characterized by the typical crescent shape and a varied and tasty filling, Argentine empanadas are a traditional street food widespread in many South American countries. The recipe changes not only from state to state, but also from province to province, as well as from family to family: chef Matias Perdomo explains how to make the most…

[foodieflavorscape]

From its historical significance to its scientifically proven benefits, black cumin seed has captured the attention of health enthusiasts worldwide. Join us as we explore its remarkable properties and how it can enhance your overall well-being.

Black cumin seed, also known as Nigella sativa, has been used for centuries in traditional medicine systems across various cultures. Renowned for its potent medicinal properties, this tiny seed packs a powerful punch when it comes to promoting health and vitality. Throughout history, it has been revered for its ability to address a wide range of health concerns, from digestive issues to respiratory ailments.

In this enlightening video, we'll uncover the diverse array of health benefits associated with black cumin seed. From its anti-inflammatory properties to its potential role in supporting immune function, we'll explore the science behind its efficacy. Additionally, we'll discuss how black cumin seed oil, extracted from the seeds of the Nigella sativa plant, has become increasingly popular as a natural remedy for various health conditions. One of the most intriguing aspects of black cumin seed is its rich nutritional profile. Packed with essential fatty acids, vitamins, minerals, and antioxidants, this superfood offers a wide range of nutrients essential for optimal health.

We'll take a closer look at the nutritional composition of black cumin seed and how it can contribute to a balanced and vibrant lifestyle. Furthermore, we'll examine the role of black cumin seed in promoting cardiovascular health and supporting weight management goals. With its potential to regulate cholesterol levels, improve blood sugar control, and enhance metabolic function, black cumin seed has emerged as a promising ally in the fight against chronic diseases. But the benefits of black cumin seed extend beyond physical health. We'll explore its potential to support mental well-being and cognitive function, shedding light on its mood-stabilizing and neuroprotective properties. In an era marked by increasing stress and mental health challenges, the holistic benefits of black cumin seed offer a ray of hope for those seeking natural solutions to support emotional resilience and vitality.

In addition to its therapeutic properties, black cumin seed has garnered attention for its culinary versatility. We'll share creative ways to incorporate black cumin seed into your daily diet, from sprinkling it over salads to infusing it into smoothies and savory dishes. With its distinct flavor profile and aromatic essence, black cumin seed adds a unique twist to culinary creations while delivering a wealth of health benefits.

As we navigate the vast landscape of natural remedies and superfoods, black cumin seed stands out as a beacon of holistic healing and wellness. Whether you're seeking to enhance your physical vitality, support your mental clarity, or simply embrace a healthier lifestyle, black cumin seed offers a compelling solution rooted in ancient wisdom and modern science.

Find more Videos on YouTube: FoodieFlavorscape

[sleepymccoy]

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[literaryvein-reblogs]

Writing Notes: Herbs, Spices & Seasoning

Herbs and spices can add flavor and variety to your food.

Use a little at first, then add more when you are sure you like the flavor.

To substitute dry herbs for fresh, use ¼ teaspoon powder or 1 teaspoon crushed for 1 tablespoon fresh chopped herbs. Some herbs and spices are expensive.

You might want to buy only a few of the less expensive herbs and spices you will use.

Herbs and spices lose flavor and can spoil or get buggy if kept in the cupboard longer than a year.

If you use herbs and spices slowly, buy small containers, or store them in the freezer.

Uses of Herbs, Spices & Seasonings

Allspice - A mixture of cinnamon, nutmeg and cloves. Use in fruit desserts, pumpkin pie, apple cider, cakes, cookies, chicken, beef and fish dishes.

Basil - Tomato and egg dishes, stews, soups and salads

Bay leaves - Tomato dishes, fish and meat dishes

Celery seed - Juices, soups, salads, vegetables, pot roasts, poultry, rolls and biscuits

Chili powder - Chili, bean and rice dishes

Chives - Potato dishes, soups, dips and sauces

Cilantro - Latin American, Indian and Chinese dishes, salsa, stir fries, (Coriander leaves) legume or rice salads, hot cooked rice, grilled chicken or fish, or a dish of ripe tomatoes. Use fresh if possible.

Cinnamon - French toast, fruit and fruit salads, sweet potatoes, pumpkin and squash, puddings and apple desserts, ham or pork chops

Cloves - Whole cloves on ham or pork roast; ground cloves to season pear or apple desserts, beets, beans, tomatoes, squash and sweet potatoes

Coriander seed - Middle Eastern dishes, spice cakes and cookies, soups, roast pork and salad dressing

Cumin - Mexican, Middle Eastern and Indian dishes; beef and lamb, dry bean dishes, marinades, chili and tomato sauces; ingredient in curry powder

Dillweed - Tuna or salmon salad, potato salad, pickles, dips and sauces

Garlic - Mexican, Italian and Oriental dishes and in salad dressings; can be used fresh or dried, minced or powder

Ginger (fresh) - Oriental dishes, marinades for chicken or fish, fruit salad, dressings

Ginger (ground) - Gingerbread, spice cake, pumpkin pie, poultry or meat, soups, stews, stuffing, squash, sweet potatoes

Ground peppers: black, Cayenne & white pepper - Meats, casseroles, vegetables and soups

Italian seasoning - A mixture of marjoram, oregano, basil and rosemary; use in Italian dishes such as spaghetti

Marjoram - Egg and cheese dishes, meats, fish, poultry and vegetables

Mint - Fruit salads and fruit soups, melon, berries, cold fruit beverages, cooked carrots or peas, chilled yogurt soup, lamb, tabbouleh

Mustard - Sauces for meat and fish, in marinades, salad dressings, chutneys, pickles and relishes

Nutmeg - Cooked fruits, pies and desserts, baked items, spinach, sweet potatoes, eggnog and French toast

Onion - Any dish where onion flavor is desired; can be used fresh or dried (minced or powder)

Oregano - Italian dishes, chili, omelets, beef stew, meat loaf, pork and vegetables such as broccoli or tomatoes

Parsley - Meat, soup or vegetable dishes; adds color

Paprika - Stew, chicken, fish, potatoes, rice and hard-cooked eggs

Rosemary - Egg dishes, meats, fish, soups and stews, and vegetables

Thyme - Fish, poultry or meats, in soups or stews, vegetable salads

If these writing notes help with your poem/story, do tag me. Or send me a link. I'd love to read them!

More: On Food More: Word Lists

[breelandwalker]

Magical Oil Recipes - Protection and Warding Edition

For anyone looking to brew up some magical protections or enhance their current warding measures, here are some recipes I’ve created that you might find useful.

To prepare them, blend the ingredients in such proportions as feels correct for your purposes (or as supplies allow). Use dried material except where indicated. Place a few spoonfuls in a mason jar with a screwtop lid and fill the jar with a bland oil of your choice. (Vegetable oil of the sort you would buy for cooking works fine.) Screw the lid on tightly and shake well to combine, then leave the jar in a dark dry place for 2-4 weeks to steep.

Once steeped, prepare a clean storage bottle (also with a secure lid) and label with the type of oil and the bottling date. Strain the oil through paper towels or cheesecloth to remove the plant material, then bottle immediately. Store away from sunlight and heat for up to one year. Use for spellwork as you see fit.

(Please note that NONE of these potions are meant to be taken internally by any means. Observe all proper safety measures related to glass, fire, and potentially harmful plants as necessary during preparation.)

*- Ingredient is potentially harmful if inhaled or ingested. **- Ingredient should not be used or handled if you are pregnant or nursing.

All-Purpose Blessing Oil For blessing, purification, and consecration.

Lavender

Sweet Basil

Bay Leaf

Patchouli Note: Use Olive Oil for the base.

All-Purpose Hexbreaking Oil For general negation of baneful spells cast by oneself or others.

Agrimony**

Cinquefoil

Fennel

Vervain

Solomon's Seal Root in master bottle

And Stay Out Ward Refresher Oil For strengthening household protections between castings.

Sarsaparilla

Oakmoss

Horehound

Sweet Basil

Banned From The Premises Banishing Oil For anointing doorways and banishing unwanted persons.

Oregano

Rosemary

Lemon Peel

Thyme

Blue Moon Curse Reversal Oil For turning and countering baneful magic.

Angelica Root

Lemon Verbena

Motherwort**

Elderberries*

Change the Locks Protection Oil For protection of the home from banished persons.

Cumin

Oregano

Rosemary

Thistle

Cradlekeeper Child Protection Oil For protection of infants and young children.

Daisies (any color)

Flax Seeds

Caraway Seeds

Lamb's Ear Leaf Note: Use to anoint the lintel of the door to the child's room.

No Soliciting Front Door Oil To keep unwanted visitors away from your home.

Ivy Leaves

Sweet Basil

Blueberry Leaf

Juniper Berries Note: Apply to your front door or threshold.

Safe Space Protection Oil To help one find sanctuary when it is most needed.

Blackberry Leaf (or Tea)

Allspice Berries

Fennel Tops

Clover Leaves and Blossoms

The Shielding Light Protection Oil For passive protective magics.

Caraway Seeds

Eucalyptus Leaf**

Lavender

Vervain Note: Passive protection magic functions as a shield, rebuffing or neutralizing harm. It is good for long-term spells that don't require much energy or maintenance.

The Shining Dark Protection Oil For active protective magics.

Coconut Husk

Thistle Leaf

Witch Hazel**

Angelica Root Note: Active protection magic functions as a sword, strongly deflecting or fending off harm. This is best for short-term or immediate-use spells that are not meant to last, but must kick in very strongly and very quickly. Excellent for emergency personal protections.

The Sorcerer's Tower Protection Oil To protect your witchy supplies and workspace from interlopers.

Juniper Sprigs or Berries

Blueberry Leaf

Thistle

Astragalus Root Note: Works best alongside mundane secrecy and privacy measures. To avoid damage, anoint containers, furniture, and doors rather than items. Do not use directly on books as it may damage delicate paper or covers. Use with caution on unfinished wood.

Thorn in the Door Warding Oil To discourage unfriendly witches from entering your home.

Rosemary

Bay Leaf

Sage (any color)

Solomon's Seal Root

Rose Stem (with thorns) in master bottle

Walking Ward Protection Oil For personal warding spells of all kinds.

Sweet Basil

Witch Hazel**

Fennel Sprigs Note: This works for both active and passive protection magics and may be used in conjunction other protective oils.

Wanderlust Traveling Oil For all-purpose protection and luck while traveling.

Feverfew

Cinquefoil

Witch Hazel**

Spearmint

Should the reader require supplies, I recommend the following:

Penn Herb Company

Starwest Botanicals

Bulk Apothecary

Mountain Rose Herbs

Specialty Bottle

Photo Credit - Shaiith

All recipes are © 2017 Bree NicGarran, published in Pestlework: A Book of Magical Powders & Oils. Please check out the book if you would like more recipes.

If you’re enjoying my content, please feel free to drop a little something in the tip jar, tune in to my podcast Hex Positive, or check out my published works on Amazon or in the Willow Wings Witch Shop.

[phantomrose96]

I'm someone who enjoys cooking with cumin seeds. I am also someone with a passionate hatred for rice weevils. These two parts of my life are often in direct conflict with each other.

[parveens-kitchen]

Slow cooker Tiffin Sambar

Delightful Slow Cooker Tiffin Sambar Recipe.South Indian cuisine boasts a vibrant tapestry of flavors, and one dish that truly represents this culinary richness is Tiffin Sambar. This dish is a perfect complement to a variety of tiffin items like dosa, idli, and vada. The best part? You can now prepare it effortlessly in a slow cooker. Today, we’ll guide you through the steps to create a…

[what-even-is-thiss]

Toast dried chilis like California chilis or something in the oven for like 3 minutes at like 350-400 F or something or until they’re fragrant then remove the pith and seeds and stems maybe leave some of the pith if you want it more spicy idk then pour some boiling water over them and let them soak in the hot water for 1-3 hours and then put them in a blender with the water you soaked them in then you’ve got a sauce pot right you put the blended chiles in there with some tomato sauce or paste and some water idk depends on how thick you want it and then you add a generous amount of cumin, oregano, garlic powder, salt, and pepper to it and simmer for like 10 min

You can freeze that in like 1 cup measurements in cups or bags or something. Makes for easier prep later.

Now what you do next is you get chicken thighs like enough for 3-4 people or more idk you might want leftovers, you cook the chicken in salted water or broth in a wide pan until they’re cooked through and then you shred the chicken with a fork and then you add the sauce and cook off almost all of the remaining liquid and then you make tacos out of that and it tastes really good

[roseybunny73]

all of the wukongs ( plus the destined one ) scents! ( at least what id imagine them to be ) LMK : waterfall. mint. orchid. orange. sandlewood. pineapple. banana. hazelnut destined one : cedar leaves. river. thyme leaves. maple syrup. lavander. netflix : river stones. cherry. lake. coconut. cherry blossoms. honey. leather. cloves. BM sun wukong : cumin. wood chips. passion flower. rain forest. white sage. rain. metal scent. cooking sage. MKR : vanilla. yellow dragonfruit. dried leaves. passion fruit. rivers. wild soil and clays HIB : raspberrys. magnolia. dried leaves. anise seed. cinnamon. wild clay. rivers. NR : cloves. leather. orange marmalade. white hyacinth. coconut. rust. pine needles.

[najia-cooks]

[ID: A purplish-grey stew topped with olive oil and garnished with piles of pomegranate seeds. Plates of green peppers, bitter olives, olive oil, taboon bread, green onions, radishes, and za'tar surround the dish. The second image is a close-up of the same stew. End ID]

رمانية / Rummāniyya (Palestinian pomegranate stew)

Rummaniyya (رُمَّانِيَّة; also transliterated "rumaniyya," "rummaniya," and "rummaniyeh") is a Palestinian stew or dip made from lentils, eggplant, and pomegranate seeds, flavored with nutty red tahina and a zesty, spicy دُقَّة (dugga) of dill seeds, garlic, and peppers. A طشة (ṭsha), or tempering, of olive oil and onion or garlic is sometimes added.

"Rummaniyya," roughly "pomegranate-y," comes from رُمَّان‎ ("rummān") "pomegranate," plus the abstract noun suffix ـِيَّة ("iyya"); the dish is also known as حبّة رُمَّانَة ("ḥabbat rommāna"), or "pomegranate seeds." It is a seasonal dish that is made at the end of summer and the beginning of fall, when pomegranates are still green, unripe, and sour.

This stew is considered to be one of the most iconic, historic, and beloved of Palestinian dishes by people from Gaza, Yaffa, and Al-Ludd. Pomegranates—their seeds, their juice, and a thick syrup made from reducing the juice down—are integral to Palestinian cuisine and heritage, and images of them abound on ceramics and textiles. Pomegranates and their juice are sold from street carts and cafes in the West Bank and Gaza.

Today, tens of thousands of tons of pomegranates are grown and harvested by Israeli farmers on stolen Palestinian farmland; about half of the crop is exported, mainly to Europe. Meanwhile, Palestinians have a far easier time gaining permits to work on Israeli-owned farms than getting permission from the military to work land that is ostensibly theirs. These restrictions apply within several kilometers of Israel's claimed borders with Gaza and the West Bank, some of the most fertile land in the area; Palestinian farmers working in this zone risk being injured or killed by military fire.

Israel further restricts Palestinians' ability to work their farms and export crops by imposing tariffs, unexpectedly closing borders, shutting down and contaminating water supplies, spraying Palestinian crops with pesticides, bulldozing crops (including eggplant) when they are ready to be harvested, and bombing Palestinian farmland and generators. Though Palestinian goods have local markets, the sale of Palestinian crops to Israel was forbidden from 2007 to 2014 (when Israel accepted shipments of goods including tomato and eggplant).

Gazans have resisted these methods by disregarding orders to avoid the arable land near Israel's claimed borders, continuing to forage native plants, growing new spices and herbs for export, planting hydroponic rooftop gardens, crushing chalk and dried eggplants to produce calcium for plants, using fish excrement as fertilizer, creating water purification systems, and growing plants in saltwater. Resisting Israeli targeting of Palestinian food self-sufficiency has been necessary for practical and economic reasons, but also symbolizes the endurance of Palestinian culture, history, and identity.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; donating to Palestine Action's bail fund; and buying an e-Sim for distribution in Gaza.

Serves 6-8.

Ingredients:

For the stew:

1 medium eggplant (370g)

1 cup brown lentils (عدس اسود)

600g pomegranate seeds (to make 3 cups juice)

3 Tbsp all-purpose flour

1/4 cup red tahina

1/2 cup olive oil

Salt, to taste

Citric acid (ملح الليمون / حامِض ليمون) (optional)

Red tahina may be approximated with home cooking tools with the above-linked recipe; you may also toast white tahina in a skillet with a little olive oil, stirring often, until it becomes deeply golden brown.

For the دُقَّة (dugga / crushed condiment):

2 tsp cumin seeds, or ground cumin

1 1/2 Tbsp dill seeds ("locust eye" بذور الشبت / عين جرادة)

5 cloves garlic

1 green sweet pepper (فلفل بارد اخضر)

2 dried red chilis (فلفل شطة احمر)

People use red and green sweet and chili peppers in whatever combination they have on hand for this recipe; e.g. red and green chilis, just green chilis, just red chilis, or just green sweet peppers. Green sweet peppers and red chilis are the most common combination.

For the طشة (Tsha / tempering) (optional):

Olive oil

1 Tbsp minced garlic

Instructions:

1. Rinse and pick over lentils. In a large pot, simmer lentils, covered, in enough water to cover for about 8 minutes, or until half-tender.

2. Meanwhile, make the dugga by combining all ingredients in a mortar and pestle or food processor, and grinding until a coarse mixture forms.

Dugga and components.

3. Cube eggplant. A medium-sized eggplant may be cut in half lengthwise (through the root), each half cut into thirds lengthwise, then cubed widthwise.

Cubed eggplant, red tahina, and pomegranate seeds.

4. Add eggplant to simmering water (there is no need to stir).

5. While the eggplant cooks, blend pomegranate seeds in a blender very thoroughly. Strain to remove any gritty residue. Whisk flour into pomegranate juice.

Pomegranate juice being strained.

6. Taste your pomegranate juice. If it is not sour, add a pinch of citric acid or a splash of lemon juice and stir.

7. Add dagga to the pot with the lentils and eggplant and stir. Continue to simmer until the eggplant is very tender and falling apart.

8. Add pomegranate juice, tahina, and olive oil to the pot, and simmer for another 5 minutes, or until stew is very thick and homogenous.

Bright pink pomegranate juice in stockpot.

9. (Optional) In a small skillet, heat a little olive oil on medium. Fry minced garlic, stirring constantly, until golden brown. Add into the pot and stir.

10. (Optional) Mash the stew with the bowl of a ladle or a bean masher to produce a more homogenous texture.

Serve rummaniyya hot or cold in individual serving bowls. It may be served as an appetizer, or as a main dish alongside flatbread, olives, and fresh vegetables such as radishes, green peppers, green onions, carrots, and romaine lettuce. It may be eaten with a spoon, or by using كماج (kmāj), a flatbread with an internal pocket, to scoop up each bite.