#roasted cumin

[sdsmasala]

Roasted Jeera Seeds Cumin Powder: A Comprehensive Guide

Introduction

Roasted Jeera Seeds Cumin Powder is a fragrant and flavorful spice that enhances a wide variety of dishes. Known for its warm, earthy aroma and slightly nutty taste, this powder is made from roasted cumin seeds (referred to as "jeera" in Hindi). It is a staple in Indian, Middle Eastern, Mexican, and North African cuisines.

Contents and Composition

Roasted Jeera Seeds Cumin Powder is produced by roasting cumin seeds and then grinding them into a fine powder. Its primary components include:

Cumin Seeds: The seeds of the Cuminum cyminum plant, which are roasted to intensify their flavor.

Essential Oils: Roasting enhances the release of essential oils, which are responsible for the spice's aromatic properties.

Minerals and Vitamins: Rich in iron, manganese, calcium, magnesium, and vitamins B and E.

Uses of Roasted Jeera Seeds Cumin Powder

Cooking and Flavoring: Adds depth and warmth to curries, soups, stews, and rice dishes.

Seasoning: Used to season meats, vegetables, and legumes.

Marinades and Rubs: Enhances the flavor of marinades and dry rubs for grilling or roasting.

Chutneys and Dips: A key ingredient in many Indian chutneys, raitas, and dipping sauces.

Snacks: Sprinkled on snacks like roasted nuts, popcorn, or savory baked goods for added flavor.

Benefits of Using Roasted Jeera Seeds Cumin Powder

Enhanced Flavor: Roasting cumin seeds before grinding enhances their flavor, providing a richer and more complex taste compared to regular cumin powder.

Aromatic: The roasting process brings out the essential oils, giving the powder a more robust and aromatic profile.

Nutritional Value: Packed with essential minerals and vitamins, it offers several health benefits, including improved digestion and immune support.

Versatility: Can be used in a wide range of dishes, from traditional to contemporary recipes.

Convenience: Easy to store and use, making it a practical addition to any spice rack.

Culinary Tips

Toasting: If you prefer to make your own roasted jeera powder, lightly toast whole cumin seeds in a dry skillet over medium heat until fragrant, then grind them into a fine powder.

Storage: Store in an airtight container in a cool, dry place to maintain freshness and potency.

Blending: Combine with other spices such as coriander, turmeric, and chili powder to create custom spice blends for different dishes.

With its enhanced flavor and versatility, Roasted Jeera Seeds Cumin Powder is an essential spice that can elevate the taste of your culinary creations while providing a host of nutritional benefits.

[morethansalad]

Creamy Tomato Soup with Chakalaka Spiced Chickpeas (Vegan)

[barstoolblues]

homemade pappardelle pasta with carrot hazelnut cream sauce

[lunasilvis]

Some superb Indian butter chicken I made tonight, comfort food lvl 100 🍛🧡

[askwhatsforlunch]

Cilantro Lamb and Broad Bean Soup

On a grey and wet day, this fragrant, brothy and hearty Cilantro Lamb and Broad Bean Soup is a warming hug in a plate, a comforting dish which elevates leftovers into a properly delicious meal! Happy Thursday!

Ingredients (serves 2):

2 heaped teaspoons Capon Fat 

1 teaspoon Graines à Roussir

300 grams/10.5 ounces leftover Roast Lamb 

a small bunch fresh Cilantro 

1 garlic clove, minced

1/2 teaspoon freshly cracked black pepper

2 tablespoons sweet soy sauce

1 1/4 litre/5 cups water

1 cup frozen broad beans

1 tablespoon demerara sugar

Melt Capon Fat in a large pot over medium-high heat.

In a mortar, quickly crush Graines à Roussir with the pestle, and add them to the hot, melted Capon Fat. Fry, a couple of minutes until fragrant.

Meanwhile, with a sharp knife, cut leftover Roast Lamb into thin slices, and add to the pot. Cook well, to brown nicely, a few minutes.

Finely chop half of the Garden Cilantro, and stir into the Lamb, along with minced garlic. Cook, 3 minutes more.

Then, season with black pepper, and deglaze with sweet soy sauce. Stir in 1 litre of the water, and bring to a rolling boil. Cook, stirring often, for about 10 minutes, then reduce heat to low, cover with a lid, a simmer, 2 hours.

Bring a small pot of salted water to the boil. Once boiling, add broad beans, and cook, about 5 minutes. Drain broad beans, and immediately plunge in a bowl of ice water to stop cooking and cool.

Once cooled, peel broad beans.

Once the broth has reduced and is very fragrant, stir in demerara sugar until dissolved.

Add broad beans, and gradually stir in remaining water. Bring to the boil.

Finely chop remaining Garden Cilantro.

Serve Cilantro Lamb and Broad Bean Soup very hot, sprinkled with chopped Cilantro,

[rubys-kitchen]

Mexican Rice

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

5. Serve warm

[corduroysockz]

My curry smells good i wish mutuals could smell my curry

[eato]

Muhammara

[attractthecrows]

FEEL MY WRATH, HEN OF CORN

[what-a-stupid-lamb]

Roasted Red Pepper Hummus with Pine Nuts Recipe

This Roasted Red Pepper Hummus with Pine Nuts makes a tasty and nutritious snack or appetizer. The roasted red peppers give the classic hummus a sweet and smoky flavor, while the pine nuts add a crunchy texture and nutty flavor. Made with Olive Oil, Salt, Cayenne Pepper, Roasted Red Peppers, Tahini, Cloves Garlic, Ground Cumin, Pine Nuts, Lemon Juice, Paprika, Chickpeas.

[butchfaith]

if im feeling better by tonight im gonna make the best most powerful soup known to man

[morethansalad]

Cauliflower Shawarma Bowls (Vegan & Gluten-Free)

[c4rr10n]

I’m a culinary god btw. If you even care

[ollieloves2munch]

Steak and chickpeas

[askwhatsforlunch]

Tumeric and Cumin Roasted Cauliflower (Vegan)

This beautifully colourful and flavourful Turmeric and Cumin Roasted Cauliflower is a recipe from this month's The Simple Things. Thus, when I found a beautiful cauliflower at the market the other day, I knew I'd try it, and what a good idea it was! It is bright and fragrant, and roasting the cauliflower means it retains its nutty taste and a delightful bite. It is warming and filling -like a proper- but not too rich; perhaps just the kind of thing one needs after a morning spent treading through the snow --what a joy!-- to watch birds with one's new binoculars at the park, over a partially frozen pond! Happy Thursday!

Ingredients (serves 2):

a small, beautiful cauliflower

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 large garlic clove, minced

3 tablespoons olive oil

a few stalks fresh Cilantro 

Trim off the cauliflower's leaves and stalk. (Keep them to make a fragrant Vegetable Broth.)

Bring a large pot of salted water to the boil, over a high flame.

Once boiling, plunge in the cauliflower so it is submerged. Cover with a lid, and cook, 5 minutes.

Turn of the heat and lift the cauliflower out of the water. Place a steaming basket over the hot water and place the cauliflower onto it. Allow to steam-dry, about 20 minutes.

Preheat the oven to 220°C/430°F.

In a small bowl, combine ground turmeric, ground cumin, fleur de sel, black pepper and minced garlic. Stir in olive oil until well-blended. Set aside.

Line a baking tray with baking paper, and sit the cauliflower in the middle of it. Generously brush with spice and oil mixture.

Place in the middle of the hot oven, and roast, at 220°C/430°F, 30 to 35 minutes until golden brown.

Finely chop Garden Cilantro.

Serve Turmeric and Cumin Roasted Cauliflower hot, sprinkled with Cilantro, and yoghurt, if you wish.

[illogicalvulcans]

ALSO also potatoes my beloved