The seeds of this umbelliferous plant are used in Turkish, Greek, North African, Mexican, and Indian cuisine. Cumin develops a very intense but not intrusive taste. It is very well-known for flavouring falafel, the fried dish made from ground chickpeas, but is also very common in cheese and desserts and especially in curry powder preparations. Its taste goes very well with coriander. Despite the similar name and the similar appearance, cumin and caraway aren't related. Seeds, content: Approx. 300 seeds
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