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Indian Herbs And Spice

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   Cumin Powder Organic
  Weight 250 gms
  Price 31 $ USD
  
 Quantity:  
This spice native to the Nile valley gives a distinctive warm flavor to a range of savory dishes in India North Africa the Middle East Mexico and America. The smell of cumin is strong and heavy and bitter in character. Cumin is essential in mixtures such as garam masala and panch phoron. It is also found in pickles relishes and salads. North Africa uses cumin as an ingredient in ras el hanout and flavors merguez sausages and couscous dishes. In eastern Arab countries and in Turkey ground cumin is added to minced meat dishes and to vegetables. In Spain it is combined with cinnamon and saffron in stews and it is used in Texas in chilli con carne.,,Home Made Hummus Dip,,Serves 6-8.,,We truly recommend using the dried garbanzo beans. It will make the hummus taste so much better but canned garbanzo beans will also be good.,,4 cups canned or 1 1?2 lbs. dried garbanzo beans,7 cloves of garlic crushed,1 tsp. ground cumin,1 1?2 tsp. salt,7 Tbsp. lemon juice,7 Tbsp. tahini paste (also called sesame seed paste),1?4 cup water (or less),If you choose to use dried garbanzo beans first soak them in water overnight. The next day bring 5 cups of water to a boil and add the garbanzo beans. Cover and simmer on low heat for about an hour. Drain the beans and put them in a food processor. Add the rest of the ingredients: garlic cumin salt lemon juice tahini paste and half of the water. Dont add all the water at once; add it slowly as you might use less than 1?4 of a cup to reach the desired consistency. Blend until fairly smooth.,,Place the hummus on a flat plate drizzle olive oil and sprinkle paprika or Whole Spice’s Chili New Mexico (just for coloring not too much). Place a few leaves of parsley in the middle for decoration.,Serve with warm pita bread.
  Description
This spice native to the Nile valley gives a distinctive warm flavor to a range of savory dishes in India North Africa the Middle East Mexico and America. The smell of cumin is strong and heavy and bitter in character. Cumin is essential in mixtures such as garam masala and panch phoron. It is also found in pickles relishes and salads. North Africa uses cumin as an ingredient in ras el hanout and flavors merguez sausages and couscous dishes. In eastern Arab countries and in Turkey ground cumin is added to minced meat dishes and to vegetables. In Spain it is combined with cinnamon and saffron in stews and it is used in Texas in chilli con carne.

Home Made Hummus Dip

Serves 6-8.

We truly recommend using the dried garbanzo beans. It will make the hummus taste so much better but canned garbanzo beans will also be good.

4 cups canned or 1 1?2 lbs. dried garbanzo beans
7 cloves of garlic crushed
1 tsp. ground cumin
1 1?2 tsp. salt
7 Tbsp. lemon juice
7 Tbsp. tahini paste (also called sesame seed paste)
1?4 cup water (or less)
If you choose to use dried garbanzo beans first soak them in water overnight. The next day bring 5 cups of water to a boil and add the garbanzo beans. Cover and simmer on low heat for about an hour. Drain the beans and put them in a food processor. Add the rest of the ingredients: garlic cumin salt lemon juice tahini paste and half of the water. Dont add all the water at once; add it slowly as you might use less than 1?4 of a cup to reach the desired consistency. Blend until fairly smooth.

Place the hummus on a flat plate drizzle olive oil and sprinkle paprika or Whole Spice’s Chili New Mexico (just for coloring not too much). Place a few leaves of parsley in the middle for decoration.
Serve with warm pita bread.
  
 Quantity:  
  
 

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