Originating from the Middle East this spice is most commonly found in Indian dishes but also in Iran, Egypt and Afghanistan. A member of the same plant family as cumin and caraway. It smells a lot like thyme. It has a much stronger but similar taste to thyme or caraway. If used raw it will dominate the dishes flavor. Most often used fried in oil or dry roasted.
Using:
Usually sold whole. Grind using a mortar and pestle or rubbing in between your hands. This spice is best suited for starchy dishes such as, breads, potatoes and beans.
Storage:
Keep away from light and in airtight storage container, whole seeds will keep indefinitely.
Substitutions:
Thyme, Caraway, Cumin.
Interesting Facts:
This seed is used for medicinal purposes to help with digestion. Adding this spice to beans and lentils will help offset the cause flatulence.
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