| | |  | Fire Safety & Home Security | Home » » » Tone?s Ground Cumin (16 oz) | | | | | | | Description: | | Cumin is the ground, dried fruit of the Cuminum Cyminum plant. It is earthy, hot and tangy in flavor and is pale green to tan in color. It is similar in appearance to caraway seed before being ground. Its use has increased dramatically due to the growing popularity for Mexican, Indian and North African foods. Serving Suggestions Ground Cumin is an essential ingredient in Mexican and Indian cooking. Use it in rice and curry dishes, chili, nachos, meatballs, guacamole, eggs and omelets, pork, lamb, chicken couscous, barbecue sauces and vegetables. For a unique flavor, try in breads and sweet baked goods. Best when used during the cooking process. Start with 1/8th tsp. per serving and adjust from there. Unless a strong cumin flavor is desired, use sparingly as this spice is potent and will dominate other flavors | | | Features: | |
• Cumin is the ground, dried fruit of the Cuminum Cyminum plant.
• It is earthy, hot and tangy in flavor and is pale green to tan in color.
• Ground Cumin is an essential ingredient in Mexican and Indian cooking.
• For a unique flavor, try in breads and sweet baked goods.
• Best when used during the cooking process.
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4 of 4 found the following review helpful:
Tone's Cumin, One of Our Favorite SeasoningsMay 19, 2008
We use Tone's Ground Cumin (16 oz) rapidly at our house. We love Mexican food, and we like to use large amounts of cumin in anything we put chili in.
I love the earthy taste. While developing the recipes for The Collard Patch, we found that cumin goes wonderfully with collard greens. We also like it with crawfish. Cumin is compatible with many flavors.
Here is a popular recipe from The Collard Patch using cumin:
Crawfish Tortellini Salad
Ingredients
½ cup thinly sliced green onions with tops
1 small jar artichoke hearts, drained
1 cup small fresh mushrooms
1 cup large pitted ripe olives
1 cup fresh red bell pepper, sliced
1 cup thinly sliced carrots
12 ounces frozen crawfish tails
1 cup olive oil
1 teaspoon salt-free Creole seasoning
½ cup red wine vinegar
¼ cup lemon juice
1 tablespoon spicy mustard
1 teaspoon Splenda®
¼ teaspoon crushed red pepper
½ teaspoon freshly ground black pepper
Salt substitute to taste
1 tablespoon minced garlic
1 teaspoon cumin
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 cup seedless golden raisins
1 package (14 ounces) cheese tortellini
4 ounces (¼ cup) feta cheese
4 cups tender baby collard leaves, chopped
4 cups Romaine lettuce, torn into small pieces
Preparation
Place the first 6 ingredients in a big bowl.
Place ¾ cup olive oil in the blender. Add the vinegar, lemon juice, mustard and all the remaining powdered seasonings. Blend until it is well mixed. Stir in the parsley and basil.
Pour the blended dressing over the ingredients in the bowl and marinate them covered at least 2 hours in the refrigerator.
Sauté the crawfish in ¼ cup olive oil and Cajun seasoning about 5-7 minutes. Even though there will be other seasoning mixed with the tortellini, each individual crawfish needs its own spiciness. You don't want those crawfish to get lonesome. After you sauté them long enough to catch the seasoning, set them aside to cool.
Cook the tortellini according to the package directions. Cook it al dente. Drain it in the colander and allow it to cool.
Toss the crawfish, tortellini, and raisins with the vegetable mixture.
When you serve the salad, place it over the greens. Garnish it with feta cheese.
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Cumin is believed to help with digestion, to be a natural laxative, to relieve insominia, to help with bronchitis, and to prevent the common cold.
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