Cumin seeds

Cumin seeds

Warm heady sweet aroma, the small seeds resemble caraway.
In Europe, the seeds appear in Portuguese sausages, and is used to spice cheeses, especially Dutch Leyden, Gouda and German Munster. Burnt with woods to smoke cheeses and cured meats. It is a pickling ingredient for cabbage and Sauerkraut, and is used in chutneys. The seeds give bite and depth to plain rice, and to beans and cakes.

Dry roast cumin seeds before use to release its aroma. Frying in oil also releases its flavour and aroma.

As of 1st January 2017 Cardamome and Compagnie has stopped trading. It has been a pleasure and we are very grateful to our loyal customers who have supported us over the years. Sadly our endeavour comes to an end. Our best wishing and happy cooking.