Cumin in the kitchenCumin has a strong, spicy and slightly sweet aroma of dry herbs with a slightly woody, bitter and spicy taste. Grilling, cumin will release notes of hazelnut and lose some of its spiciness.
He is widely used in India where he enters the composition of curry, tandoori and garam massala, but also in Burma, Thailand, Indonesia, the Middle East, the Maghreb where he perfumes the soups, tajines and vegetables. lamb meat preparations, as well as in Mexico where it is found in the composition of chili con carne.
In Germany, it is present in sauerkraut, pickles, sausages and munster. We also find cumin in Holland with gouda. Cumin is ideally combined with vegetables, chicken, fish, mutton, bread, cheese, bitter and digestive liqueurs.