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You are here: --> AJOR0034

Organic Cumin Ground

Brand :	Aanya Produc
Size :	2 oz
Number :	AJOR0034
Price :	$3.99
Quantity :
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Ingredients :

Cumin Powder.

About the Product :

-Cumin has a unique and potent flavor crucial to Indian curries
-It's often roasted before grinding, which imparts a toasted, nutty flavor
-Cumin is used to season many dishes and is identified most with Indian and Mexican cuisine
-Makes a wonderful addition to curries, tacos, enchiladas, and holds the flavor key to great chili (any Tex-Mex dishes)
-Ajika cumin powder is finely ground to blend easily into any dish

Health Benefits of Ground Cumin
Cumin is a very good source of iron, a mineral that plays many vital roles in the body. Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Directions To Use :

1. The cumin/jeera seed is almost always exposed to heat to release its wonderful aroma and flavor. 2. It is also used as a garnishing spice when it is dry roasted and coarsely ground and then sprinkled on yogurt, salads/raita, Indian salads or kuchumbers . 3. Most of the Indian lentils and beans will have cumin added to them. It imparts flavor and helps to digest beans and lentils. 4. Heat Cumin and garlic in oil or ghee and add vegetables and potato, alternatively drizzle over cooked vegetables or potatoes. 5. Add ground Cumin tangy lime or lemon or yogurt marinades for grilling and barbecues. Cumin is frequently used in many Mexican dishes including chili con carne and tamales.

Notes :

The Ajika Spice System: 1. The size of Ajika bottles is organized as to the extent of useage of the spice. Larger bottles for spices that are used in larger quantities ,medium bottles for spices used in medium quantities and small bottles for spices used in small quantities. 2.The bottles have a wide mouth, so they may be opened and displayed on the cooking counter before cooking .A spoon may be used for the spices. When oil is sizzling, you need to add spices fast. The traditional small mouth tall jar storage system is too difficult to manage when quick decisions need to be made. With the traditional system one lands up putting the spice in the caps and having the steam from cooking destroy the essence of spices.

Recipe :

Chole (Punjabi Channa Masala): Ingredients: 2 Small cans of chickpeas (or 10oz. chickpeas soaked for 4 to 6 hours or overnight). 2 Tbsps vegetable/ canola/ sunflower cooking oil. 2 Bay leaves. 5-6 Cloves. 3-4 Green cardamoms. 1 Black cardamom. 5-6 Peppercorns. 3 Medium onions 2 quartered and one thinly sliced. 2 Tbsps garlic paste. 1 Tbsps ginger paste. 2 Tsps coriander powder. 1 Tsp cumin powder. 1/2 Tsp red chilli powder. 1/4 Tsp turmeric powder. 2 Tsps garam masala powder. 1"Piece of ginger julliened. 1 Tsp. of amchur powder. 2 Tbsps fresh coriander leaves chopped fine. Method : Boil 2 quartered onions, ginger, garlic, black cardamom in 4 tbsp. water and then grind together into a smooth paste. Heat the oil in a deep, thick-bottomed pan on a medium flame. Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute. Add the remaining sliced onion and fry till light golden. Add the onion paste and fry till the oil begins to separate from the paste. Add the dry spices - cumin, coriander, red chilli, turmeric and garam masala powder. Fry for 5 minutes. Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala and bring to a boil till all garbanzos/chickpeas are soft and tender. Add Amchur and mix. Mash some garbanzos/chickpeas to make the curry thick.

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When diet is correct medicine is of no need."

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