Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour.
Cumin seeds has a penetrating musty, earthy flavour. It’s a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has be
Fenugreek herb which is dried in hot air in controlled conditions, is a great taste enhancer. It adds flavour and texture to vegetables, pulses and lentils, parathas and chapattis.
USAGE
Soak the Everest Kasuri Methi in boiling water with a pinch of salt. And then blend it into a wide variety of dishes for the delectable aroma of pure Kasuri Methi.
come popular because of its use in Mexican cooking.
A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.
USAGE
Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.
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