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(also known as jeera)
The dried seeds from the cumin plant, similar in appearance to fennel seeds but smaller and brown in colour. Traditionally tempered in oil to release warming aromas to curries and a key ingredient in garam masala. Toasting the seeds first heightens the strong aromas released. Sprinkling them over vegetables before roasting gives a nutty, earthy taste.
Comes in a resealable pouch.
Coriander Powder, Turmeric Powder, Cumin Powder, Kashmiri Chilli Powder, Paprika Powder, Garam Masala, Fennel Powder, Cinnamon Powder, Nutmeg Powder, Cardamom Powder, Mace Powder
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
Use as per instructions in your BIR recipe. A great starting place is Misty Ricardo Recipes
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