A warm, slightly nutty and spicy flavour for rice, pulses and vegetables.

How to use:

• Rice: lightly crush the seeds and add when cooking pilaf or a rice side dish.
• Chickpeas and lentils: use in stews with paprika and tomatoes.
• Hummus: grind the seeds and add a little at a time, checking the aroma.
• Vegetables: add to a seasoning mix for roasted carrots, pumpkin or cauliflower.
• Sauce: grind and mix with tahini, lemon juice and water to the desired consistency.

Tip: For a stronger aroma, lightly crush the seeds just before use. If warming them, avoid burning.

Ingredients: Dried cumin seeds, without added admixtures.

Country of origin: India.

Nutrition per 100 g:
Protein: 18 g.
Fat: 22 g.
Carbohydrates: 44 g.
Energy: 375 kcal.