SUCESORES DE ARTURO CARBONELL, S.L. CTRA. NACIONAL 301 KM 384 P.O. BOX, 4 TEL.: 34 968 643 745 - 34 968 643 774 FAX: 34 968 643 774 30500 MOLINA DE SEGURA (MURCIA -SPAIN)

We can provide you:

Ground Cummin, sacks of 25 kg..

Grain Cummin, sacks of 50 kg.

THE CUMIN

It is an important spice that gives a warm and characteristic flavor to numerous plates of India, East Próxino, Mexico and United States.
Formerly it was used a lot in the baked foods, particularly in Central Europe and of the East, although nowadays it is used very little in the European cuisine.
The cumin often linguistically with the caraway. In French, the caraway is often defined as cumin you give prés (cumin of the grasslands) and inexact translations of the Indian languages confused jeera that means usually cumin, with shia jeera or caraway, very little spice used in India.
The black cumin is a strange variety of the cumin found in Kashmir, Pakistan and Iran.

Description: Oval seeds, of 5-6 mm of longitude, with grooves logitudinales and small spikes. They are generally of brown brilliant color, but they can be greenish or grizzly. The seeds of the black cumin are smaller and they have a sweeter scent.

Distribution: Native of the valley of Nile, although their cultivation extended quickly toward the north of África and smaller Asia, and of there to Iran, Indian, Indonesia and China. From the north of África, the cumin fué brought to Spain and next taken to America.

Aroma and flavor: Their scent is quite marked: strong and heavy, intensely pungent or warm. The seeds of the cumin know lightly bitter, strong and warm and their spicy flavor persists during time.

Culinary uses: In India, the cumin generally dries off after toasting it lightly to develop its flavor. It is essential in such mixtures as the garamasalay the panh phoron. He/she is also in preserves, condiments and salads. In the north of África, it is an ingredient of the level the hanout and it seasons the sauces merguez and many couscous plates.
EE n the Arab countries, especially in the East and in Turkey, the milled cumin is frequently added to the chopped meats and the vegetables. In Spain he/she combines with the cinnamon and the saffron in the stews and in Texas it is used in the chili with meat.

Medicinal uses: Used in India like remedy for the diarrhea, flatulence and indigestion.