Description
| Product Details | |
| Ingredient Declaration | Cumin |
| Flavor And Odour | Strongly aromatic and characteristic |
| Appearance | Olive / brown powder |
| Particle Size | 600 micro sieve |
| Total Ash % | <14 |
Type – Whole or ground spice.
Characteristics – Small seed resembling caraway, but lighter in colour. Grown in Mexico.
Used in – Ingredient in chilli and curry powder blends. Sausage, meats, salsa, egg & cheese dishes.
| Product Details | |
| Ingredient Declaration | Cumin |
| Flavor And Odour | Strongly aromatic and characteristic |
| Appearance | Olive / brown powder |
| Particle Size | 600 micro sieve |
| Total Ash % | <14 |
Type – Whole seed, leaf either fresh or dried.
Characteristics – Herb and seed with dill pickle flavour. Seed is more pungent than the herb/leaf.
Used in – Seed is used for pickling, soups, marinades etc. Herb is used in salads, soups, fish & shellfish, vegetables, sauces, vinegars etc.
Type – Stick or ground spice.
Characteristics – Aromatic bark from cinnamon or cassia tree with a reddish brown colour. A native of India.
Used in – Preserves, stewed fruits, bread, pastries, desserts, ham, hot beverages.
Type – Ground blend, spice.
Characteristics – Mixture of approx. 20 or more spices, peppery, yellow in colour, include turmeric, cumin, coriander, ginger, clove, cinnamon etc. Spiciness can very from mild to very hot.
Used in – Curry dishes, vegetables, soups, sauces, meat, fish dish etc.
Type – Fresh, Dried, frozen.
Characteristics – Fine, hollow, green top of a very small onion.
Used in – Salads, egg * cheese dishes, fish soups, sauces
Type – Whole or ground spice, seed.
Characteristics – Tiny brown seed, with strong celery flavour. Too much can create a hot spice effect.
Used in – Salads, dressings, pickling, tomato dishes, marinades etc.
Type – Ground spice or blend.
Characteristics – Blend of ground cumin, chili pepper, oregano, allspice.
Used in – Chili, Stews, sauces, ground meat etc.
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