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BLACK CUMIN

Preparation tips for black cumin

Black cumin can be used in many ways in the kitchen. However, you should only use the seeds and the oil, because the remaining components are slightly toxic. Those who like to cook according to recipes from Arabic, Indian or Russian cuisine will often find black cumin there. The seeds taste peppery, slightly bitter and pleasantly hot. The seeds are used either pure or ground for vegetable and meat dishes. In Turkish cuisine, black cumin seeds are often combined with sesame. In Europe, stir-fried vegetables with cabbage, peppers, aubergines, zucchini and beans are seasoned with black cumin. Black cumin also goes well with meat dishes with lamb or chicken, whereas its use with hearty meats such as pork or beef is less recommended. Black cumin also harmonizes very well in combination with fennel seeds and aniseed.

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BLACK CUMIN

Preparation tips for black cumin

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Sowing, cultivation and care

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