|Ingredients||cumin seed, fennel seed, nigella seed, fenugreek seed, mustard seed|
|Uses||Always used whole and never ground. Traditionally, it is used with vegetables, chicken or beef curry, fish, lentils. Typically it is fried in oil or ghee, which causes it to "pop". This technique is known as "tempering". After tempering, other ingredients are added to the fried spices to be coated in the mixture.|
|Taste & Aroma||spicy, deep, rich|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||3 years|
Season meats, fish, and veggies. Add to soups and stews. For paste, mix equal parts...
Hot, peppery Cajun seasoning is essential for Cajun-style blackened fish or chicken. Adds spice to...
This shake on seasoning combines all the classic flavors of the Caribbean. Use it to...