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4 minutes ago, Anna N said:I seem to recall when I used to make a lot of Indian dishes that a very few of them would call for black cumin. I’m guessing this would be the Wild mountain variety.
Ding ding ding! From the Burlap & Barrel website:
Quote
- Origin: Badakhshan, Afghanistan
- Aliases: Black cumin, Persian cumin, kala jeera, Elwendia persica
- Process: Sun-dried
- Ingredients: 100% whole wild cumin (Bunium persicum)
- Tasting notes: Grilled Onion • Dried Apricots • Mountain Air
3 minutes ago, Anna N said:I seem to recall when I used to make a lot of Indian dishes that a very few of them would call for black cumin. I’m guessing this would be the Wild mountain variety.
Ding ding ding! From the Burlap & Barrel website:
Quote
- Origin: Badakhshan, Afghanistan
- Aliases: Black cumin, Persian cumin, kala jeera, Elwendia persica
- Process: Sun-dried
- Ingredients: 100% whole wild cumin (Bunium persicum)
- Tasting notes: Grilled Onion • Dried Apricots • Mountain Air
