Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: JerryM on April 02, 2010, 10:05 AM
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have now managed to get a packet and can't believe the difference in taste from normal cumin (which i'm not particularly keen on).
the black cumin i can eat out of the bag.
i've used them so far in making the ashoka rogan josh sauce and felt they gave a much better result.
they seem to be only available in small bags (100g c/w 300g for the std stuff) and cost approximately x2.
i'm nervous as to how much they are used by BIR's given the price. i can see them being used in marinades for sure (when the amount used is small but the flavour improvement is large). i'm not sure on use in spice mix but certainly going to try it out when making next batch.
overall this bag is going into my store cupboard as a standard item.
(http://www.curry-recipes.co.uk/imagehost/pics/ac8ecd13ac4264f38f67b6fe280d8ef7.jpg) (http://www.curry-recipes.co.uk/imagehost/#ac8ecd13ac4264f38f67b6fe280d8ef7.jpg)
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Jerry
I know that IG use this a fair bit. They mentioned using it in naan bread and various other dishes. I have seen alot of reference to it in many recent recipes I have been looking at on the internet and have started using alot of it myself. It works very well with lamb adding a real depth of flavour tot he shami recipe I have been working with.
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Axe,
this sits well with me. i don't think they would use it in the spice mix - this being the only exception - it seems too good. maybe it's something u could clarify as i'm using the IG mix at mo using normal cumin and i'm well impressed with it - it's got good balance.
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I don't know if Shahi Jeera is available ground, but the IG store it in seed form.
The Cumin used in the IG mix is regular ground Jeera.
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I thought black cumin was used in garam masala in place of ordinary cumin. Got a packet of it somewhere, never used it, will dig it out and give it a try.
Regards
CoR
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Axe,
many thanks for clarification - that completes the picture for me in terms of how to use it ie as posted intially (marinades, bhajis, whole spice etc).
CoR's suggestion (as an example) of using in garam (i u decided to make u're own) would fit how i see it being used.
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this black cumin is quite powerful stuff - i'd say x2 the normal.
i've just used it for the 1st time in tikka (lasan) and will be reducing to 1/2 on next go.
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Hi guys
I know for sure many of the BIRs aound me use it in Pilau rice.
Its so easy to spot it.
I use it always when making Pilau and it does make a difference.
Other than as an ingredient in Pilau, some Nans and savouries, I dont think BIRS use it in main courses IMHO