Topic: Black cumin seeds!

[Malc.]

Black cummin and black cardamon have similar smokey tastes

Are you sure? Mine certainly doesn't. The black cardamon I have has an almost acrid smokiness to it but not my black cumin which is more like a darker more intense cumin taste, but certainly not smoky. 

[spiceyokooko]

In pilau, I usually add half tsp of normal cumin seeds, when using the black ones I added a little less, maybe quarter to one third - so obviously too much.

As a suggestion, how about the next time you make pilau rice, use 1/4 tsp of white cumin and a small pinch, say half a dozen seeds or so of black cumin?

Personally I don't like cumin in pilau rice, I just use cassia bark, green cardamons, cloves, indian bay leaves, black peppercorns a single blade of star anise and ground saffron.

In fact I'm quite wary of cumin in ground and whole seed form as too much can easily dominate a dish, I deliberately use lower quantities of it for that reason.

[haldi]

Are you sure? Mine certainly doesn't. The black cardamon I have has an almost acrid smokiness to it but not my black cumin which is more like a darker more intense cumin taste, but certainly not smoky. 

The insides of black cardamon has more of a medicinal flavour but the outside is smokey
One place I knew interchanged the two spices, with no discernible difference to their rice

For a takeaway portion of rice I wouldn't use more than about ten black cummin seeds
Literally a pinch
It needs to be kept subtle
I can understand anybody not liking black cummin though, it is very strong

and yes, after five years most spices will be past their best
But believe me, these little devils still remain robust
I suppose that's partly due to them not being ground
I had 10 year old whole star anise and that kept fine, too
I keep my whole spices in jars and in the dark

Ground spices go off in a few months
As soon as they are ground, the clock is ticking

Talking of hating things, I once bought some black salt
That stuff has got to be smelt to be believed
It smells almost like rotten eggs
After the recipe was tried, which required it, I threw that away

Seriously never again

[Malc.]

I've just taste tested my black cumin and I get an almost ajwain kick then a fruityness followed by the typical cumin taste and vague smoky hint. It is a strong flavour but I guess I just like it.

[Peripatetic Phil]

For a takeaway portion of rice I wouldn't use more than about ten black cummin seeds

I cook a cupful of rice at a time; I have never counted the cumin seeds that I add, but I would estimate that there are between one and two hundred added.  I find black cumin far more subtle than white cumin.

Correction : I have just eaten about 30, and seeing how little space they occupy, I now estimate that I add between 200 and 500 to one cup of rice.  Eating them raw is an interesting experience; they contain a complex mixture of flavours, none of which is particularly cumin-like, but the most interesting one of all I can only describe as "horse-like".  This is nothing to do with the current equine DNA d

[meggeth]

Eating them raw is an interesting experience; they contain a complex mixture of flavours, none of which is particularly cumin-like, but the most interesting one of all I can only describe as "horse-like".  This is nothing to do with the current equine DNA d

[Peripatetic Phil]

;D ;D ;D ;D ;D  Make me laugh and spit out my wine!

Not a Premier grand cru class

[meggeth]

No, I'veactually got two on the go. A nice Italian pros eco, and a very nice Portuguese Douro Reserva. Don't usually have two separate glasses, but its Saturday!  ;D

[chonk]

Talking of hating things, I once bought some black salt
That stuff has got to be smelt to be believed
It smells almost like rotten eggs
After the recipe was tried, which required it, I threw that away

Seriously never again

Hahaha  ;D

Yeah, vegans do use black salt sometimes on their bread or toast, to substitute eggs. It's an essential part in chaats (or the chaat masala), and even some refreshing, indian beverages.

I would describe black cumin as smoky, or earthy, too. But I find it to be more subtle than the true cumin. I use them often in Samosas, and would say, that I prefer them overall. But I think that the european cumin I bought at the market here in germany, doesn't taste as good (and a little bit different) as the indian one in general. Same with coriander seeds. Could make that up, though.

Greetings!

[haldi]

I cook a cupful of rice at a time; I have never counted the cumin seeds that I add, but I would estimate that there are between one and two hundred added.
** Phil.

All the times I've seen a chef cooking these, they are fried at the start of the recipe
This brings out the flavour
Are you frying them before boiling, or just boiling?