Cumin has a distinctive aroma with a slightly warm and bitter taste. I prefer to use cumin seeds and grind them myself after dry roasting in a saucepan. Do this in small batches as cumin can quickly lose its pungency.
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Supermarkets, Asian stores
Burmese chicken biryani, Chicken masala, Mutton yoghurt curry, Potato cutlets stuffed with lamb
Custard apples have a bumpy, greenish or red-purple skin, depending on the variety. They have a luscious, custard-like pulp inside…
Curry leaves, a quintessential element of South Indian cuisine and Southeast Asian dishes like curries, dals, and soups…
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