What does Cumin taste like?
Cumin's very distinctive flavor has an earthy, nutty, spicy taste with somewhat bitter undertones and a warm, penetrating aroma with hints of lemon.
Cumin's powerful, sharp flavor plays an important role in savory and sweet dishes across the globe. In Morocco and India, cumin is kept on the table alongside salt and pepper, in Europe its used in marinates and sauces, and in Mexico its a vital ingredient in many of your favorite dishes! Only recently has cumin started to gain popularity as a spice in this country, but worldwide, it is one of the most consumed spices – right after chiles and pepper.
Cumin flourishes when used with beans, bread, cabbage, pungent cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut and squash. Cumin works well in combination with allspice, anise seed, brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard.
Our cumin is sourced from India. We provide whole Cumin seeds, and Cumin powder by request. Cumin is one of the spices that has a high volatile oil content (2.5% to 4%) and once ground, the flavor starts to dissipate fairly quickly. We recommend using Cumin seeds to help maintain freshness and the best flavor. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom.
To read more about how Cumin are used in traditional medicine, click here.
This quintessential sun-dried, intensely merlot-ruby-red colored, large-flaked, seeded pepper comes from a burgundy chile also known as the Ḥalabī pepper (فلفل حلبي) and bears the name of its ancient city —Aleppo— in the semi-arid north Syrian Plateau, home to one of the world’s most distinguished and vibrant cuisines. Surrounded by fertile lands and located along what was once the Silk Road, Aleppo was a food capital long before Paris, Rome, or New York.
❖ What does Aleppo pepper taste like?
Aleppo pepper’s crushed red flakes has a fruity, yet earthy, warm flavor similar to the ancho chile. The taste is summer sweet and savory, with notes of raisin, pomegranate, and even sun-dried tomatoes, and mild, cumin-like undertones.
It is only moderately hot, has mild “chilliness” (partly because the seeds have been removed, partly because the chilli itself is milder than many), with a warm, melting texture. It has a very robust, inherently smoky faintly smoky flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly—is the perfect kiss of heat that recipes like tomato sauce require.
Unlike regular crushed red pepper, our flaked Aleppo Pepper contains no inner flesh or seeds, making it mild, yet very moist. It will add depth, color and zest to any meal.
Aleppo pepper, the signature Syrian spice, is widely used in Middle Eastern and Mediterranean cuisine, used in cooking or as a condiment at the table, where it eclipse other crushed red pepper flakes as a go-to flavor base that adds complexity, brightness and depth to any recipe. It adds that bit of “wow” to a wide array of dishes—and yes, it’s as delicious as it sounds.
❖ How to enjoy Aleppo pepper flakes? ....So many ways!..
❖ Ingredients: Aleppo Chile crushed with salt and sunflower oil added during the curing process.
Aleppo Chile flakes are only moderately hot, about a 2 to 3 on a heat scale of 1 to 10. The mild heat develops slowly, so you can enjoy the fruity flavor that lies underneath without being overwhelmed by the heat.
❖ Note: Keep Aleppo pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.
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“In Arabic, the Aleppo red pepper is called ‘Baladi,’ meaning it belongs to my country,” said chef Marlene Matar, author of “The Aleppo Cookbook.”
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• Chicken Salad with Herbs and Aleppo Pepper | Light and summery... (from Bon Appétit Magazine)
❖ Healthy and Natural
❖ And When Your Order Arrives...
Unparalleled taste with a fiery bite❣
Nothing beats the intensity of freshly ground Cinnamon: a sumptuous, deliciously aromatic spice that’s a key ingredient for anyone who loves to bake. From sugary baked goods to savory Indian, Moroccan, and Middle Eastern dishes —it also plays well in both sweet and savory dishes, pies, baked goods, stews and curries, warm cereal and to enhance most hot beverages— Cinnamon is a mainstay spice across cultures and palates, one of the world’s oldest and most widely used spices, well regarded for its health properties and versatility.
❖ Origin & Flavor profile
Cassia Cinnamon originates from the inner bark of evergreen cassia trees in the laurel family —of the genus Cinnamomum— that grows naturally in the high mountainous regions of Northern and Central Vietnam. Cinnamon’s bark curls into pungently sweet quills when dried, which are then ground into the ground cinnamon powder you sprinkle onto apple slices or oatmeal.
Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, incredibly strong, sweet and spicy aroma, and earthy warm heat are derived from an essential oil called cinnamaldehyde.
Traditionally used in Chinese Five Spice or Indian Garam Masala, Cinnamon is a versatile and widely used spice. It really is a must-try. Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish. Cassia Cinnamon is a perfect spice to use during the winter months.
We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your dark, reddish-brown shade and rich, sweet and spicy Saratoga Spicery Cassia Cinnamon, the boldest and most potent variety available.
❖ How to enjoy — Here are a few quick serving ideas:
❖ Recipes — Cassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.
Turkish cuisine is still largely unexplored here in the US, but if you want a taste of Türkiye, this chile simple cannot be left out. As central to Turkish cooking as black pepper is stateside, Marash (pronounced 'mah-Rahsh') is a wonderful source of authentic Turkish flavor, one of the standard seasonings for everything from meat dishes like kofte and kebabs, egg dishes like menemen (a sort of frittata), and even rice pilaf.
❖ What does Marash pepper taste like?
The flavor of the Marash is mild (partly because the seeds have been removed, partly because the chilli itself is milder than many) and sweet, naturally oily, smoky, tangy, bright, with a subtle fruit flavor and a surprising acidity. More flavor than heat by far. Marash flakes lend an earthy fruitiness to whatever dish they encounter. It'd be really a great addition to your kitchen spice rack. Marash pepper flakes are similar to the Aleppo from Syria but with more heat and less tartness.
The natural oily quality of these chiles is their hallmark—there is a delightful moistness to the ground chile that carries the heat perfectly, and lend an earthy fruitiness to whatever dish they encounter. Marash pepper is a lot more subtle and gentle than standard crushed chiles. Moist Marash flakes are found on nearly every table in Turkey, where they're a beloved spicy finishing garnish.
The Marash pepper isn’t pepper❣ It’s made from dried chiles – lovely, slightly fat and round, mild chiles who comes from the town of the same name in Southeastern Turkey. The whole red chiles are sun dried on large tarps until they're shriveled, but not crispy—unlike Latin American dried chiles—and ground using slow-turning stone wheels much like the ones used to crush olives. The flakes may then be combined with salt and/or oil for a smoother texture and a flavor boost.
❖ How to enjoy Marash chile pepper flakes? ....So many ways!
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"I love Marash with boiled egg, parsley and scallion for breakfast. I also put olive oil, oregano, one garlic clove and Marash in a very small bowl and dip my bread into it.” —Ayfer Ünsal, Turkish food journalist
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❖ Recipes (coming sOOn)