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PRODUCT INFORMATION
Derived from a wild herb grown in the mountain regions of Northern India, black cumin seeds are mainly used in Kashmiri and Punjabi cuisine. Closely related to cumin, kala jeera has smaller, thinner seeds that are darker in color and a bitter sweet flavor more reminiscent of caraway than cumin. Black cumin is used extensively in lentil dished, curries, pullos and biryani.
RECIPE: Rani Potatoes with Black Cumin
Prep time: 15
Cook time: 10
Serving size: 4
Heat level: mild
2 pounds of baby potatoes
1 ½ tsp. salt
2 ½ tbsp. olive oil
1 tsp. Rani Black Cumin Seeds
1 tsp. Rani Garam Masala
½ tsp. Rani Chili Powder
3 tbsp. fresh cilantro
In sauce pan, boil potatoes until tender. Sauté cumin and potatoes over medium heat until potatoes are slightly brown on both sides. Add garam masala, salt, chili powder, and sauté until potatoes are golden brown. Garnish with fresh cilantro springs
PRODUCT SPECIFICATIONS
Net Wt. 3oz (85gms)
Product of India
Alternate Name: (Indian) Kala Jeera
Packaging: Plastic Bottle
Product Type: Seeds
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