Cheese & Upper Egypt specialities

Whole cumin seeds — 250 g

100 EGP / 250g pack

Whole, unground cumin seed — and anyone who cooks notices the difference: ground cumin loses its aroma over time, while the whole seed holds its oil until you grind or toast it. Toast it over low heat for seconds until the aroma lifts, then grind it or use it as it is. Essential in fava beans, lentils, soups, stuffed vegetables, kofta and fish, and sprinkled over qarish cheese and green salad. Keep it in a sealed jar in a dry place away from sun, and grind small amounts as you need them rather than all at once. Whole coriander seed is available in the same size.