This West Indian spice mix is made from cumin, fenugreek and mustard. We suggest you roast this mix of seeds in a frying pan without adding any oil. The spices will release grilled aromas and toasted notes of caramel and hazelnut.
The roasting process must be slow and gentle. If the seeds are roasted for too long or at too hot a temperature they will burn.
This delicate spice mix will enchant a simple soup, tomato carpaccio, marinated meat or crunchy vegetables. Its toasted and sweet flavours and its strong aromas will divine salads, grilled meat and fish skewers. Use it ground with a pestle and mortar in West Indian recipes: chicken skewers, sautéed West Indian lamb, pork colombo with aubergines, marinated shrimp skewers …
|Shelf life||5 years|
|Ingredient||Cumin, Fenugrek, mustard|
|Native country||RECETTE EXCLUSIVE|
|Ingredients 1||Cumin, fenugreek, MUSTARD|