Quote:
Originally Posted by HomeInMyShoes
Please don't make me clean out the spice drawer.  I know I've got a few items in there that are well beyond their potency date.
I'd be surprised if you couldn't get cumin. Are you in Italy? If so, you could always head over to Turkey or Morocco for some spice-tastic adventures. |
that's a good idea! I could borrow the flying carpet of my father in law. He does not fly it anymore.
I am not much attracted by exotic places or by exotic customs or by exotic cooking. Never been to Africa or to Asia, except a week on the Red Sea, the Sinai side. I am sort of attracted by clean well lighted places with blond long legged girls.
I use spices sparcely - that it is why they needed a turn over. Traditionally in my family they used black and white pepper, nutmeg, clove and cinnamon, as spices. Then I learned by myself to use coriander and star anise. My NY belle made me know curcuma, among other things. My Quebec wife taught me to use sariette, that is savory, and to mix decent Bloody Marys, that is what the celery seeds are for. I learned by myself to add a pinch of curry to the roast sauce.
Quote:
Originally Posted by wannabee
Cumin is very common here. However, nearly always in a jar or bag. Rarely freshly ground.
But you can get cumin seeds easily and make your own.
Instant Nescafe, milk and sugar. Very common in the office workforce in Australia.
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Quote:
Originally Posted by ProfCrash
We have cumin in every store. Freshly ground and in seed form.
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Lucky you. We get fennel (i actually have my own seeds from the garden), kummel, but no cumin. I have caraway seeds. But cumin I cannot get it.
Maybe if I try in an ethnic shop. But there are none near by and none on my route to work.