Quote:
Originally Posted by beppe
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.
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.
|
You'll find cumin seeds in any Indian food store. Ground cumin is everywhere in Canada. Newfoundland savory is very good. My wife had a friend in Montreal who's mom imported it from Newfoundland.