Label
All
0
Clear all filters
Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About
Cumin is the dried seed of a plant in the parsley family. It is native to Iran, from where it was introduced to China in the second century. Pungent, hot, and rather bitter, a little adds complexity to many dishes.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title