Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Cumin Seed Ground Description
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Cuminum cyminum
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Non-Irradiated
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Kosher
Frontier Co-op® Cumin Seed Powder (Cuminum cyminum) is the second most popular spice around the world, ranked just below black pepper. It has been used by the Egyptians since around 5000 B.C. to season meats, fish, and stews. Today, cumin seed is very popular in Middle Eastern, Indian, and Mexican cuisines.
Cumin seed powder is known for its versatility and importance in many dishes. Aside from being an essential ingredient in curry powder, cumin has long been used to soften the 'heat' of sauces, fiery chilis, soups, stews, and more!
Frontier Co-op Cumin Seed Powder is high-quality cumin with a robust and authentic flavor. It is extremely aromatic with a warm, spicy, and earthy taste. It blends easily into any dish! Cumin seeds have been enjoyed worldwide, but are especially popular in Indian, Middle Eastern, and Mexican cuisines.
We source our cumin powder from India where the most flavorful cumin is grown. Frontier Co-op Cumin Seed Powder is nothing but pure cumin that is also non-irradiated and kosher certified.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
Try roasting the seeds before adding to dishes to subdue cumin's bitterness and to add a nuttier flavor.
Suggested Uses: A primary ingredient in curry and garam masala blends, cumin seasons many ethnic dishes. Latin American soups and stews are flavored with cumin, as are Mexican meat, bean and rice dishes. While Mexican cooks characteristically rub the cumin seeds in their hands before dropping them into the cooking pot, Indians sprinkle the roasted, powdered spice over cooked vegetables and meats. In Morocco, brochettes (grilled meat kebabs) are seasoned with a blend of cumin, turmeric, ginger, peppercorns, garlic, onions and parsley. Germans have long used cumin in sauerkraut, while the Hebrews traditionally add it to unleavened bread. Dutch and Swiss cooks use it to flavor cheese (Edam cheese in particular), cakes and breads (especially rye). Western cooks use it--in combination with other spices--to flavor fruit pies and cookies, cheese dips, cottage cheese, sandwich spreads, eggs, fish, casseroles, salad dressings, tomato-based sauces, poultry and meats like roast pork, sausage and meat loaf. (Cumin is also found in commercial meats, cheeses, liqueurs and pickles.)
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Butternut Squash, Spinach & Cheese Quesadilla With Chipotle Cream
[vc_row][vc_column][vc_column_text]Meet your new favorite fall dinner hack: a butternut squash recipe that turns the humble quesadilla into a veggie-packed flavor bomb. Sweet roasted squash, fresh spinach and gooey cheese team up for a golden, melty masterpiece. And that chipotle cream on the side? Let’s just say it deserves its own fan club.
Butternut Squash, Spinach & Cheese Quesadilla With Chipotle Cream
Quesadillas
- 4 cups butternut squash (cut into bite-sized cubed)
- 2 Tbsp. extra virgin olive oil
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 4 large flour tortillas
- 2 cups shredded mozzarella
- 2 cups fresh spinach
Chipotle cream
- 1 cup plain Greek yogurt
- 1/4 cup diced chipotle pepper salsa (or diced chipotle peppers)
- Preheat oven to 400 degrees F.
- In large bowl, drizzle butternut squash with extra virgin olive oil. Season with garlic powder, smoked paprika, chipotle powder, ground cumin, salt and pepper. Toss to evenly coat.
- On non-stick baking sheet, spread butternut squash in single layer. Bake 20-25 minutes, or until squash is tender. Set aside until cool enough to handle.
- In small bowl, combine yogurt and chipotle peppers/salsa until well combined. Refrigerate to keep chilled.
- On flat work surface, spread out tortilla. Working on half, sprinkle ½ cup shredded mozzarella, evenly distribute roasted butternut squash, then top with ½ cup spinach. To close, fold over empty half tortilla. Repeat with three more tortillas.
- Working one tortilla at a time, in non-stick pan, cook quesadilla over medium heat for approximately 6 minutes – or until cheese is melted, spinach is wilted and tortillas are crispy. Flip each halfway through. (Tip: Place each quesadilla on baking sheet in oven at low temperature to keep warm while cooking remaining quesadillas.)
- Cut each quesadilla into 4 triangles and serve warm with chipotle cream.
Scoop up everything for this recipe (and a little extra joy) with Vitacost.
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