Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cumin Seed Ground Description
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Cuminum cyminum
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Certified USDA Organic
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Non-Irradiated
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Kosher
Frontier Co-op® Ground Organic Cumin seed (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.
Ground cumin seed 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 ground cumin seed is high-quality, organic 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 ground cumin from India and Turkey where the most flavorful cumin is grown. This product has no artificial additives or chemicals. Frontier Co-op Ground Cumin Seed is nothing but pure, organic 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
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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Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
Vegetarian patties, known as
tikkies, are a popular street food in India. They’re made with a combination of vegetables and a potato base. This protein-rich sweet potato version offers a tasty – and even more wholesome – twist on that tradition. Lentils, vegetables and seeds are bound together with gluten-free flour for dunkable patties that go perfectly with a simple sweet chili, sunflower and ginger sauce. Hard to believe, but they’re even better the next day for lunch! We don’t question the magic; we just enjoy them – twice.
Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
Patties
- 1 cup cooked canned lentils (drained)
- 1 sweet potato (grated)
- 3 medium carrots (grated)
- 1 small yellow onion (diced)
- 3 tsp. minced garlic
- 1/2 tsp. ground turmeric
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. thyme
- ½ tsp. Selina Naturally Celtic Sea Salt
- 3/4 cup Bob’s Red Mill Paleo Flour
- 1/2 cup spinach (shredded)
- 1 Tbsp. fresh parsley (diced)
- 1 Tbsp. pumpkin seeds
- 1 Tbsp. sunflower seeds
- Nutiva Avocado Oil (for frying)
Sauce
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. SunButter Sunflower Seed Butter
- 1 carrot (juiced)
- 1 tsp. ginger (minced)
- If baking, preheat oven to 375 degrees F. If frying, follow directions below.
- After grating sweet potato and carrots, squeeze out water with hands. Use towel to pat out remaining moisture.
- In large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander and salt. Mix with hands until well combined.
- Add flour and mix together with hands. (Note: If mixture is too moist, add more flour, but no more than 1 cup.)
- Add spinach, parsley, pumpkin seeds and sunflower seeds and mix until well combined.
- With hands, form 12 palm-size patties.
- If baking, arrange patties on non-stick baking sheet and bake 20-25 minutes, flipping halfway through, until golden-brown.
- If frying, in large pan on medium heat, heat avocado oil, add patties and cook 10 minutes on each side.
- In bowl, stir together all sauce ingredients until smooth.
- Serve plated with sauce for dipping.
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