Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cumin Seed Whole Description
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Color Sorted for Premium Quality
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Non GMO Project Verified
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USDA Organic
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Non-Irradiated
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Non-ETO
Frontier Organic Whole Cumin Seeds are high-quality, organic cumin seeds with robust authentic flavor. One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, earthy flavor that's slightly biting. Cumin seeds are enjoyed around the world, but are especially popular in Middle Eastern, Indian and Mexican cuisines. Cumin is often used to soften the heat of fiery chilies, curries and sauces.
Free Of
GMOs, artificial ingredients.
*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.
Ingredients: Organic cumin.
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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Creamy Potato-Leek Soup
[vc_row][vc_column][vc_column_text]Craving a creamy, soul-satisfying soup that's bursting with flavor? This vegetarian potato-leek soup with a touch of coconut milk is here to tantalize your taste buds. The addition of coconut milk lends a slight touch of the tropics to this classic recipe, while still keeping it light and creamy. Sautéed garlic and a hint of cumin add depth of flavor, and the spring leeks bring a sweet, oniony touch. Garnish with fresh microgreens or crunchy croutons for a lip-smackingly satisfying meal.
Creamy Potato-Leek Soup
- 2 Tbsp. organic salted butter (ghee or vegan butter)
- 2 cloves garlic (chopped)
- 4 cups chopped leek
- 4 cups organic gold potatoes (peeled, small cubes)
- 3 cups vegetable broth
- 1 tsp. cumin
- 1 cup water
- Redmond Real Salt Sea Salt (to taste)
- Black pepper (to taste)
- 1/2 cup full fat organic coconut milk
For garnish
- Microgreens
- Red chile powder (aji molido, or diced red pepper)
- In large soup pot over medium heat, melt butter. Add garlic and sauté several minutes. Add leeks and cook, stirring regularly, about 8-10 minutes, until soft and fragrant.
- Add potatoes, vegetable broth, water, cumin, salt and pepper. Bring pot to boil several minutes. Cover, turn heat to low and simmer 25 minutes, or until potatoes are soft enough to blend in blender.
- To blender, add soup and coconut milk. Blend until smooth. Taste and adjust seasoning.
- To serve, garnish with microgreens and chile powder or diced red pepper if spiciness is desired.
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