Blog — Tips, Techniques, Recipes & Methods
My favorite Indian spice – this cousin of cumin – is sweet, nutty and pungent. It’s just the right touch in taking dehydrated breads to a new level, to transport you to an exotic far away place. Kala Jeera (black cumin) is a member of the parsley family and is used in Indian breads, soups and sauces, often used in conjunction with fennel, nigella, black mustard and ajwain seeds.
Holiday appetizers can come in a variety of forms and flavors… here are mine, that I created for the “Raw Food Connection” potluck in Monterey this past weekend.