Ground Cumin

Dominated by cuminaldehyde, cumin exudes an earthy, warm, and almost animal odor. Raw or simply dissolved in water, it presents an unflattering dusty astringency. Indian culinary engineering (tadka) teaches that it must imperatively undergo a thermal shock in smoking hot fat (clarified butter or oil) to release its fat-soluble active principles. This roasting modifies its molecular structure, giving it roasted nut and terracotta aromas essential for hummus and curries.