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MAKE THIS FRIDAY A CURRY FRIDAY

Every Friday, the women at Punjabi Junction cook all day long to bring youthe very best tastes of the Punjab to enjoy that evening in your home

FLAVOUR OF THE MONTH RECIPE

This month we are focussing on cumin

Cumin, also known as comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean and Northern Africa. Currently, more than 50% of all cumin comes from India. Cumin is one of the most consumed spices right after chiles and peppercorns and is a key ingredient in garam masala, curry powder, most stews, soup, spiced gravies, pickles, etc. It can be used ground or as whole seed.

During the Middle Ages, cumin was thought to keep lovers from fickleness and keep chickens from leaving their yard.

The strong, earthy, slightly spicy flavor of cumin is available either freshly ground or as whole seeds. Use whole seeds in sausages, pickles, sauerkraut, soups and breads. At most good French restaurants, mild cheeses are served with a little dish of cumin seeds and pepper. Roasting cumin seeds will bring out their full aromatic flavor.

In Ayuverdic medicine, dried cumin seeds are used to help digestion, enhance appetite, vision, strenght and lactation.

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THE COMMUNITY CAFE

Punjabi Junction is run by Sikh Sanjog for the community. Our vision is to inspire and empower Sikh and other Minority Ethnic women to advance their own life opportunities, through the building of skills, confidence and social inclusion.