I mean, there were whole cumin seeds everywhere, in enormous quantities. Even in soups, potato mash, macaroni, sauerkraut, draniki and grenki.Are you sure that it's not caraway ?The latter is the spice that you find in many Eastern European dishes.
I remember having caraway bread that comes from Poland and it's also popular in other countries nearby.
I don't even think that bread counts.
I mean, there were whole cumin seeds everywhere, in enormous quantities. Even in soups, potato mash, macaroni, sauerkraut, draniki and grenki.
What about black cumin? Have you ever cooked anything of/with black cumin flour? I might seem crazy, but now, if i make soup, i put tons of black cumin flour into it. The whole huge pot of soup becomes a black substance with quite a specific smell and taste.So it is caraway as it's used in many German (rye bread) and Eastern European cuisine. It is slightly lighter in colour ans has a delicate aniseed taste whilst cumin is more earthy and darker.
The latter is used in North African and Arab cuisine. The do look very similar and unless you're a specialist in spices, who could tell the difference.
I'm also not a big fan of caraway but hate cumin with a vengeance.
It doesn't add so much density as flaxseed flour, so i also add flaxseed flour to it sometimes. I don't know if any sane person would make a scary black "mesivo" of his soup, but i do it willingly and i like it (especially, because it helps my digestion, +it's very satiating). (Plus, they say, it's very beneficial, and blah, blah, blah). I often add cayenne salsa to a plate of this soup (which is mostly made of beans or grains, haha), so i don't feel the strange taste of cumin flour so distinctively. Btw, tonight i'm going to make this kind of black soup (the time has come,- i've run out of any soup a long time ago), but this time it will be a pea soup.
What about black cumin? Have you ever cooked anything of/with black cumin flour? I might seem crazy, but now, if i make soup, i put tons of black cumin flour into it. The whole huge pot of soup becomes a black substance with quite a specific smell and taste.
I cook "mesivo" of forbidden rice too, as it's the only rice cultivar i can tolerate.I have used Nigella seeds (can't remember in which recipe) and they do taste different to cumin. However, I haven't tasted them ground.
I don't mind food having a black colour (Forbidden rice is a favourite of mine) and I think that it pairs well with other vivid colours.
