EP Cumin

This cumin is heads above any I've had. I toasted it in a dry cast iron skillet then ground it with mortar and pestle, and by then the fragrance is making me swoon. It has a much richer flavor than what I have had previously, and that is magnified when it has a chance to develop in a recipe. Because it is so full flavored, you need a bit less, but so good you will want to use more! I put a large pinch in vinaigrette, a secret ingredient that surprises and is a wonderful addition. Also great to toast with mixed nuts for cocktails.