Thank you for introducing me to "charnuska," which sounds like a spice I need to explore.
You're welcome! Highly recommended and also delicious. You may recognize it by taste if not by name; it's used in a lot of Indian and Middle Eastern cooking. Its English names appear to be "black cumin," "black caraway," and "black onion seed" despite the fact that it tastes like none of these things. I'd say it tastes warmly smoky. It sometimes turns up as a topper on breads.
There is always curry in my life: Indian cuisines are havens for the gluten intolerant.
That makes a lot of sense. I just really like them.
When I need to really wake up of a morning, I stir ~1/2 tsp of my (store bought) Garam Masala into my Greek yogurt.
Re: More education!
You're welcome! Highly recommended and also delicious. You may recognize it by taste if not by name; it's used in a lot of Indian and Middle Eastern cooking. Its English names appear to be "black cumin," "black caraway," and "black onion seed" despite the fact that it tastes like none of these things. I'd say it tastes warmly smoky. It sometimes turns up as a topper on breads.
There is always curry in my life: Indian cuisines are havens for the gluten intolerant.
That makes a lot of sense. I just really like them.
When I need to really wake up of a morning, I stir ~1/2 tsp of my (store bought) Garam Masala into my Greek yogurt.
Mmmm.