It has a pungent, burning, spicy taste and slightly sweet smell, which persists long. Improves absorption of nutrients and prevents flatulence and different presentations indigestion. First of all it is used for fatty meat, roast pork at the first-place. But it also goes well with cabbage, peas and beans. You can combine it with onions, garlic and pepper, while the softer qualities of spices can completely obscure.
CUMINC: A glass of sugar, 2 tablespoons cumin, 0.5 liters of spirits.
Boil sugar with two cups of water. Pour cumin seeds on the boiling syrup. Let stand, covered, for 24 hours. Strain and pour alcohol to the brew. Pour into bottles. After two days the liquor can be served, preferably as an aperitif.
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