Seed blend to roast

How to Use Toasted Seed Mix

This delicate spice blend will elevate a simple soup, a tomato carpaccio, marinated meat, or crispy vegetables. Its toasted and sweet flavors, along with its bold aromas, will enhance salads, grilled meats, and fish skewers. It can also be ground in a mortar for Caribbean recipes: chicken skewers, Caribbean lamb stir-fry, pork colombo with eggplants, marinated shrimp skewers...

Recipe Ideas for Using Toasted Seed Mix

• Herb Yogurt: Mix the toasted seed blend into plain yogurt with fresh herbs for a flavorful sauce or dip;
• Sautéed Tofu: Coat tofu cubes in the toasted seed mix before sautéing for a crispy texture and spicy flavor;
• Spiced Pilaf Rice: Add the toasted seed mix to your pilaf rice during cooking for a rich and complex flavor;
• Seed-Crusted Fish: Coat fish fillets with a mixture of toasted seeds, salt, and lemon before baking or pan-frying;
• Grilled Vegetables: Mix the toasted seed blend with olive oil, salt, and pepper, then coat vegetables like zucchini, peppers, and eggplants before grilling;
• Roast Chicken with Toasted Seeds: Sprinkle the toasted seed blend over a whole chicken before roasting to add a fragrant and crispy crust.

The Rich Aromas of Toasted Seeds

Terre Exotique’s toasted seed blend is a flavorful mixture that enriches dishes with roasted and caramelized notes. Composed of cumin, fenugreek, and mustard, this blend releases deep aromas of hazelnut and caramel when toasted. Perfect for enhancing soups, salads, and marinades, it is particularly well-suited to bring out the flavors of grilled meats and vegetables.

The Botanical Origins of Cumin and Fenugreek

Cumin (Cuminum cyminum) and fenugreek (Trigonella foenum-graecum) are herbaceous plants grown for their aromatic seeds. Cumin, native to the Mediterranean and Western Asia, is valued for its warm, earthy aroma, commonly used in Indian, Mexican, and Middle Eastern cuisines. Fenugreek, also native to the Mediterranean and Western Asia, produces seeds with a sweet and bitter taste, used in curries, flatbreads, and meat dishes, as well as its leaves, which are used as an aromatic herb.