The flavours released by simply dry roasting this mixture of seeds in a frying pan (being careful not to burn them) will add a wonderful warm aroma to meat dishes such as colombo or a sauté of lamb. Widely used in Caribbean cooking. You could also grind them to a powder after roasting and add a little turmeric. The go wonderfully well with cooked potatoes and sausages, rice carotts and creamy vegetable soups.
Ingredients: Cumin, fenugreek and mustard.
Origin: created and blended in our workshop, France.