Kalamata's Kitchen Collection + Cookbook
Turmeric - Cumin Seed - Brown Mustard Seed
“This picture book sweetly portrays one child finding comfort in her heritage.” –Publishers Weekly
A longtime staple as a fabric dye and ingredient in Ayurvedic cooking and medicine (since 500 BC!), turmeric is currently enjoying a huge resurgence in popularity due to its anti-inflammatory and digestive qualities.
Earthy and peppery, cumin is a key player in many common, highly spiced dishes like shakshuka, dal, and even doner kebab. The small, flat, pale brown seeds are tiny but mighty, and adding just a few whole ones will offer an aggressive zing to a dish, as well as a light crunch.
Transported to France in medieval times by the Romans, brown mustard seed was often grown alongside wine grapes. Turned into a paste, it became a popular accompaniment to the sausages and potatoes served in the region.