I want to share one original phalafel recipe - with the addition of peas. It acquires the very bright pea taste, so all lovers will surely appeal. Otherwise, the cooking process is almost no different from the classic one. Then I will tell you more!
Caraway seeds are used in fresh and dry form, and even fragrant piquant oil is made of them. Even in the days of the pharaohs, it was one of the most famous spices. Of the several dozen varieties, ordinary and black caraway are most often used. The ordinary is also called Kimin and Anise, and the black is called Indian cable and Kalinji. Dishes with carawayesses are especially common in Indian, Mediterranean, Chinese and Mexican cuisines.
The seeds have a bitter spicy taste with a persistent aroma. Black seeds are slightly sweeter, resemble a mixture of pepper with nutmeg. Caraway seeds are added to baking, bakery products, cheeses. It is good with meat and fish, and also in sauces and salad gas stations. To open the aroma even brighter, before preparing the dish, caraway seeds must be slightly calcined in a pan!
