The Chef: Chris Teixeira (West Town Bakery and Homestead)The Challenger: Joseph Rose (Lockwood)The Ingredient: Black cumin
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According to Wikipedia, Bunium persicum, which is related to regular cumin, is the true black cumin. Nigella sativa, however, is more common—especially in black cumin seed oil, which is sold as a health supplement (it’s an antioxidant and anti-inflammatory, and is rumored to cure pancreatic cancer). That’s what Chris Teixeira, pastry chef at West Town Bakery and Homestead, used when challenged by Joseph Rose (Lockwood) with black cumin.
Nigella sativa tastes nothing like regular cumin, Teixeira said (nor is it related botanically). Instead of smoky notes, it has earthy, chocolatey, coffee notes, and it’s very bitter when untoasted; toasting mellows the flavor, but doesn’t eliminate the bitterness.
Who’s next:
Punch out pumpkin discs and place in cryovac bag. Add maple syrup, salt, pepper, and cumin. Cryovac and place in oven at 170 degrees for about 25-30 minutes or until tender but not mushy.
Other ingredients
Pumpkin seed oil Aged goat cheese Edible flowers
