I like this spice especially like to combine in dishes, fruits such as apricots, peaches, figs or dates to meat. Even in the so-called "Biryanis" (Indian rice dishes) one can use it very well.
If you like, is something else added sharpness, but I like it for more milder dishes.
A tip: Short oil in heat before adding the remaining ingredients. Although one must be careful something because it burns quickly, but the flavors are so particularly well released.
Whether you would have the name so choose may be an open question, but it's a finely balanced collection that I can thoroughly recommend.
