Family: carrot (apiaceae)
Synonyms: comino, jintan
Forms of use: Cumin is native to the Eastern Mediterranean region and Egypt. Today, it is principally cultivated in North African and Middle Eastern countries, India and Mexico.
Aroma: Cumin taste is pleasant, fresh an d sharply aromatic. Its taste resembles that of caraway very remotely.
Use: Cumin is used particularly in Arab, Far Eastern and Latin American cuisines. It belongs among the spices used in Indonesian rice dishes and is added to many types of Indian chutney, mango chutney, for example. It is also used in Arab and Mexican meat dishes like chili con carne and it can be present in bread and cheese as well as in bitter and herbal liquor. Cumin is essential in spice mixes like garam masala, tandoori and curry.
Buying/storing: Cumin is available in spice stores either whole or ground. If whole seeds are kept in an air-proof closed container in a cool, dry and dark place, they will last more than 1 year. In powder form, cumin loses its aroma and taste quickly.
Properties: This creeping plant grows only 12 inches high and has dark green leaves and white – almost lilac - blossoms, which develop into fruits. Cumin is visually very similar to caraway. However, black cumin is dark coffee brown and is a spice as well as an herb.
Related species: Besides common brown cumin, there is black cumin as well. It is called Cashmere cumin and is used mainly in Iran, Pakistan, and in northern India, where it grows wild. Its seed are black and smaller than those of regular cumin.
Mythology; The Egyptians put cumin in the pyramids where they buried their pharaohs. Cumin was probably regarded as a medicine at the time. The Romans used it instead of pepper and ground it into a paste to use as a spread on bread. It was grown in cloister gardens under the reign of Charlemagne. In modern times, cumin oil is used in heavy, oriental perfumes.
Medicinal use: Eating cumin has very positive effects on digestion. It releases convulsions and brings relief in the abdominal area in cases of colic, diarrhea and dysmenorrhea. When used in greater quantities, it helps to cure the diseases of upper airways. Or chew a few cumin seed for about 2 minutes and spit them out! It stimulates the appetite, cleans blood and has a sedative effect. It was used to treat pulmonary diseases in ancient Egypt.
DID YOU KNOW……………………..
Pliny, a Roman scholar, mentions in his works that a rich Roman, C.Julyus Vinder, won the post of Propretor in Galicia through deception. He was drinking an extract of cumin and went to the Emperor Nero, promising him to appoint him heir of his property if the Emperor complied with his request and granted him the post. Thanks to the cumin, the greedy Emperor was disappointed.
TIPS FOR COOKING:
Cumin is a suitable spice for mixtures because it goes well with other exotic spices. Cumin should be used reasonably because it has very strong taste. To intensify the taste of cumin, roast it in a hot pan without fat.
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