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Cumin

Cumin is native to the eastern shores of the Mediterranean sea, the “Levant,”
and it has been traced back to more than five thousand years.
Among the Egyptians, cumin was said to have medicinal powers. Today, this spice is widely recognized for its beneficial properties in helping to soothe gastric ailments, and generally stimulating digestion.

The edible portion of the cumin plant is the seed, which is dried. It can be used either whole or ground. Just like any other spice, cumin must be stored away from humidity and light.

Nowadays, cumin is cultivated in North Africa, Iran, China, and the Americas.

With its distinctive flavor and strong, warm aroma,
hot in powder form, but
sweet as whole seeds,
cumin is also often used as an ingredient in a large variety of spice blends.

Flavoring cooking water for green beans,
spicing up lemon and olive oil sauces, or
seasoning Tex-Mex fajitas or Moroccan tagines,
cumin lends itself perfectly to a variety of foods from around the world.
Add cumin to chick peas, tomatoes, yogurt, potatoes, eggplant or carrots, with
a touch of cinnamon, honey, and fennel seeds…

There’s no getting around it,
cumin is a ‘must-have’ culinary staple in anyone’s pantry!

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