Cumin

Common Name

Cumin has 5,000 year history as a culinary and medicinal spice. Cumin is mentioned in the Bible and the spice was found in Ancient Egyptian pyramids. Used by both Ancient Romans and Greeks alike, it was kept on the dinner table in its own container during meals and did double time as a skin treatment.

Spanish explorers brought cumin to the New World in the 16th century. Throughout Europe, ancient superstition suggested that cumin would keep lovers loyal.  In India, cumin seeds are known as Jeera.

Cumin is the dried seed of cuminum cyminum, a member of the parsley family. This small plant produces tiny, slightly hairy seeds that have a strong, warm flavor with sweet and spicy notes.

Mildly bitter, cumin has a unique taste that is extremely popular in Morocco, as well as Indian, North African, Middle Eastern and Mexican cuisines. Cumin is almost always an ingredient in curry and chili powders and it adds a touch of sweetness to most dishes.

Purported Medicinal Qualities*

Cumin has been revered for its medicinal properties for thousands of years. Ancient Romans were well aware of cumin's beneficial effects on digestion and Pliny himself recommended that citizens consume it daily. Today, amateur cooks and foodies alike benefit from the healthful benefits of cumin.

Historically, cumin has been used to:

• Aid digestion
• Relieve joint and muscle pain
• As a mild laxative
• Relieve nausea
• As a stimulant
• As a source of anti-bacterial volatile oil

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Cumin's flavour is enhanced by lightly roasting it in a frying pan and it goes extremely well with spicy dishes. Ground cumin is much stronger than the whole seed and can easily dominate a dish, so add sparingly. Cumin is staple ingredient in many Mexican dishes as it goes well with both meat and vegetables and the lime and lemon flavors found in Mexican and Latin cuisine.  Food for thought:

• To intensify flavour, dry-roast cumin seeds before crushing or grinding.
• Fry cumin seeds and garlic together in oil to create a beautifully flavored oil
• Add freshly ground cumin to ground beef and enjoy in tacos or burritos
• Add ground cumin to potatoes, rice or couscous
• Add ground cumin to meat and vegetable stews
• Add ground cumin to lentil salad or pilaf
• Sprinkle ground cumin over bean salad

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