Ingredient: Cumin (Cummin)
Category: Herbs, Spices & Seasoning
Season: All
Cumin (Cuminum cyminum) (sometimes spelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India.
The fruit is a laterall fusiform or ovoid achene 4-5 mm long, containing a single seed.
Cumin seeds are similar to fennel seeds in appearance, but are smaller and darker in colour.
Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine.
Cumin's distinctive flavour and strong, warm aroma is due to it's essential oil content.
Today, cumin is identified with Indian, Mexican and Cuban cuisine.
It is used as an ingredient of curry powder.
Cumin can be found in some Dutch cheeses like Leyden cheese.
In France it is used in some traditional breads from France.
It is also wide-spread used by traditional culinary in Brazil.
Cumin can be used to season many dishes, as it draws out their natural sweetness.
It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, Indian, Cuban and Mexican-style foods.
It can also be added to salsa to give it extra flavour.
Cumin has also been used on meat in addition to other common seasonings.
The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent.
Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.
Uses
The flavour of cumin plays a major role in Cuban, Mexican, Thai, Vietnamese, Turkish, Afgan and Indian cuisines.
Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin seeds are often ground up before being added to dishes.
Cumin seeds are also often "toasted" by being heated in an un-greased frying pan to help release their essential oils.
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