Cumin

[sister herb]

Cumin, sometimes spelled cummin; Cuminum cyminum), also known as Jeera, is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form. In addition, it is also used as a medicinal plant, serving as a digestant, as well as being used to treat anemia and the common cold.

Cumin has been in use since ancient times. Seeds excavated in India have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilisation cumin was used as spice and as preservative in mummification.

Originally cultivated in Iran and the Mediterranean region. The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient of innumerable kormas, masalas, and soups, and forms the basis of many other spice blends.

Cumin was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin, both of which are used in Persian cuisine.

Today, the plant is mostly grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile and India. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as a rare casual in many territories including Britain. Cumin occurs as a rare casual in the British Isles, mainly in Southern England; but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, only one record has been confirmed since 2000.

Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. In Myanmar, cumin is known as "zi yar" and used as a spice.

Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili. It is also used as an ingredient in some pickles and pastries.

Medicinal uses

In Sanskrit, Cumin is known as Jira. Jira means “that which helps digestion". In Ayurvedic system of medicine, dried Cumin seeds are used for medicinal purposes. The dried cumin seeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), vati(tablet/pills), and processed with ghee (a semi-fluid clarified butter). It is used internally and sometimes for external application also. It is known for its actions like enhancing appetite, taste perception, digestion, vision, strength, and lactation. It is used to treat diseases like fever, loss of appetite, diarrhea, vomiting, abdominal distension, edema and puerperal disorders.

A popular drink in southern India such as Kerala and Tamil Nadu is called jira water, made by boiling cumin seeds in water. It is believed that cumin is beneficial for heart disease, swellings, tastelessness, vomiting, poor digestion and chronic fever.

Cumin has many pharmacological effects such as anti-diabetic, immunologic, anti-epileptic, anti-tumour and antimicrobial activities. A study by researchers at Mysore University in India reports the potential anti-diabetic properties of cumin.

According to the authors, cumin seeds and warm jeera water is believed to improve saliva secretion, provide relief in digestive disorders.

Cumin is sometimes confused with caraway (Carum carvi), another umbelliferous spice. Cumin, though, is hotter to the taste, lighter in colour, and larger. Many European languages do not distinguish clearly between the two. Many Slavic and Uralic languages refer to cumin as "Roman caraway". Examples include Czech: kmín – caraway, římský kmín -cumin; Polish: kminek – caraway, kmin rzymski – cumin; Hungarian: kömény – caraway, római kömény – cumin. Finnish: kumina – caraway, roomankumina – cumin, although sometimes also called juustokumina, cheese caraway. In Norwegian, caraway is called both karve and kummin/kømming while cumin is spisskummen, from the word spise, to eat. Similarly in Swedish and Danish, caraway is kummin/kommen, while cumin is spiskummin/spidskommen. In German, Kümmel stands for caraway and Kreuzkümmel denotes cumin. In Icelandic, caraway is kúmen, while cumin is kúmín. In Romanian, chimen is caraway, while chimion is cumin.

The distantly related Bunium persicum and the unrelated Nigella sativa are both sometimes called black cumin.

 

[sister herb]

Feta Cheese and Cumin Crackers

1 tablespoon cumin seeds, roasted and ground
1 cup all-purpose or spelt flour
1 cup whole wheat flour
1/2 teaspoon baking soda
5 tablespoons olive oil
1 teaspoon sea salt
1 cup Feta cheese, crumbled
3/4 cup milk

Tossing or stirring frequently, toast the cumin seeds in a dry skillet or small saucepan over medium-low heat for 5 minutes or until the seeds have darkened a few shades and are fragrant. Remove from heat and grind to a fine powder in a spice mill or coffee grinder.

Preheat an oven to 350 F/175 C and line a baking sheet with parchment paper.

In a large bowl, combine the cumin, flours, baking soda, salt, olive oil and Feta. Rub together with your fingers to combine until the mixture resembles coarse crumbs.

Make a well in the center of the mixture and pour in the milk. Stir until just combined, being careful not to overmix.

Wrap the dough in plastic wrap and chill for 45 minutes to 1 hour.

Divide the dough in half. On a well floured board, roll the dough out until it is about 1/4 inch thick. Cut into roughly 2 1/2 inch rounds and transfer to the prepared baking sheet. Roll out the extra dough and repeat.

Prick the rounds with a fork and bake for 25 minutes or until the crackers are browned on the top. Remove from heat and cool on a wire rack.

Makes about 20 crackers.

Source: http://foodandspice.blogspot.fi/2009/02/feta-cheese-and-cumin-crackers.html

 

[sister herb]

Grilled Spicy Cumin Lamb Skewers

3 tablespoons cumin
1/4 cup canola or vegetable oil
2 tablespoons soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless lamb shoulder or leg, cut into 1/2-inch cubes, trimmed of excess fat and gristle
Wooden skewers, soaked in water for at least 30 minutes prior to use

Place cumin seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer 1 1/2 tablespoons of the toasted cumin seeds to a spice grinder and grind into a fine powder.

Transfer ground cumin to a small bowl and whisk in remaining cumin seeds, oil, soy sauce, garlic, and crushed red pepper. Season with salt and pepper to taste.

Place lamb in a large resealable plastic bag. Pour in marinade, seal, and toss to thoroughly coat lamb. Place in refrigerator and marinate for 2 hours to overnight.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until browned on all sides, 3-4 minutes per side. Remove to a platter, let rest for 5 minutes, then serve immediately.

Source: http://www.seriouseats.com/recipes/2013/07/spicy-lamb-skewers-cumin-recipe.html

Note: You can also cook skewers in a frying pan, if you haven´t grill.

 

[zaman-gm]

Grilled Spicy Cumin Lamb Skewers

3 tablespoons cumin
1/4 cup canola or vegetable oil
2 tablespoons soy sauce
2 teaspoons freshly minced garlic (about 2 medium cloves)
1 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless lamb shoulder or leg, cut into 1/2-inch cubes, trimmed of excess fat and gristle
Wooden skewers, soaked in water for at least 30 minutes prior to use

Place cumin seeds in a cast iron skillet over medium heat and toast until fragrant, about 2 minutes. Transfer 1 1/2 tablespoons of the toasted cumin seeds to a spice grinder and grind into a fine powder.

Transfer ground cumin to a small bowl and whisk in remaining cumin seeds, oil, soy sauce, garlic, and crushed red pepper. Season with salt and pepper to taste.

Place lamb in a large resealable plastic bag. Pour in marinade, seal, and toss to thoroughly coat lamb. Place in refrigerator and marinate for 2 hours to overnight.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until browned on all sides, 3-4 minutes per side. Remove to a platter, let rest for 5 minutes, then serve immediately.

Source: http://www.seriouseats.com/recipes/2013/07/spicy-lamb-skewers-cumin-recipe.html

Note: You can also cook skewers in a frying pan, if you haven´t grill.

My favorite. Thanks for the sharing.

 

[sister herb]

My favorite. Thanks for the sharing.

I see. A boy food.

 

[zaman-gm]

Ok" now I looking for experiencing myself with real one.

 

[Cariad]

Feta Cheese and Cumin Crackers

1 tablespoon cumin seeds, roasted and ground
1 cup all-purpose or spelt flour
1 cup whole wheat flour
1/2 teaspoon baking soda
5 tablespoons olive oil
1 teaspoon sea salt
1 cup Feta cheese, crumbled
3/4 cup milk

Tossing or stirring frequently, toast the cumin seeds in a dry skillet or small saucepan over medium-low heat for 5 minutes or until the seeds have darkened a few shades and are fragrant. Remove from heat and grind to a fine powder in a spice mill or coffee grinder.

Preheat an oven to 350 F/175 C and line a baking sheet with parchment paper.

In a large bowl, combine the cumin, flours, baking soda, salt, olive oil and Feta. Rub together with your fingers to combine until the mixture resembles coarse crumbs.

Make a well in the center of the mixture and pour in the milk. Stir until just combined, being careful not to overmix.

Wrap the dough in plastic wrap and chill for 45 minutes to 1 hour.

Divide the dough in half. On a well floured board, roll the dough out until it is about 1/4 inch thick. Cut into roughly 2 1/2 inch rounds and transfer to the prepared baking sheet. Roll out the extra dough and repeat.

Prick the rounds with a fork and bake for 25 minutes or until the crackers are browned on the top. Remove from heat and cool on a wire rack.

Makes about 20 crackers.

Source: http://foodandspice.blogspot.fi/2009/02/feta-cheese-and-cumin-crackers.html

I may try these to eat with cheese, a change from water biscuits.