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Re: spices....
Cumin / Jeera
Cumin is the second most important spice in Indian cuisine (after coriander). Despite first being cultivated in Ancient Egypt, Cumin can now be found being cultivated in most hot regions: examples include India, Palestine and the Eastern Mediterranean countries It was used in medicines here and in Minoan Crete over 4,000 years ago. The Romans used it as we use pepper and Spanish explorers took it to Latin America, where it has since become a very popular spice.
It comes in two varieties: plain and black. Plain cumin seeds are oval, brownish-green in colour and about 5mm long. Although they look like and are commonly mistaken for caraway, cumin seeds are longitudinally ridged and tend to be straighter. Black cumin seeds are darker and smaller than their plain counterparts.
Cumin has a very distinctive, strong and spicy aroma and a rich, earthy and warm taste with slightly bitter and pungent notes. Black cumin has a sweeter smell and a complex, mellow flavour that lies somewhere between cumin and caraway.
In Indian cuisine, cumin is an important ingredient in most curries, pilau rice and certain breads. When mixed with ground coriander, it forms the basis of most curry powders and masalas. Cumin is a spice that can be used whole just as it can be used ground and often a mixture of both forms is required in several recipes. The seeds are also used in snacks and appetisers and when dry roasted, cumin is an essential flavouring in the Gujarati drink lassi.
Cumin is used in large quantities in all Patak's pastes, sauces and ready meals as well as in some pickles.
Did you know? Cumin is said to keep lovers faithful and was often used in love potions. It has been used as a condiment in England since the 13th century and was a taxable import into London from 1419. It has also been used be Ayurvedic practitioners to make a tea, which helps manage type II diabetes mellitus
mi rah keep lovers faithful indeed
Cumin / Jeera
Cumin is the second most important spice in Indian cuisine (after coriander). Despite first being cultivated in Ancient Egypt, Cumin can now be found being cultivated in most hot regions: examples include India, Palestine and the Eastern Mediterranean countries It was used in medicines here and in Minoan Crete over 4,000 years ago. The Romans used it as we use pepper and Spanish explorers took it to Latin America, where it has since become a very popular spice.
It comes in two varieties: plain and black. Plain cumin seeds are oval, brownish-green in colour and about 5mm long. Although they look like and are commonly mistaken for caraway, cumin seeds are longitudinally ridged and tend to be straighter. Black cumin seeds are darker and smaller than their plain counterparts.
Cumin has a very distinctive, strong and spicy aroma and a rich, earthy and warm taste with slightly bitter and pungent notes. Black cumin has a sweeter smell and a complex, mellow flavour that lies somewhere between cumin and caraway.
In Indian cuisine, cumin is an important ingredient in most curries, pilau rice and certain breads. When mixed with ground coriander, it forms the basis of most curry powders and masalas. Cumin is a spice that can be used whole just as it can be used ground and often a mixture of both forms is required in several recipes. The seeds are also used in snacks and appetisers and when dry roasted, cumin is an essential flavouring in the Gujarati drink lassi.
Cumin is used in large quantities in all Patak's pastes, sauces and ready meals as well as in some pickles.
Did you know? Cumin is said to keep lovers faithful and was often used in love potions. It has been used as a condiment in England since the 13th century and was a taxable import into London from 1419. It has also been used be Ayurvedic practitioners to make a tea, which helps manage type II diabetes mellitus
mi rah keep lovers faithful indeed
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