Though cumin has a warm taste it is slightly bitter as well. It is also extremely aromatic and brings out the natural sweetness in many dishes like chili con carne, pork, enchiladas, fish, stews, couscous, chutney, etc. To bring out the flavor in either the ground or seed form, toast the cumin in a dry frying pan for two to three seconds.
The appeal of cumin is international. It is used in many cultures including: Indian, Mexican, Pakistani, North African, Vietnamese, Sri Lankan, Brazilian, Western Chinese, and even Tex Mex cuisine.
Tips and Facts about Cumin
- Use cumin to add fresh flavor to your salad dressing
- Put it the cooking water when you prepare a pot roast or dried beans
- Used as a marinade for beef or lamb
- Used as a pickling ingredient for cabbage or sauerkraut
- One of the main ingredients in curry and the Ethiopian spice mix berbere
- The Greeks put cumin on their table in an individual container much like salt/pepper shakers
- Introduced to the Americas by Spanish and Portugese colonists
- Cumin tea is used in Southern Asia to distinguish between false labor or gas pains
- Stimulates the appetite
- Cumin symbolized greed; therefore, Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus.
Article by Monica Johnson.
