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General Description
Cumin is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly eliptical and deeply furrowed.
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| Geographical Sources |
Iran and India
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| Traditional Ethnic Uses |
Cumin is frequently used in Mexican dishes
such as chili con carne and hot tamales.
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| Taste and Aroma Description |
Cumin has a distinctive, slightly bitter
yet warm flavor.
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| History/Region of Origin | An ancient spice, Cumin is native to the
shores of the Mediterranean Sea and Egypt. Currently it is grown in many
places, as it is rather easy to grow and adapts well to many climates. Cumin
is one of the ancient spices, a favorite of the Romans and it is mentioned
in the Old Testament. During medieval times, it was favored in Europe and
Britain, but it seems to have gradually lost favor in those places. The
increasing popularity of Mexican influenced foods is boosting the sale of
Cumin.
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| Storage Tips | Store in cool, dark, dry places.
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| A Few Ideas to Get You Started |
For a change of pace, try ground Cumin added
to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork.
Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces.
Stir toasted Cumin into corn muffin batter to create an easy south-of-the-border
accent. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables
or potatoes. Ground Cumin is stronger than whole seeds. The Cumin flavor
is accentuated by toasting.
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