Cumin

Written by Brittany Russell |

An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content, cumin is the small dried fruit of an annual plant in the parsley family. Superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Today, cumin is a wonderful component in a variety of cooking and medicinal recipes.

Native to the Mediterranean, cumin is hot to the palette, lighter in color, and larger than caraway, a spice it is often confused with. Sold whole or ground, the “seeds” come in three colors: amber, white or black. Amber is most widely available; the black seeds hold such a complex flavor, so distinct it should not be substituted for the other two.

Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Latin cuisines, and is one of the main ingredients in curry powder. The spice has a natural tendency to draw out other ingredients’ natural sweetness. Its flavor marries well with beans, chicken, couscous, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews and even eggs.

The health benefits of cumin for digestive disorders have been well known throughout history. It can help with flatulence, indigestion, diarrhea, nausea, morning sickness and dyspepsia.  When consumed as a tea, cumin can also help relieve symptoms of the common cold due to its antiseptic properties. When ginger is added to the concoction, it can help soothe a sore throat.

Cumin can also be applied topically and is said to be a good salve for boils. The salve is usually made with the black cumin, dissolved and made into a paste with water.

Perhaps you aren’t suffering from a specific ailment, cumin makes a great tonic for the body. It is said to increase the heat in the body thus making metabolism more efficient, and can be a powerful kidney and liver herb, boosting the immune system.

As the weather continues to stay cool, add cumin to your next stew or chili, it adds fantastic flavor and boosts your personal health!

How to store: In an airtight container and place in a dry, cool area, away from light. Flavor and aroma can be retained for up to six months.

Cultivation: Requires a long, hot summer of 3-4 months, with daytime temperatures around 86°F; it is drought tolerant. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Simple tea: One teaspoon of seeds to one cup of water; boil together, then mix with salt and a teaspoon of coriander leaf juice.

Simple Chili:

You will need –

1 lb. lean ground beef, turkey or chuck

1 pound stew meat

32 ounces low-sodium beef broth

3-4 Tbsp. Chili Powder

3-4 Tbsp. ground Cumin

1-2 Tbsp. ground Coriander Seed

1 can dark red kidney beans

1 can light red kidney beans

1 can pinto beans

Brown ground meat and stew meat completely in a large pot. Add all spices

– chili powder, cumin and coriander seed

– and stir well. Add 24 ounces of the broth. Let this simmer over medium heat for no less than four hours, or use a slow cooker for four to six hours. Add all the beans once the meat has had time to absorb the liquid – you may want to add the remaining broth depending on desired thickness. Be sure to taste the chili at this point.

If you want it spicy, add chili powder to taste; if it needs salt, try adding more cumin to taste before reaching for the salt. Allow this to cook through at medium heat for 30 minutes, or on high setting for 30 minutes if using a slow cooker. Serve in warmed sourdough bread bowls topped with cheddar cheese for extra comfort!

References:

1. http://en.wikipedia.org/wiki/Cumin

2. http://www.recipezaar.com/library/getentry.zsp?id=20

3. http://www.indepthinfo.com/cumin/health.shtml