Cumin, Spice
Cumin is the dried seed of Cuminum cyminum, an herb in the parsley family Apiaceae, native to Levant and Upper Egypt. It is grown is most hot countries, especially in India, Africa, China and the Americas. Cumin is an ovoid achene, 4-5 mm long, with a single seed. Cumin seeds resemble caraway seeds, yellow-brown in color and longituinally ridged. Cumin is a spice with a distinctive aroma, and is used to add flavor and complement the taste of highly spiced dishes. Cumin is popular in Middle Eastern, North African, Indian, Central American, Mexican, portugese, Spanish and western Chinese cuisines. Cumin has a sharp, and bittersweet taste, makes a good addition to chili and enchilades, and a flavorful seasoning to ground meats, stews and grills, especially lamb, and chicken dishes. Cumin is rich in iron, and can be used ground or whole seeds. It is hotter, lighter in color, and larger than caraway (Carum carvi). The presence of essential oil cuminaldehyde give cumin its distinctive flavor and strong, warm aroma. Cumin is a spice with medicinal properties that helps in treating digestive disorder, such as flatulence, indigestion, diarrhea, nausea, morning sickness, and atonic dyspepsia.  Cumin Author: Miansari66 (public domain) | ||
|
