I have heard many times at home "taller than a pine, dumber than a cumin" and "I don't give a damn"The truth is that I never understood several things regarding these phrases, the first is what they could have in my house against the highlands, and the second because the cumin is" silly "or" insignificant ".
But the matter will be fine, if the sentences help me to talk about this spice, from the seed of the plant of the same name, native to the Mediterranean coasts.
With an intense flavor, slightly bitter and with a strong and sweet smell, it is very common today to find it in Arab and Mediterranean cuisine in general, perfectly seasoning salads, legumes, fish or meats. It is also an essential part of curry and ras-el hanount. In Spanish cuisine it is widely used in the southwest of the peninsula, being used for seasoning in sausages, in the cold meats of the Sierra de Cádiz or in mojos from the Canary Islands for example.
Already in the times of the pharaohs, the Egyptians and the Romans used it as a condiment replacing pepper and as a medicine. The Hebrews used it as currency to pay tithes. And in the Middle Ages it was used as a seasoning for poultry.
Regarding its medicinal properties, today it is known that its essential oil has an active compound considered a fantastic stomach tonic, with carminative properties, which facilitates digestion.
Photo | Flickr - Fotoosvanrobin
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