| Blackcumin seeds |
|
Cultivation
Cumin is a small annual herbaceous plant of the parsley family, growing to a height of about 25 cm/10 in. It is a native of Eastern Mediterranean countries and upper Egypt, but is now cultivated in Morocco, Iran, Turkey, India, China and the Americas. Cumin flourishes best in sunny climes with some rainfall. The small white or pink flowers grow on small compound umbels, like many of the plants in the Umbelliferae family.
Harvesting takes place about 4 months after planting. The small, boat-shaped seed has nine ridges, and it is brown-yellow in colour. Cumin seeds are sometimes confused with caraway, but the cumin seeds are lighter in colour. There is a type of black cumin which grows in Iran. The seeds are smaller and they have a sweeter aroma. Black curmin is occasionally confused with nigella, which is sometimes called black caraway in Indian cooking.
Aroma and flavour
Cumin has a strong, spicy, sweet aroma with a slightly bitter and pungent taste. The pungency and bitterness are particularly noticeable in the ground spice; however, as it is frequently used with coriander, the bitterness is counteracted. Dry-frying before grinding brings out a toasted, nutty flavour, making the spice less harsh. Buy the seeds and grind them as flavour. Black cumin seeds have a slightly flavour thaıı the white seeds.
Culinary use
On account of its strong flavour, ground cumin is most popular in cuisines which are generaliy highly spiced; for example in Indian, Middle Eastern, North African and Mexican cooking. Cumin is an essential ingredient in most Indian curry powders and garam masala. It is added to soups and stews, especially Moroccan lamb dishes and Mexican meat dishes. Cumin seed contributes a lighter flavour, without the distinctive bitterness, and it is valued in Indian vegetable, rice and dhal recipes. Black cumin is particulariy associated with Indian rice preparations. Cumin features widely in German cookery, in classics like saurr-kraut, pickles, sausages and Munster cheese. It is also used in Dutch cheese, based on an old medieval recipe. |
|
