Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.
Uses
The flavour of cumin plays a major role in the Latin American, especially in the Northern Mexican, Cuban but also in Thai, Vietnamese, Turkish, Moroccan, Afghan, Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin seeds are often ground up before being added to dishes.
Cumin seeds are also often toasted by being heated in an ungreased frying pan to help release their essential oils.
Origins
Historically, Iran has been the principal supplier of cumin, but currently the major sources are India, Sri Lanka, Syria, Pakistan, and Turkey.
Folklore
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. Cumin is also said to help in treatment of the common cold, when added to hot milk and consumed.
Cumin tea is also believed to help induce labor in a woman who has gone post-dates with her pregnancy.
In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.
History
Cumin Seeds
Cumin has been in use since ancient times. Seeds, excavated at the Syrian site Tell ed-Der, have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.
Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). It was also known in ancient Greece and Rome. The Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin fell out of favour in Europe except in Spain and Malta during the Middle Ages. It was introduced to the Americas by Spanish colonists.
Since returned to favour in parts of Europe, today it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, and Chile.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.
Uses
The flavour of cumin plays a major role in the Latin American, especially in the Northern Mexican, Cuban but also in Thai, Vietnamese, Turkish, Moroccan, Afghan, Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin seeds are often ground up before being added to dishes.
Cumin seeds are also often toasted by being heated in an ungreased frying pan to help release their essential oils.
Origins
Historically, Iran has been the principal supplier of cumin, but currently the major sources are India, Sri Lanka, Syria, Pakistan, and Turkey.
Folklore
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. Cumin is also said to help in treatment of the common cold, when added to hot milk and consumed.
Cumin tea is also believed to help induce labor in a woman who has gone post-dates with her pregnancy.
In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.
History
Cumin Seeds
Cumin has been in use since ancient times. Seeds, excavated at the Syrian site Tell ed-Der, have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.
Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). It was also known in ancient Greece and Rome. The Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin fell out of favour in Europe except in Spain and Malta during the Middle Ages. It was introduced to the Americas by Spanish colonists.
Since returned to favour in parts of Europe, today it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, and Chile.
没有评论:
发表评论