Cumin was most certainly the jewel of the Nile long before Michael Douglas and Kathleen Turner came along! On its own, I think cumin smells a little like dirty feet and tastes like slightly peppery chalk. But, mix it with the right combination of spices and food and it brings a magical element to a variety of dishes.
Cumin is native to the Nile region of Egypt , but due to the expansion of trade and exploration throughout the world, it migrated to other warm regions such as the Mediterranean, India , the Middle East, China and Latin America . Cumin seeds are easily mistaken for caraway, but are discernible by their longitudinal ridges. Like most of the Earth’s herbal gifts, cumin dates back thousands of years. Cumin seeds were actually discovered in the Old Kingdom Pyramids of ancient Egypt Greece and Rome
Medicinally, cumin is an excellent natural remedy that aids in digestion. It has been used to treat indigestion, jaundice, diarrhea, nausea, gas and dyspepsia. Cumin also has anti-inflammatory properties. It is believed that cumin assists the body in the absorption of nutrients and detoxification. Studies are being done to determine the potential anti-carcinogenic properties of cumin. Early testing has revealed that cumin reduced the risk of stomach and liver tumors in animals. Overall, cumin is an excellent tonic and can be taken for the general benefit of good health. To make a cumin tea, simply steep 1 teaspoon of cumin seeds in 8 ounces of boiling water and strain.
In cookery, cumin is a powerful spice that can overpower a dish, so it should be used with great care. It is most often used in highly seasoned dishes, such as in curries and spicy Mexican dishes which can stand up to its potency. It is common in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cooking. Since cumin is most often used in conjunction with other spices, it matches well with everything from chicken to lamb to fish. It is a great additive to stews and soups. In my opinion, it gives a somewhat smoky, earthy flavor to food. I like to add it to canned black beans, chili (white chicken and traditional) and taco seasoning. I have also made my own cumin-inspired spice blend as follows:
Chili-Cumin Rub (Salt-Free)
1 T. chili powder
1 t. cumin
1 t. ground coriander
1 t. brown sugar
1/8 t. cayenne pepper
I recommend trying it on pork chops, pork tenderloin or brisket, but feel free to do whatever you want with it. You can even mix it with sour cream and use it as a dip for tortillas!
Here are two other recipes that feature cumin, which I think are very interesting and just happen to be vegetarian as well:
If you like Indian:
If you like veggie burgers:
Cumin can be purchased in whole seed form or ground. For the freshest option, you can make your own ground cumin by lighting toasting the seeds in a dry skillet over low heat to bring out the aroma and then grinding the seeds with a mortar and pestle or spice grinder. In any case, it should be kept in an airtight container in a cool, dark, dry place. Whole cumin will maintain its freshness for one year and ground cumin is good for about 6 months.
If you don’t have cumin in your spice cabinet, RUN to your local grocery store or specialty store and pick up an ounce or two. Experiment with it, but go easy on it until you get a feel for it. As the good Chef Emeril taught us, you can always add more, but you can’t take it away once it’s in the dish! If you are already a fan of cumin (like me), then I encourage you to share the food love with others. Cumin is an important ingredient internationally and I would love to see it come to the forefront of American cuisine as well.
