Cumin
(Cuminum cyminum)
Description
Cumin comes from a plant with long, thin stems that grow to be about 30 cm tall and have lilac or white flowers. Cumin belongs to the parsley family and the name is sometimes also spelled “cummin”.
Origin
Originating in Iran, Syria, India and Turkey, the plant does best in sandy, well-drained soil and in a warm climate. Cumin can often be found along the Mediterranean coast, but also in less warm regions: cumin grows both in warm and cold climates.
Did you know?
The Romans used cumin instead of pepper. They also ate it in ground form on bread and added it to love potions: they believed that eating cumin made for a faithful partner.
In the Middle Ages, it was used in the preparation of couscous and curry in the Middle East, North Africa and India. A popular use for it is in chilli con carne.
The interest in cumin in Europe waned from the 16th century. It is suspected that caraway took its place due to the similar taste. Nowadays it is more frequently used again.
From a medicinal point of view, cumin is used to aid digestion and to stimulate the appetite.
Quality
Cumin should be aromatic and have a light nutty taste. Besides the colour and flavour, the quality can also be judged based on the percentage of essential oils. The higher the concentration of oils, the better the quality. To preserve the aroma, the packaging should be closed firmly and the cumin stored in a cool, dark place.
Uses
In Germany, cumin is used with caraway in the well-known liqueur Kümmel. In the Netherlands, cumin is added to a certain kind of cheese. Greek, Turkish and Indian cuisines also make extensive use of cumin, for instance in Tandoori chicken. In the Middle East, toasted cumin is combined with lamb, or as an ingredient in a side dish such as cucumber with yoghurt.