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Cumin seed ready for the grinder on a sunny
winter afternoon. We're makin' chili!
Serving Fresh Cumin
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Cumin history & personality |
Would you care to see my henna tattoo?
Cumin is native to Egypt, and has also been widely cultivated in the Middle East and India, where it became richly involved in the culture. It is also grown in Asia.
Cumin gained popularity as an alternative to black pepper, which was in ancient days more rare and expensive. Today, cumin, pepper, and honey may be mixed together as a seasoning for soups and stews — this particular combination has also been considered an aphrodisiac. |
Cumin lore |
In addition to its popularity as a seasoning, cumin has served as legal tender and a mummification herb for Egyptian pharohs. It has also been used to enhance love and devotion; it was once believed that cumin would prevent a wandering spouse (carried in one's pocket). |
Cumin is healthy! |
Cumin has been used to aid digestion. It's also a good free-radical scavenger and as such, may offer some protection against certain cancers.
Cumin is generally regarded as having warming energy.
Please see your health provider for guidance on your own health program. |
Fresh cumin as food |
The seed of the cumin plant is eaten, making it technically a "spice" versus and "herb." Cumin from the store may be found pre-ground, but you can also find whole seeds, then toast and grind them yourself.
Cumin's characteristic flavor is found in chili and many curries. It lends a pleasing quality to bean dishes, especially those made with black beans or garbanzos. In modern-day Morocco, cumin is used as a table seasoning. It can also be made into tea.
Cumin — Try this: I once made a fall vegetable stew from cubed & steamed butternut squash, black beans, sauteed onion, a small jar of stewed tomatoes, and some barley (rice would work well, too). Season with salt, pepper, and cumin. Give it a try. Delicious! |
Editor's Pick for Cumin |
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References:
United States Department of Agriculture. USDA National Nutrient Database for Standard Reference, Release 21. http://www.ars.usda.gov/nutrientdata accessed December 2008.
Murray, M, Pizzorno J and Pizzorno, L (2005). The Encyclopedia of Healing Foods.
National Geographic Society (2008). Edible: An Illustrated Guide to the World's Food Plants .
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Green Folk Say |
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I don't seem like the stressed-out type to you, do I? Of course not! I'm naturally calm and relaxed. |
That's because I spend most of my spare time drinking tea with my friends at ... Where else? ... The tea room! |
Next: meet Delilah Dill. Oooh, she is such a doll!
Or go back to Veggie Personalities.
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