December is a joyous month. This year it brought an added blessing with me becoming a proud aunt of a healthy nephew. Recalling my experience of child birth, I can very well imagine my sister being fed Cumin in every possible form by my mother. Yes, the spice ‘Cumin’. You may wonder why and how is there any relation with cumin and my nephew at this tender age.
Cumin seeds contain a relatively large percentage of iron. However, unless one would eat about 15 grams (1/2 oz) per day, cumin is not likely to be a significant dietary source of iron. Since Cumin has other complimentary benefits, it is considered a very good spice for a pregnant woman and a nursing mother. It does relieve flatulence and colic in a newborn baby through breast milk. It reduces nausea during pregnancy and increase lactation during breast feeding. It has been shown to be effective for diarrhea, indigestion, and morning sickness. Used in a poultice, it relieves swelling of the breast. The good thing is, Cumin is used as a spice and incorporated in food which not only enhances the flavor and taste of regular dish but also spins its magic and proves to be the best herbal medicine for a new mother.
Cumin is the dried seed of a flowering plant. It is oblong in shape, longitudinally ridged, and yellow-brown in color. Since it is drought-tolerant, and requires long hot summers to grow, is mostly grown in Mediterranean climates all the way to Eastern India, hence its prevalence is also common in this region.
Cumin has been in use since ancient times. It was known to the Egyptians five millennia ago; the seeds have been found in the Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Many archeological sites have found the evidence related to the use of cumin during The Middle Ages where it was believed 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. Many might consider it to be superstitious but it is clear why people had these ideas. Cumin has that effect on food. It gives a unique smokiness to any dish which makes it delicious. If the lady of the house knows how to cook with cumin, any man that loves food (most men fall in this category) would be insane to leave her. And I suppose chicken love the cumin as a good feed which also takes care of their gastric troubles; hence they don’t have a reason to wander off. Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice still continues in Morocco.
Today, cumin is the second most popular spice in the world after black pepper. It is an important and a very basic spice, the ‘go-to’ spice for most Mediterranean, Indian and Spanish dishes. Often confused with caraway seeds in its looks but cumin being far more powerful in taste is slightly bitter, pungent and has a spicy-sweet aroma.
Cumin was introduced to the Americans by Spanish colonists. Since then it is readily available as a dried seed, or as ground brownish-green powder in the West, although it is not much in use as a traditional European spice. The increasing popularity of certain Mexican dishes has boosted sales for ground cumin. But contrary to popular belief Cumin is not used in Mexican cuisine as much as it is used in Mediterranean and Indian Cuisine. Since Cumin stimulates the appetite, everyone ranging from a mother to professional cook relies heavily on cumin either in form of whole seed, ground or roasted. It enhances the flavor of the food and also keeps it healthy. The wonderful aroma of roasted cumin forms the basis of many a dish. It has been a very essential spice to their food since before any cookbook was ever published.
Cumin matches well with beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs and green vegetables. It draws out the food’s natural sweetness. It helps to add an earthy and warming feeling to the dish making it a staple in certain stews and soups. Certain facts are always helpful such as ground Cumin is stronger than whole seeds; and the flavor of Cumin is accentuated by toasting. For a change of pace, try ground Cumin added to tangy lime or lemon based marinades for chicken, turkey, lamb, and pork. Or, add Cumin to chili, spicy meat stews, barbecue marinades, and sauces. Heat Cumin and garlic in olive oil and drizzle over cooked vegetables or potatoes. Stir toasted Cumin into corn muffin batter to create a smoky accent.
Buying only the whole seeds is sensible rather than buying the ground or toasted form. The whole Cumin stores well and they can be ground at home without any effort. This keeps the taste and flavor fresh. Put 2-3 tbsp of whole cumin seeds into a small heavy pan and place the pan over medium low heat. Alternately, you can use a toaster over too. Dry roast the seeds until it turns a shade darker. Grind these warm seeds in a coffee grinder to form powder. Let it cool and store in a tight lidded jar. Use this cumin powder instead of the store bought one and you’ll find an instant difference in your recipes.
Agreed, the month of December calls for spices like ginger, clove, cardamom and other such festive ingredients, but they have been overly used and forever been associated with the Holiday food. To me, Cumin is the unsung hero which is used everywhere all year round and yet never been honored for it being so basic in our food. I take this opportunity to dedicate my holidays to Cumin. This season I’ll cook and serve my guest the mouthwatering dishes made with cumin as the main spice. So come and learn what I have in store for Cumin.
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