Cumin, cumin, cumin! by Rachael Afra

Cumin, cumin, cumin! by Rachael Afra

Is it Cue or Que? Try having two cultures tell you different pronunciations all the time. That's ok; no judgments here. You can say it how you see it. With patience, understanding, and love, I present Cumin!  

 

What dishes use Cumin

Cumin's toasty flavor complements long-drawn-out stews. Often confused with Carraway, Cumin goes excellent with lamb and sausage and spices up any vegetable dish. Add it to dried chili flakes to temp your senses in flavorful winter chilis and bring some zing to your life! Many international cuisines, foreign cheeses, and baked goods feature Cumin.

 

What is Cumin's history? 

Cumin is native to western Asia, with India being its largest producer, followed by Syria, Turkey, UAE, and Iran. Throughout culinary history, chefs have used Cumin worldwide. However, there's documentation that Egyptians included it first as part of their mummification process. It begins as a seed, then dried and ground. 

 

How much Cumin is needed? 

You only need a dash of Cumin in dishes. Bitter in larger amounts, its neighboring ingredients in the pot will help balance it. Over time, its full-flavored smell will stand out in your BBQ rubs, seasoned vegetables, heavier winter dishes, and lighter summery plates.  

 

Stay tuned until next time!  

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