Cumin seeds- Jeera - Cuminum Cyminum
Cumin seeds, Cuminum cyminum, are a popular spice and belongs to the umbel family. These are the seeds of an annual Asian plant. They originated in the Egyptian Nile Valley and are today cultivated in the eastern Mediterranean.
Cumin is an elongated brown seed that has a slightly notched surface. It is an essential spice in North African, Greek, and Turkish cuisine. It is also utilized widely in the Middle East. Cumin has an appealing effect and is therefore often used for starters. It also supports the digestion of flatulent and fat foods.
The Aroma
Cumin has a spicy-sweet smell with a whole, lightly bitter, and spicy taste. Due to its persistent sharpness, use it sparingly. It is an intense spice that many people love right away, but others need to get used to it. As a fan, you can roast them slowly in a fat-free pan and thus intensify even their flavor.
Culinary use
Jeera is popular in numerous world regions and is, therefore, an integral part of different cookeries. For example, in Germany, we use it to make sauerkraut, whereas, in Holland, they flavor cheese, such as Gouda. In Spain, they often combine it with other spices such as saffron, cinnamon, or anise. A favorite appetizer in Spain, the Pinchitos Morunos (Moorish kebabs), are seasoned with jeera.
Turkish cuisine uses this spice to flavor, Kimyon, kofte, or red lentil soup.
Jeera for vegetarian dishes
Cumin flavors delicious vegetarian dishes. It perfumes rice, potatoes, and pasta. Use it to make vegetable couscous or chickpea dip hummus.
Other dishes include the Mexican chili con carne, Merguez sausages, pieces of bread, chutneys, aubergines, cabbage, pumpkin, lamb, potatoes, beans, chicken, rice, lentils, and meat stews. As you can see, cumin is versatile.
Spice mixtures with cumin
Because of its unique warm aroma, it is part of many spice blends. At Orlandosidee®, you find the following spice mixtures with jeera: African Rub, Baharat, Berbere, Carioca spice blend, Colorado spice mix, Curry Goa for a spice mill, Indian Graram Masala, Harissa, Lamb Tajine, Massala Sweet, Tandoori Massala, Vadouvan, and Churrasco Mexican Rub.
Spices that go with the cumin
There are many spices to pair with it. However, in contrast to caraway, jeera is not as dominant, and therefore also pleasant with other spices combined.
Coriander, oregano, hot paprika powder, mustard powder, garlic, turmeric, ginger, chili, fennel, nutmeg, curry leaves, thyme, pepper, cinnamon powder Ceylon, ajwain, fenugreek, cardamom
