Cumin is an elongated brown seed that has a slightly notched surface. It is an essential spice in the 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.
Cumin has a strong, spicy-sweet smell with a whole, lightly bitter and pungent 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 its flavor.
Jeera is popular in numerous regions of the world and is, therefore, an integral part of different cookeries. In Germany, we use it to make sauerkraut, whereas, in Holland, they flavor cheese, such as Gouda with it. 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.
The Turkish cuisine flavors, Kimyon, kofte, or red lentil soup with it.
Jeera for vegetarian dishes
Cumin flavors delicious vegetarian dishes. It perfumes rice, potatoes, and pasta. Use it to make vegetable couscous or the 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, Colorado, Curry Goa, Garam Masala, Harissa, Lamb Tajine, Massala Sweet, Tandoori Massala, Vadouvan, and Churrasco.
Spices that go with the cumin
There are many spices to pair with it. In contrast to caraway, jeera is not as dominant, and therefore also pleasant with other spices combined.
Coriander, oregano, paprika, mustard, garlic, turmeric, ginger, chili, fennel, nutmeg, mace (curry) curry leaves, thyme, pepper, cinnamon, ajwain, fenugreek, cardamom