Cumin in the kitchen
Cumin has a strong, spicy and slightly sweet aroma of dry herbs with a slightly woody, bitter and spicy taste. Grilling, cumin will release notes of hazelnut and lose some of its spiciness.
He is widely used in India where he enters the composition of curry, tandoori and garam massala, but also in Burma, Thailand, Indonesia, the Middle East, the Maghreb where he perfumes the soups, tajines and vegetables. lamb meat preparations, as well as in Mexico where it is found in the composition of chili con carne.
In Germany, it is present in sauerkraut, pickles, sausages and munster. We also find cumin in Holland with gouda. Cumin is ideally combined with vegetables, chicken, fish, mutton, bread, cheese, bitter and digestive liqueurs.
Properties
Astringent, stimulating the appetite, digestive, the benefits of caraway are numerous.
He fights bloating. It purifies the blood and in women, it cleans the uterus and is galactogenic.
Expectorant, the cumin also refreshes the breath and it also prevents the troubles of the memory.
History
Already known to Egyptians 5000 years ago, there is also cumin in the Bible that describes the hype of it with a plague.
A precious plant for the Romans who used it to replace pepper, it was the object of many superstitions in the Middle Ages: having on oneself bags of cumin seeds protected from bad luck and witches.
Subsequently, he became a symbol of loyalty. Thus, in Germany, betrothed carry cumin seeds as a pledge of fidelity.
In Russia, the Babushka fairy is particularly fond of cumin and cabbage fritters. The ancient Indian writings also mention the uses of this plant.
Plant
Capable of reaching 30cm high, cumin is enjoyed in sunny places with a touch of moisture. It will be in umbels small white flowers that will then give the seed that we know.
