Cumin that most exciting of spices is once again a favourite in Britain.
Well known in the middle ages, cumin has slowly crept back into our spice cupboard and kitchens due to our newfound familiarity with both Asian and Middle Eastern Cuisine.
What is cumin?
- It is the seed of Cuminum Cyminum
- This annual herb is of the parsley family Umbelliferai
- Origin is believed to be the Mediterranean
- Cumin was already well known in Greek times
How is it used today?
1. In Picking mixtures
2. In Cheeses in Holland and Switzerland
3. In many Indian dishes such as Aloo jeera (potatoes cooked with cumin)
4. In compound Indian spice mixes such as Garam Masala
5. In many Mexican dishes—the Spaniards brought it to the New World
My favourites as used in Mimosa:
1. Make a Greek Salad and add roasted ground cumin to the vinaigrette
2. Sprinkle roasted ground cumin on Halloumi cheese and grill on the BBQ
3. Add to freshly made Chile Con Carne
4. Add to thinned plain yoghurt with a touch of salt and coriander to make Indian Lassi
5. A touch added to fruit salad is rather exotic but not for all!
How to roast and grind cumin
1. Buy good long grain cumin—avoid packs with a lot of broken pieces as this indicated a lower grade.
2. Place cumin in a non stick pan and slowly roast. As the pan heats the cumin will start to release volatile oils – this is where the great smell comes from.
3. Toss or stir the pan continuously once you smell the cumin aromas.
4. Be very careful not to burn.
5. After around 5 mins move the roasted cumin to a mortar and pestle and grind – alternatively you can use a small electric spice grinder.
6. Store in an airtight container in the fridge or freezer.
Watch out for our upcoming spice reviews
- Dill
- Caraway
- Chilli—this will cover 6 of our favourites
- Rosemary
- Marjoram
- Black cardamom
- Green cardamom
- Turmeric
- Onion seed also known as Nigella
- Coriander—seeds and powder
- Curry leaves
Written by Jan Peacock on behalf of Mimosa Foods London
