Cumin - ground

SHORT DESCRIPTION

Cumin is used primarily in Arabic, Indian and Mexican cuisine and goes well with soups, vegetables, rice, legumes, stews, beef, marinades and baked goods. Cumin is a component of chili powder, curries and raz el hanout.
In North Africa, cumin is one of the most important spices for tagines and couscous. In Eastern Europe, it is used as a classic bread spice and for some types of sausage and cheese.

USE

Falafel is one of the typical dishes prepared with cumin. The aroma of the spice is considered very intense. In India, there is also a dish that is always prepared with cumin: garam masala. Curry powder is also derived from cumin.

Cumin is also very important in spice blends. This spice is found in higher proportions in blends for chili con carne, for example. Cumin, or caraway, also often appears when coriander is called for in a dish. It has a wide range of uses for frying and cooking.

GOOD TO KNOW

In the regions where it is grown, it is a very important spice and irreplaceable in many dishes and spice mixtures. Examples: curries, masalas, chili con carne, salsas, falafel. In Europe, cumin has gained importance in combination with cheese, albeit only to a very small extent. It can be used as an alternative to caraway in all dishes.

TASTE

Cumin, also called cumin, in the ground version. This caraway has a strong smell and a burning, slightly bitter taste.

PRODUCTION

Cumin was particularly valued in the times of Ancient Egypt and the Roman Empire. The spice plant, which was also recognized as a medicinal plant, was considered very popular. The medicinal purposes of this plant were also valued in Europe. Therefore, people began to cultivate the plant. This practice continued until the Middle Ages. Cumin is still cultivated today. The areas with the largest areas of cultivation can be found in China and the southern Mediterranean, for example.