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The versatile spice

A home remedy for various ailments, cumin adds a distinct touch to your platter

PHOTO: K.K. MUSTAFAH

Ancient flavour Cumin was known to Egyptians 5,000 years ago.

Cumin is native to the Levant and Upper Egypt. It now grows in most hot countries, especially India, North Africa and China. The spice is associated with Morocco, where it is used liberally in cuisine. Cumin was known to the Egyptians five millennia ago. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion.

In Indian recipes, cumin is frequently confused with caraway, which it resembles in appearance though not in taste; cumin is more powerful and distinguished from the other by its flavour, shape and colour.

Classically, cumin symbolised greed; thus the avaricious Roman emperor, Marcus Aurelius, came to be known as `cuminus.'

Medicinal value

Cumin is a diuretic, carminative, an astringent and an antispasmodic. It can be used to treat dyspepsia, diarrhoea, stomach ache, flatulence and colic. In the West, it is used mainly in veterinary medicine, as a carminative, but in the East, it remains a folk remedy. It is supposed to increase lactation and reduces nausea in pregnancy. It has been shown to be effective in treating carpal tunnel syndrome. Cumin stimulates the appetite.

Cumin is mainly used in highly spiced foods. It features in Indian, Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient in most curry powders and many savoury spice mixtures. It is used in stews and grills, especially lamb and chicken dishes. It enhances the taste of plain rice, beans and cakes. Cumin is essential in spicy Mexican foods such as chilli con carne, casseroled pork and enchiladas with chilli sauce. In Europe, cumin flavours Portuguese sausages, and is used to spice up cheeses, especially Dutch Leyden and German Munster, and burned with woods to smoke cheeses and meats. It is a pickling ingredient for cabbage and sauerkraut, and is used in chutneys.

In the Middle East, it is a familiar spice in fish dishes, grills and stews.

Jeera pani is a refreshing and appetising Indian drink made from cumin and tamarind water. Cumin together with caraway flavours the famous German liqueur.

Now for a recipe:

Grilled corn, papaya and bean salad with toasted cumin dressing

Ingredients

Dressing
Apricot juice: half cup
Olive oil: quarter cup
Juice of one lime
Cumin, toasted and crushed:
2 tbsp
Sugar: 2 tsp
Salad
Ripe papaya, diced: 2 (medi
um sized)
Grilled corn: 3
Squash, diced: 1
Black beans, washed and
drained: 15 ounces
Cilantro, chopped: quarter
cup
Red onion, chopped: quarter
cup

Salt to taste

Method: In a large bowl, combine dressing ingredients. Set aside. Stir in papaya, coat well with dressing. Add corn and the remaining ingredients. Serve it chilled.

To toast cumin seeds, heat a small skillet over medium heat for two minutes. Add cumin seeds and toast, shaking the pan constantly until the seeds turn slightly dark and are fragrant. Remove skillet and allow the contents to cool.

To grill corn, gently pull the husk down. Soak in water for 15 minutes, strain and grill turning occasionally.

Makes six portions

Preparation time: 15
minutes
Chilling time: 30 minutes
Nutritional information per
serving: Calories: 285

VINOD KUMAR

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