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This spice is full of flavour
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It scores high on the popularity chart of spices. Here is a simple recipe you could try out at home
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Rich in iron Cumin
Cumin is the dried fruit of a small herbaceous plant and was popular even during the Biblical times as an efficient digestive food flavour for ceremonial feasting. Cumin is native to Egypt and has been cultivated in the Middle East, India, China and
Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour. Both whole and ground, cumin is available year-round.
Culinary uses
Cumin is a critical ingredient in chilli powder. Whenever possible, buy whole cumin seeds instead of cumin powder since the latter loses its flavour more quickly, and the seeds can be easily ground with a mortar and pestle. Cumin seeds and cumin powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cumin will keep for about six months, while the whole seeds will stay fresh for about one year.To bring out the fullness of their aroma and flavour, lightly roast whole cumin seeds before using them in a recipe.
Medicinal properties
Cumin seeds are a good source of iron and manganese. Cumin seeds have traditionally been noted to benefit the digestive system, and scientific research is beginning to bear out cumin’s age-old reputation. It is used for nutrient assimilation, healing of stitches and pain. In Kerala ayurvedic treatment, it is used in many preparations. Now for a recipe.
Jeera rice
Ingredients
Basmati rice: 1 cup
Jeera (cumin seeds): 2 tsp
Cashew nuts: 2 tbsp
Whole peppercorns: 3
Bay leafs: 2
Cloves: 3
Cinnamon sticks: 2
Onions, sliced: 1
Ghee: 2 tbsp
Salt to taste
Method: Wash the rice and soak it in water for half an hour. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep aside. Add onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice, salt, water and stir. Cover with a lid and simmer. Cook until the rice is done.
Serve jeera rice hot after adding the fried cashews to it with any spicy curry or raita.
Serving ideas
The combination of cumin, black pepper and honey is considered to be an aphrodisiac in certain Middle Eastern countries. Make a cup of soothing cumin tea by boiling seeds in water and then letting them steep for 8-10 minutes.
Add cumin to lentils and black beans as this adds to the flavour.
RISHI MANUCHA
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