This medicinal plant has been used since ancient Egypt, the Pharaohs were fond of it. Cumin was also highly valued in the Middle Ages, particularly for its digestive properties.
From the Apiaceae family, it is found in the form of dried seeds of a light brown colour.
Its strong smell, bitter and aromatic taste make cumin easily recognisable.
In the shops, you will find cumin in two forms:
- In grains, preserving the flavour
- In powder form, more practical for your culinary preparations.
Cumin should be used sparingly and sparingly, as its aroma is so powerful. It can cover the taste of certain products.
In cooking, cumin blends well with other spices such as turmeric, garlic, ginger, cinnamon and thyme. You will find it mainly in spice mixtures such as curry, chili con carne, ras-el-hanout, garam massala, tajines, etc. It is used extensively in oriental cooking, thanks to its hot flavour. Our northern neighbours, the Dutch, use cumin in their cheeses. They never tire of it.
It is a subtle accompaniment to lamb, chicken or fish.
At Notes de mon Jardin, we use it to flavour our soups (e.g. cauliflower cumin, an autumn speciality) and our cooked vegetables, such as our cooked vegetables.
Philippe Debra’s tip for an explosion of flavours:
Add cumin at the end of cooking.
Beware of false friends: cumin is often confused with Nigella, also called black cumin.
