Cumin in My Spice Cupboard

Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.

Cumin Seeds

Cumin Seeds

Cumin Seeds

Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them.  Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside.  In seed form they taste earthy with pungent undertones.

Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish.  The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.

The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil.

Cumin tossed into hot oil, amongst other spices, to release its essence.

 

Cumin Powder

Freshly ground Cumin

Freshly ground Cumin

Cumin powder is made from cumin seeds.  I prefer to buy the cumin seeds in bulk, dry roast them in a pan till they are fragrant but not burnt.  I wait for them to cool down before grinding them in a coffee grinder, especially reserved for ‘spices only’.

Freshly ground at home, the cumin powder has a deep vibrant olive color in contrast to the dry khaki color bought from the stores. The ground cumin has a moist oily consistency and clumps together unlike coriander powder.  The cumin powder can be used at all stages during cooking.

Cumin seeds can be dry roasted further than the step above, till they are jet black.  Cool them before grinding.  This black powder is used in tangy dishes to bring out its flavor.

Cumin works marvelously with coriander, complimenting each other harmoniously.

Cumin is often confused with curcumin that is the cancer fighting component in turmeric.

Cool tidbit – As a child, if I had a tummy ache or a ‘runny’ tummy, my mum would mix a 1/2 teaspoon of raw sugar with a teaspoon of cumin seeds and ask me to chew it slowly and then swallow it.  This little concoction help my stomach to ‘bind’.  My kids now know the drill too and it does work like a charm.

So there you have it, Ladies and Gentlemen!  A little of what I know about this wonderful spice…

 

Here’s an easy recipe ‘chocful’ of cumin you can give a shot.

Yogurt with Cumin and Cilantro

1 cup whole milk yogurt

1/4 cup fresh cilantro, chopped

1 green chili, chopped finely (optional)

1 tablespoon grapeseed oil

1/2 teaspoon whole cumin seeds

1/4 teaspoon mustard seeds

1 dry red chili, left whole

salt to taste

Pour the yogurt into a small bowl.

Add the chopped cilantro and green chili.  Stir to combine.

Heat the oil in a small pan till almost smoking.

Toss in the cumin seeds, mustard seeds and red chili.

Cover lightly as the seeds will begin to pop profusely.

Once the popping subsides, carefully pour the fragrant oil, along with the seeds into the yogurt.

Season with salt.

Serve alongside a bowl of fresh rice for a light and refreshing meal.

 

Close up of cumin seeds

Cumin seeds have ridges appearing lengthwise around them.

 

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7 thoughts on “Cumin in My Spice Cupboard

  1. Thanks for this information. Cumin is one if my favourite spices. The difference between store bought ground cumin and grinding the seeds yourself is huge. I always grind them raw in my mortar and pestle, but I will try roasting them first as you suggested! I also may use that home remedy for my little one sometime. It’s never a hard sell to get him to eat sugar. 😉

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    • Isn’t that too funny, my kids have no problem with the sugar they always ready for that 🙂 I sometimes grind my cumin seeds raw when i’m in a hurry and that’s fine, it tastes good but without the extra nuttiness. Let me know what you think and if you find a difference.

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  2. Cumin is my all-time favorite spice 🙂 And I love it roasted–would never even think to buy the powder, which I think makes me a cumin snob 😉 Definitely will try the medicinal tip. Very cool–thanks! Your recipe looks delish. Savory yogurt (which is only new in the U.S.–raita has been around forever, yes?) seems to be the thing these days. Yum yum.

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  3. Pingback: Coriander in My Spice Cupboard | For The Love Of Ghee

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