Cumin Seeds

Cumin seeds belong to the parsley and dill family and resemble caraway seeds, though they have a unique flavour that does not match any of these.The oblong, brown-coloured cumin seed is one of the most popular spices in the world and warmly bitter flavour. It can be used raw, but is generally roasted to enhance the flavour and aroma, and sometimes also powdered before use. This ancient spice is popular in the cuisines of India, Mexico, North Africa, Western China and the Middle East. Dry roast the cumin seeds till you notice a strong aroma. Cool down completely and grind to a fine powder. Alternatively, use a mortar pestle to do the same. Cumin powder is widely used in preparing curry powders. It is also used to make chhaas (buttermilk), kadhi, salads and subzis.

Culinary Uses

• Cumin is widely used to flavour stews, soups and vegetables.
• Daal (lentil) is tempered with cumin seeds to give it a warm and comforting flavour.
• Cumin is commonly used to temper many other legume and tandoori preparations, to enhance the flavour and aroma.
• Cumin used in some Dutch cheeses like Leyden cheese, and in traditional breads from France.
• Cumin added with caraway flavours Kummel, the famous German liquor.

Health Benefits

• It aids in increasing lactation.
• As it reduces nausea in pregnancy, it can be a good solution for morning sickness.
• Cumin stimulates the appetite.
• It can help boost the liver’s ability to detoxify the body.
• Cumin can help increase body heat, thus improving metabolism.