Information To do with Cumin
Cumin is one of the oldest cultivated spices in the world. It was a popular spice and medicinal herb in ancient Egypt, being used for illnesses of the digestive tract and also to treat coughs and chest colds. It has been used as a painkiller, particularly to relieve toothache. Three pain-relieving compounds have been found in cumin, along with seven that are anti-inflammatory and four that combat swelling. Some herbalists recommend cumin to relieve carpal tunnel syndrome.
Cumin is extremley versatile in Indian cooking and Indian herbal medicine. In Ayurvedic medicine a popular cure for hangovers is one teaspoon of lime juice and a pinch of cumin in a glass of orange juice. Ayurvedic practitioners also recommend drinking a cumin, coriander and fennel tea to help clear up acne. Combine the herbs equally for a total of one teaspoon and steep them for 10 minutes in hot water. Strain the tea and drink three cups a day after meals. Even if it doesn’t clear up your acne it will certainly help your digestion. Like it’s close relatives caraway and anise, cumin alleviates flatulence and bloating and invigorates the entire digestive system.
A 4th-century BC herbal medicine text has been found that lists cumin as a treatment for obesity and urinary and liver problems. The spice is mentioned in both the Old and New Testaments (‘Woe unto you, … for ye pay tithe of mint and anise and cummin.’) and the Romans imported the spice from Egypt and used it as we use black pepper today.
Cumin used to symbolize greed, which is why the Roman Emperor, Marcus Aurelius, was nicknamed ‘Cuminus’. During the Middle Ages it became associated with retention, attachment and fidelity. It was added to bread to prevent it from being stolen by wood demons. Cumin was also alleged to have the power to keep a thief inside the house along with the bread he was trying to steal. Country girls used to make their lovers swallow cumin to ensure their fidelity. Soldiers’ sweethearts would put cumin in their wine and bread to guarantee their devotion.
These days Cumin has lost a little of its popularity as a culinary spice. In Germany and Holland it is still used to flavor liqueurs and cheeses. Ground caraway seeds make a reasonable substitute for Cumin, but the latter is much hotter. The zing in Cumin is due to cumin aldehyde which, like capsaicin in hot peppers, is insoluble in water. This is why drinking water with spicy food doesn’t tame the heat. Alcohol or milk fat will however. Ground cumin seeds lose their flavor rapidly so it is far better to buy the seeds and grind them in an old coffee grinder as needed. Before grinding, lightly roast them in a dry frying pan to bring out their flavor and aroma.
For those who like spicy food, try some Baharat which is a spicy mix from Africa which is used for seasoning meats and vegetables. Stored in an airtight jar it will keep for up to four months.
African Baharat
½ nutmeg, grated; 1 Tbsp. black peppercorns; 1 Tbsp. coriander seeds; 1 Tbsp. cumin seeds; 1 Tbsp. cloves; Small piece of cinnamon; 6 small cardamom seeds; 2 Tbsp. paprika; 1 tsp. ground chili.
Grind all the ingredients together.
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