Cumin is part of the parsley family. It displays earthly, herby and woody notes. The small brown cumin seeds, similar to caraway, have a warm, assertive flavour and a slightly bitter taste. It's a staple ingredient in many ethnic recipes. Some people adore it, while others loathe it. The Romans fell into the former category and even sprinkled cumin seeds on bread.
Native to Egypt's Nile Valley, cumin and coriander are most recognisable as the contributor of Indian food's predominant aroma. It is also used extensively in European, North African, and American cuisines in spice blends, vegetables, sausages, fish dishes, chutneys, bread, and stews. It is said to have been used in Egypt and Crete as long as 4,000 years ago and was introduced to Latin America by Spanish explorers. From chile con carne to Dutch cheese, cumin is a versatile and much-loved spice the world over. Cumin holds a silver place in being the second most popular spice in the world after black pepper.
Just one teaspoon of cumin is packed with iron. It also includes key nutrients of copper, both beneficial towards healthy red blood cells. Cumin was prescribed to relieve flatulence and to aid digestion traditionally.
During the Renaissance and Age of Discovery (5th to 15th Century), cumin has stopped lovers and chickens from running away. We can kind of understand why a chicken might run away if the cumin wasn't for eating.
Evidence of cumin found in the Egyptian Pyramids demonstrates that cumin was around 5000 years ago. The Ancient Grecians and Romans used cumin like we use black pepper alongside salt on the dinner table. Regarded as the king of seasonings in the Roman empire. To this day, salt combined with cumin is a tabletop seasoning in parts of Africa and Georgia.
In the 1600s, Arab traders brought cumin to many parts of the world, including North Africa, Persia, India, Indonesia and China. It became a key ingredient in many spice blends as it still does today.
Spanish conquistadors introduced cumin to the Americans in the 16th Century, particularly in Mexico, which is still part of many Mexican dishes today. Cumin was known to pay taxes like many other spices in the past. Folklore tales state that happiness would be in close pursuit if you carried cumin on your wedding day.
Chief flavour profile
Cuminaldehyde: (bitter, herbal and earthy) this musky spice has a flavour compound found in beef and cinnamon. It pairs well with sweet spices like cinnamon but also, cardamom and nutmeg because of its warming qualities.
A slightly sweet and nutty aromatic blend the Advieh Ash blend is the perfect finish for soups of all concoctions.The predominant ingredient of dried fenugreek leaves gives the blend a nutty aroma, which pairs particularly well with root vegetables. Just a few pinches sprinkled over your soup before serving will add a whole new dimension.
Rich in cumin seeds, this medium spiced, piquant blend can be used in seafood dishes. "Mahi" meaning fish in Persian, offers the marriage of the nutritional benefits of the spices with fish, meaning the omega-3 properties produced, give an extra health boost at your next fish supper. This can be mixed with a neutral oil and brushed over grilled or roasted cod, sea bass, or even salmon, for a perfectly seasoned fish dish.
Baharat is the garam masala of the Arabian Peninsula. This blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices this blend packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend.
Welcome to Ethiopian indulgence of well balanced and fine flavours.This heavyweight is our take on a kaleidoscope of spicy, sweet and deep flavours.Ethiopian cooking is a fine cuisine that uses sweet and fragrant spices, but the heat of the chilli peppers is difficult to ignore.Even with this abundance, this Ethiopian spice offers a well-balanced and rounded flavour profile.
A luscious and savoury vegetable seasoning blend. Paying homage to Ancient Roman cookery who celebrated the eating of vegetables, it was and still is understood that eating vegetables may help lower the risk of various health problems. A diet high in vegetables can also protect against certain types of cancers.Seasoning vegetables with this delectable blend and making it a part of a healthy diet can add a distinct flavour profile and also help lower the risk of various health problems.
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