Description
Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavour.
Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.
A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.
Cumin seeds has a penetrating musty, earthy flavour. It's a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking.
A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers.
Usage
Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.
Scientific Name
Botanical name: Cuminum cyminum L.
Family name: Apiaceae
Commercial part: Fruit
Family name: Apiaceae
Commercial part: Fruit
Other Names
Spanish
Comino
French
Cumin
German
Romischer Kummel
Swedish
Spiskummin
Arabic
Kammun
Dutch
Komijn
Italian
Comino
Portuguese
Cominho
Russian
Kmin
Chinese
Machin
Hindi
Jeera
Discover Cumin in Everest Jaljira Powder.
