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Spice up recipes with cumin...
Cumin is a spice with a name you may not know,
but chances are you have tasted this spice in many different dishes.
Cumin is used in chilies, stews, and ethnic dishes from the Caribbean, Middle East, India, and Mexico. There are three basic types of cumin. Amber, the most well known, has a nutty taste and a strong aroma. White cumin is very similar to amber in taste and aroma with only a color difference. Black cumin adds a pepper-like flavor to dishes and has a strong aroma. Try an Asian market if you are having trouble finding these varieties.
Ground cumin is available in most supermarkets, but if you want maximum flavor, buy whole seed cumin and grind it yourself.
To make your own ground cumin: Put the cumin seeds in a pan without oil, then stir on medium heat for about three minutes until their smell becomes strong and the seeds begin to brown. (Roasting the seeds brings out the spice's oils, which enhances the flavor.) After they are browned, place the seeds in a coffee grinder that you use only to grind spices, and grind the seeds until they form a powder. Store the ground cumin in a cool climate in an airtight jar. The spice will keep for about seven months.
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