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Cumin

In season all year

Food Description:

Cumin is from the parsley family. In early times it was cultivated in Arabia, India, China, and countries bordering the Mediterranean. It is mentioned in the Bible and the works of Greek philosophers. The fruit (more commonly known as the seed) is often dry roasted or fried, releasing a characteristic fragrant smell. Used predominantly in Indian curries, Moroccan dishes and Mexican Chilli dishes.

Cumin seeds should be khaki in colour. Ground cumin powder feels oily (cumin seeds have a high oil content). Black cumin seeds are dark brown and slightly smaller than regular cumin. Be careful buying ground cumin - it should be khaki rather than brown. Dull brown powder will probably have been adulterated with cheaper coriander seed.

Whole and ground cumin seeds should be stored in a well-sealed airtight container away from light, heat and humidity. Whole seeds will last about 3 years, but powder should be used within 12 months of purchase.

General Information:

Category: Spice
To Buy: Cumin seeds should be khaki in colour. Ground cumin powder feels oily (cumin seeds have a high oil content). Black cumin seeds are dark brown and slightly smaller than regular cumin. Be careful buying ground cumin - it should be khaki rather than brown. Dull brown powder will probably have been adulterated with cheaper coriander seed.
To Store: Whole and ground cumin seeds should be stored in a well-sealed airtight container away from light, heat and humidity. Whole seeds will last about 3 years, but powder should be used within 12 months of purchase.
Tips and Tricks: Due to the relatively high oil content, ground cumin can be dry roasted in a pan quite easily without burning. They are not to be confused with nigella seed (kolonji) which is often sold as black cumin.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: Blend your own spices to make Garam masala (hot mixture) by grinding together roasted cumin and coriander seeds, black pepper, Indian bay leaves and smaller quantities of cinnamon, cloves, cardamom seeds and nutmeg. Use in spicy soups and curries.

Benefits the Following Health Conditions:*

Bacterial Infections
High Blood Cholesterol
Colitis
 Diabetes
Prostate Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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