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Cumin: Difference between revisions
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[[Image:Cumin_seeds.jpg|thumb|right|300px|White & black cumin seeds]] | [[Image:Cumin_seeds.jpg|thumb|right|300px|White & black cumin seeds]] | ||
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'''Indian name: Jeera''' | '''Indian name: Jeera''' | ||
Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, [[Indian]], Cuban and [[Mexican]] | Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-eastern, [[Indian]], Cuban and [[Mexican]] style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in [[Tex-Mex dishes]] and is extensively used in the cuisines of the Indian subcontinent. Cumin was also used heavily in ancient Roman cuisine. | ||
Cultivation of cumin requires a long, hot summer of 3-4 months, with daytime temperatures around 30°C (86°F); it is drought tolerant, and is mostly grown in Mediterranean climates. It is grown from seed sown in spring, and needs a fertile, well | Cultivation of cumin requires a long, hot summer of 3-4 months, with daytime temperatures around 30°C (86°F); it is drought tolerant, and is mostly grown in Mediterranean climates. It is grown from seed sown in spring, and needs a fertile, well drained soil. | ||
'''Black cumin''' is a smaller seed than the white with a distinctive flavour. If you cannot get black cumin, use white. | '''Black cumin''' is a smaller seed than the white with a distinctive flavour. If you cannot get black cumin, use white. | ||
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==See also== | ==See also== | ||
[[Nigella]] | [[Nigella]] | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Spices]] | [[Category:Spices]] | ||