chagrinvalleyherbsociety Cumin Fun Facts
The cumin plant is a member of the parsley family. It produces small white or pink flowers on umbels, which then produce the small seeds with longitudinal ridges. The plant doesn’t usually grow taller than 1 foot in height. The leaves are similar to Fennel but are a darker green and are smaller. It blooms in June and July and typically the seeds are used. Cumin requires 120 frost-free days to produce seeds for harvest. Technically, we could grow cumin in Ohio but we would have to get in the ground as early as possible to get to harvest. India produces about 70% of the world’s cumin.
The aromatic and flavorful seeds (which are technically the fruits) of the cumin plant have been cultivated since around 2200-1400 B.C.E. Evidence of cumin use has been discovered in ancient Egypt and Syria and known to be a significant spice for the Minoans in ancient Crete. It is known to have been used as both a seasoning and a preserving spice in mummification. Cumin is mentioned in the Bible in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23. It has also been discussed in the works of Hippocrates, Dioscorides and Pliny.
Ancient Greeks and Romans had containers of cumin on their tables and used it in place of black pepper. They also made a paste of it to spread on bread, much like peanut butter. Although, I’m not sure how well it would taste with jam. During the Middle Ages, Europeans believed cumin would keep lovers faithful. Cumin cakes were given by girls before their lovers left for a long journey to both keep them faithful and ensure their safe return. Cumin’s popularity in Europe was replaced by caraway.
Cumin was introduced to the Americas by the Spanish and Portuguese settlers. Now it is used to flavor many diverse dishes such as curries, meats, pickles, cheeses, sausages, soups, chilies, and stews around the world.
For educational purposes only, don’t try this at home… The essential oil of cumin has both antibacterial and antioxidant properties. Cumin has many traditional medicinal uses ranging from reducing inflammation, and treating gastrointestinal issues to skin sores. Today, research is being conducted on traditional uses including antibacterial effects, cancer prevention, cholesterol and diabetes management, digestion, and weight control. It is one of the 6 main spices of Ayurvedic medicine, used mainly for digestion. In India, tea is recommended of ½ tsp whole cumin seeds steeped in a cup of hot water.
Cumin Tips
• Store as whole seeds and grind just before using as the flavor degrades rapidly after grinding.
• Both the powdered and whole forms of cumin seeds are used in recipes.
• Dry roasting the seeds before grinding or adding to recipes to enhances the flavor.
• Use in dry spice rubs for grilling.
• Add to chili, stew, egg dishes, vegetables, cheeses and bread
Recipes
A great soup for a cold winter’s day
Red Lentil Soup
2 ½ cups red lentils, rinsed and stones removed 1 red onion, peeled and chopped
8 cups vegetable both ½ teaspoon ground turmeric 2 tablespoons olive oil
3 medium potatoes, peeled and cubed 1 teaspoon ground cumin
2 bay leaves 2 stalks celery, sliced thinly 2 tomatoes, seeded and chopped
1 (1-inch) piece gingerroot, peeled and grated Freshly ground black pepper and salt to taste
4 tablespoons chopped fresh cilantro (or parsley, if you prefer)
Place lentils, vegetable broth, turmeric, potatoes, bay leaves, and celery in a large stainless steel pot. Bring to a boil, reduce heat, and simmer for about 20 minutes or until lentils and potatoes are soft. While the lentils are cooking, heat olive oil in a sauté pan, then add onions. Cook over medium heat until soft and well browned, about 10-15 minutes, stirring frequently. Remove from heat and stir in the cumin. Add onions, chopped tomatoes, and grated ginger to the soup. Cook over low heat for 15 minutes. Remove bay leaves and stir in cilantro (or parsley) just before serving. Season with freshly ground black pepper, salt, and a little chopped cilantro (or parsley).
Katherine K. Schlosser, HSA North Carolina Unit The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs, edited by Katherine K. Schlosser
