Description:

Cuminis used mainly where highly spiced foods are preferred. It featuresin Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanishcookery. It is an ingredient of most curry powders and many savouryspice mixtures, and is used in stews, grills - especially lamb -and chicken dishes. It gives bite to plain rice, and to beans andcakes. Small amounts can be usefully used in aubergine and kidneybean dishes. Cumin is essential in spicy Mexican foods such aschile con carne, casseroled pork and enchiladas with chili sauce.In Europe, cumin flavours certain Portuguese sausages, and is usedto spice cheese, especially Dutch Leyden and German Munster, andburned with woods to smoke cheeses and meats. It is a picklingingredient for cabbage and Sauerkraut, and is used in chutneys. Inthe Middle East, it is a familiar spice for fish dishes, grills andstews and flavours couscous - semolina steamed over meat andvegetables, the national dish of Morocco. Zeera pani is arefreshing and appetising Indian drink made from cumin and tamarindwater. Cumin together with caraway flavours Kummel, the famousGerman liquer.