|
|
Cumin
|
Cumin is used mainly where highly spiced foods are preferred. It features
in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery.
It is an ingredient of most curry powders and many savoury spice mixtures, and
is used in stews, grills - especially lamb - and chicken dishes. It gives bite
to plain rice, and to beans and cakes. Small amounts can be usefully used in
aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such
as chile con carne, casseroled pork and enchiladas with chili sauce.
In Europe, cumin flavours certain Portuguese sausages, and is used to spice cheese,
especially Dutch Leyden and German Munster, and burned with woods to smoke cheeses and meats.
It is a pickling ingredient for cabbage and Sauerkraut, and is used in chutneys.
In the Middle East, it is a familiar spice for fish dishes, grills and stews and
flavors couscous - semolina steamed over meat and vegetables, the national dish of
Morocco. Zeera pani is a refreshing and appetizing Indian drink made from cumin and
tamarind water. Cumin together with caraway flavours Kummel, the famous German liquer.
Click
Here For Free Cookbooks!
|
|
|
