The cumin (Cuminum cyminum)
The cumin is an annual herbaceous plant of the family of Apiacées (Umbelliferae).
The cumin (or Cuminum in Latin) takes its origin in the East. He(it) appears to it as spice to smoke or to get ready dishes because are taste is earthy when not got ready. It is up to the same family as the parsley.
The synonyms for this spice are many and include the white cumin, the cumin of Morocco or false anise drinks(anise).
The cumin finds its origin probably of the méditérannéen pond in the Nile valley or in Asia Minor because we can redraw in Egypt its use there is at least five thousand years.
To Egyptians, the cumin had medicinal virtues. Furthermore, the Pharaonic graves were strewed with seeds of cumin by the members of the Pharaonic families.
The Hebrew even used this seed as way of tithe in churches.
The cumin enters the composition of âromates very different as the cari
Garummassala.jpg but he(it) is to be moderately added to the prepared dishes because he(it) is strong in big dose.
He can easily replace the caraway in certain dishes and there is an essential element of the preparation(clothing business) of the powder of massalé.
Other interesting uses(practices) are the presence of the cumin in the Gouda cheese and the Edam.
Goudacumin.jpg and munstercumin.jpg Munster
Other ideas of dishes in which the cumin can be added are the earthenware cooking pots(meat stews) of Morocco, the merguez sausages and the short – el-hanout. In Central America, the gazpacho and the empañadas. The Germans, go as far as arômatiser their alcohol, the Kummel, with this spice.
Even the Reunion Island is considered as adding it to its dishes, without growing her(it) however directly on the island. Flavors(perfumes), because he(it) enters their composition in the form of oil, make too left from the market of the cumin.