What is Cumin?
Cumin is a spice made from harvested seeds of Cuminum cyminum, a plant from the parsley family. It is native to the southwest region of Asia, including the Middle East, particularly in Syria and Egypt. It was primarily used as a spice in Egyptian cuisine, but was also a crucial element in the preservation of mummies. Throughout the ages, the spice was incorporated into Indian, Greek, and Roman cuisine. It eventually made its way to Mexico and the rest of South America through colonization by Spain and Portugal.
Cumin has many different varieties such as green cumin, black cumin, and white cumin. But the most popular variety has a brownish-yellow color. It is also available in seed form and powdered form, which are both used heavily in cooking. Whole cumin, for instance, is heavily-featured in Indian dishes where it is added to hot oil to infuse the oil, and the rest of the ingredients, with its flavor. Meanwhile, ground cumin is made by grinding roasted cumin seeds and is added later in the cooking process.
Cumin introduces an intense warm, sweet, and earthy flavor in every dish. You can find this flavor present in many Mexican and Middle Eastern dishes-in meats, sauces, baked beans, chili, soups, and marinades. It is also present in many spice blends such as chili powder, curry powder, berbere, adobos, garam masala, and baharat.
When cooking with cumin, be sure to check if the recipe calls for whole or ground cumin because they are used differently. Time is a crucial element since whole cumin requires more time to release its flavor while ground cumin can be added anytime. Amount should also be a factor since ground cumin has a more concentrated flavor, which means you will need less of it for each recipe.
Grilled Tandoori Chicken Thighs
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
● 8 pcs. Chicken thighs
● 6 oz. plain yoghurt
● 1 tsp. kosher salt
● ½ tsp. black pepper, ground
● ¼ tsp. cloves, ground
● 1 tbsp. ginger, freshly grated
● 2 cloves garlic, minced
● 1 tsp. cumin, ground
● 2 tsp. paprika
● 1 tsp. cinnamon, ground
● 1 tsp. coriander, ground
● Olive oil spray
Instructions:
1. Mix together yogurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon, and coriander in a large bowl. Set aside.
2. Prepare the chicken by washing thoroughly with cold water, removing the excess fat while still keeping skin intact. Pat the chicken dry.
3. Add the chicken to the yogurt mixture and mix thoroughly. Transfer the chicken to a resealable plastic bag, press the bag to remove excess air, and seal the bag. Gently massage the bag once in a while to make sure marinade is evenly distributed. Refrigerate the bag overnight, or for 8 hours.
4. Preheat an outdoor grill and set to medium heat.
5. Remove the chicken from the bag and discard the excess marinade. Wipe off any excess marinade to avoid burning. Spray each chicken with olive oil to avoid sticking.
6. Place the chicken on direct heat on the grill and cook each side for 2 minutes. When it's done, place the chicken away from direct heat and let it cook for 35 to 40 minutes more on indirect heat until it reaches an internal temperature of 180oF.
7. Serve over steamed rice or your favorite salad.
This recipe serves 4.
Easy Potatoes with Cumin
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
● 2 lbs. potatoes, cut into ¼ in-thick pieces
● 2 tbsp. cumin seed
● 2 tbsp. turmeric, ground
● 2 tsp. curry powder
● 2 tsp. coarse sea salt
● 2 tbsp. olive oil
● 1 tsp. black pepper, ground
● 3 tbsp. fresh cilantro, chopped
Instructions:
1. Fill a saucepan with water and add potatoes. Cook potatoes until tender and set aside without draining water to keep warm.
2. Just before sautéing, drain the potatoes.
3. Get a large skillet and heat the oil over medium-high heat. Add the cumin seeds, turmeric, and curry powder and continue to apply heat for 1 minute. Add the potatoes and sauté until the potatoes are browned and toasted. Add sea salt, pepper, and fresh cilantro and continue to mix for 1 minute.
4. Serve hot.
