Cumin

Nutrition values

Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes. A small slender glabrous herbaceous annual, of the parsley family. It usually reaches 25 cm (some varieties can be double this height) and tends to droop under its own weight. The blue-green Finest Grains-Cumin Seeds linear leaves are finely divided, and the white or pink flowers are borne in small compound Umbels. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15 cm apart. The plants bloom in January – February. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae. Cumin is used mainly where highly spiced foods are preferred. It is an ingredient of most curry powders and many savory 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 and kidney bean dishes. In the Middle East, it is a familiar spice for fish dishes, grills, stews and flavors of couscous-semolina steamed over meat and Vegetables, national dish of Morocco. Cumin seeds consist of moisture 6.2 percent, protein 17.7 percent, fat 23.8 percent, crude fiber 9.1 percent, carbohydrates 35.5 percent and mineral matter 7.7 percent per 100 grams. Their mineral and vitamin contents are calcium, iron, phosphorus, potassium, thiamine, sodium, riboflavin, niacin, vitamin C and A.