Cumin - the ancient pepper substitute
First of all, cumin and pepper have nothing to do with each other. Nevertheless, the spice was used in ancient Rome as a substitute for pepper. Pepper was rarer and therefore more expensive at that time. Since cumin also has a pleasant pungency, it was taken without further ado. Originally, cumin comes from the oriental region, especially in Syria and Egypt, the plant was native. Even though cumin is now experiencing a renaissance in our country and can be found more and more often on the domestic spice shelves, it is mainly used in Indonesia, India and China. Since cumin has a very intense flavor, it is not mixed, as many other spices, but mostly used alone.
Cumin - related to caraway?
Yes, cumin and caraway are related because they both belong to the umbelliferae family. Visually, they don't even look dissimilar, and even the seeds of cumin and caraway could be mistaken for each other. The big difference lies in the taste. While caraway is relatively mild, cumin convinces with its spiciness and pungency. To get a really intense aroma, you should roast the cumin before seasoning your food in the pan, so the aroma unfolds many times better.
Cumin - refining many dishes
If at some point you come across the name cumin, then it is also cumin. The spice fits many dishes that you want to spicy and spicy upgrade. Of course, it goes especially well with Indian, Arabic and Asian dishes. Try cumin with poultry, stew meat, lamb, pork sausages, beef fillets, stews, chili con carne, with couscous and chutneys, with rice and soups. You see that cumin is versatile and you can use it to conjure up an oriental touch in your dishes. We at Hartkorn-Gewürze offer you cumin in different quantities, so you can decide for yourself whether you season a lot with it or rather less. Try cumin, which is available whole or ground, in any case, we are sure that you can not get enough of it.