Cuminum cycinum
[KOO-min-um SIM-in-um]
Family: Umbelliferae
Other Names: Comino; Anise Acre; Cumin Acre, Cummin; Sweet Cumin; cumin (French); Kreuzkummel, Romische Kummel (German); cumino (Italian); comino (Spanish); kammun, kemoun (Arabic); jeera, jeeraka, jira, zeera, aira, sufaid (Indian); (d)jinten (Indonesian); jintan puteh (Malay); cheeregum, jeera, su(du)duru (Sinhalese); cheeregum (Tamil); Jiraka (Sanskrit)
Description: height: 8 inches; width–6 inches; flowers: tiny, white, sometimes slightly pink in sparse umbel heads; leaves: thin, divided leaves; fruit 1/3 inch long, narrow fruits, blooms June-July
Cultivation: Annual. Germinates 10-14 days. Space 6-10 inches; soil temperature 70F; Soil: well drained, sandy loam is best with a pH: 4.5-8.2. Full Sun. Plant close together so that support each other and keep weed competition at minimum. Takes about 4 months to mature and intolerant of long periods of dry heat. Supplemental watering is beneficial during dry periods. Weed regularly. Cumin is ready for harvest when the plants begin to wither. Under favorable conditions a yield of 450-560 kg/ha of dried seeds can be realized. The home gardener can harvest seedheads as they begin to change color and hang them in paper bags to ripen and dry in an airy place.
World production has been estimated at about 50,000 tons per year. Cumin is cultivated primarily in China, India, Morocco, Cyprus, Turkey and southern Russia.
Constituents: Essential oil includes mainly aldehydes (up to 60%) including cuminaldehyde; monoterpene hydrocarbons (up to 52%) including: pinenes, terpinenes, cymene, phellandrene, myrcene and limonene; farnesene and caryophyllene, cuminic alcohol; fatty oil, pentosan, lemony scented dipentene.
Nutritional profile: One teaspoon has 8 calories. Provides .4g protein, .5 g fat, .9 g carbohydrates, 20 mg calcium, 1.4 mg iron, 27 IU vitamin A, .2 mg vitamin C
Properties: Carminative; stomachic, diuretic, stimulant, astringent, emmenagogic and antispasmodic.
History: One of the oldest cultivated herbs. The Myceanes seasoned their food with it around 2000BC and it is found in tombs of Egyptian pharaohs as it was used in the mummification process. Romans imported it from Egypt and used it like we use black pepper today. Recommended in a 4th century BC herbal medicine text as a treatment for obesity and urinary and liver problems. Mentioned in both the Old and New Testament. Classically, cumin symbolized greed which is why the Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus‘. Ancient Roman misers were said to have eaten it in the belief that it prevented theft of their objects. Records tell us that during the 13th & 14th centuries the average price of cumin in Britain was 2 pennies per pound. By 1419 it was a taxable import in London.
Country lasses used to make their lovers swallow cumin in order to ensure their continued attachment and fidelity. If the lover were a soldier his sweetheart would give him a newly-made loaf seasoned with cumin, or a glass of wine with powdered cumin mixed into it to ensure his constancy. It was carried by both bride and groom in their pockets at wedding ceremonies in Germany during the Middle Ages. Folklore has it that cumin has powers of retention….bread baked was baked with cumin in order to prevent it from being stolen by wood-demons. Cumin also possessed the power of keeping a thief inside the house along with the bread he was trying to steal. Theophrastus said of its cultivation that ‘they say that one must curse and abuse it, while sowing, if the crop is to be fair and abundant.’
Aromatherapy Use:
EXTRACTION METHOD: Steam distillation from the ripe seeds
CHARACTERISTICS: a pale yellow or greenish liquid with a warm, soft, spicy-musky scent. Top note
BLENDS WELL WITH: lavender, lavandin, rosemary, galbanum, rosewood, cardomom, angelica, caraway, chamomile, coriander and oriental-type fragrances
ACTIONS OF THE OIL: anti-oxidant, antiseptic, antispasmodic, antitoxic, aphrodisiac, bactericidal, carminative, depurative, digestive, diuretic, emmenagogue, larvicidal, nervine, stimulant, tonic
USES:
Circulation, Muscles and Joints: Accumulation of fluids or toxins, poor circulation. Warming effect helpful for muscular pains
Digestive System: colic, dyspepsia, flatulence, indigestion, spasm
Nervous System: debility, headaches, migraine, nervous exhaustion
Reproductive System: aphrodisiac action promotes fertility and libido in both men and women. Regulates the menstrual cycle.
Other: used in veterinary medicine in digestive preparations. As a fragrance component in cosmetics and perfumes and a flavor ingredient in many foods and drinks especially meat products and condiments.
BLENDS:
Digestive: 4 drops cumin, 4 drops orange, 4 drops ginger
Reproductive: 4 drops cumin, 4 drops neroli, 2 drops geranium
Emotion: 4 drops cumin, 4 drops mandarin, 4 drops ylang-ylang
Muscular: 4 drops cumin; 4 drops coriander; 4 drops lavender
Culinary Use: Was one of the favorite herbs of Europeans in the Middle Ages, but eventually lost its popularity. In Germany used along with caraway in making kummel, a caraway-flavored liqueur. In Holland used to flavor cheese. Ground caraway seeds can be substituted for ground cumin. The flavor is much milder but similar. Lightly roasting the seeds in a dry frying pan before using brings out cumin’s interesting aroma and flavor. Ground seeds lose flavor and aroma within 1-2 months so buy whole and grind as needed. Cuminaldehyde is practically insoluble in water (like capsaicin) which is why drinking water doesn’t cool the burning sensation. What is needed is either alcohol or milkfat. Tastes good with/in pickles, cabbage, Mexican dishes especially those from the Yucatan, chili, North African dishes such as couscous, Indian dishes such as curries, meat stews, some cheeses, sausages, tomato-based sauces, stuffing mixtures.
Energetics: spicy, warm
Meridians/Organs affected: liver, spleen
Medicinal Uses: Cumin seed is used for diarrhea and indigestion. Specific for headaches caused by ingestion. Hot cumin water is excellent for colds and fevers and is made by boiling a teaspoon of roasted seeds in 3 cups of water. Honey can be added to soothe a sore throat. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoked in a pipe with ghee, it is taken to relieve the hiccups. Stimulates the appetite. Still used in veterinary practice. Cumin mixed with flour and water is good feed for poultry and it is said if you give tame pigeons cumin it makes them fond of their home and less likely to stray. Basalt mixed with cumin seeds was a common country remedy for pigeons’ scabby backs and breasts.
Ritual Uses: Gender: Masculine. Planet: Mars. Element: Fire. Powers: Protection, Fidelity, Exorcism, Anti-Theft. In Germany and Italy, cumin is put into bread to keep the wood spirits from stealing it. Cumin also protects the theft of any object which retains it Cumin is burned with frankincense for protection and scattered on the floor, sometimes with salt, to drive the evil out. It is also worn by brides to keep negativity away from the wedding. The Greeks saw cumin as a symbol of greed, of one’s self being out of balance through an excessive attraction to manifest reality. This herbe can be used to promote a healthy balance of one’s interaction within both the spiritual and mundane worlds. It can be used magickally to provide protection for one’s home and one’s kindred. It has sometimes been employed in modern spells, calling for a small pinch of the ground seed to increase good fortune and prosperity. Cumin is also found in some recipes designed to increase one’s sexual appetite. And when given to a lover, it will promote fidelity. Cumin seed when steeped in wine to make a lust potion. Cumin, when carried, gives peace of mind, and if you grow the plant yourself, you must curse while sowing the seed to obtain a good crop.
Recipes:
Cumin Seed Wafers
¾ cup soft butter
1 cup shredded sharp Cheddar cheese
2 cups sifted all-purpose flour
1/2 tsp onion salt
1½ tsp cumin
Cream butter and cheese thoroughly. Sift flour with onion salt; mix in cumin. Add flour mixture gradually to cheese and butter, blending well. Form into rolls about 1½ inches in diameter. Wrap in waxed paper or foil and chill several hours or overnight. Slice thin and bake on a lightly creased cookie sheet in a 400F oven for about 10 minutes or until lightly browned. Remove carefully with spatula. Serve hot or cold. Makes 3 dozen. Serve as appetizer or cooled to accompany a salad. (The Spice Islands CookBook)
Mulligatawny Soup
2 chicken breasts, cut into chunks
8 oz dried red lentils
2 cloves garlic, crushed
1 bay leaf
1 in piece ginger root, finely chopped
3 dried red chillies
6 black peppercorns, ground
4 large onions, sliced
2 tsp cumin seed, roasted and ground
1 tsp ground turmeric
2/3 cup coconut milk
salt to taste
4 Tbsp butter or ghee
4 thin slices of lemon
Place the chicken and lentils in 7 1/2 cups water. Add the garlic, bay leaf, ginger, chilies, ground spices and half of the onions. Bring slowly to the boil and simmer gently for about 45 minutes or until the lentils are soft. Remove the bay leaf and whole chilis and stir in the coconut milk and salt to taste. Simmer for a further 10-15 minutes. Meanwhile, heat the butter and fry the remaining onions until deep brown. Add these to the soup along with the lemon slices just before serving. (The Macmillan Treasury of Spices & Natural Flavorings)
Spiced Potato and Cauliflower
1½ lb potatoes
1 medium cauliflower
2 Tbsp oil
2 tsp ground cumin
1 Tbsp finely chopped onion
seeds from 3-4 cardamom pods
1 Tbsp poppy seeds
Salt and lots of freshly ground black pepper
Peel the potatoes and cut them into 1 inch chunks. Parboil in lots of salted water for 5 minutes, drain and reserve. Cut the cauliflower into bite-sized florets, cover with cold water and leave to stand for half an hour. Heat the oil in a large frying pan and fry the cumin for 3 or 4 seconds, then add the onion and cardamom seeds and cook for a minute more. Add the potatoes and cauliflower–not too well drained as the water that adheres will cook the dish–and stir well to coat. Turn down the heat, cover the pan and cook, stirring from time to time, until the potatoes are cooked but the cauliflower still has a bit of crunch, 12-15 minutes. Stir in the poppy seeds, season to taste and serve hot. (The Hot and Spicy Cookbook)
Scallops and Shiitake in a Cumin Sauce
Makes 4 servings.
3 Tbsp olive oil
3 Tbsp finely minced shallots
2 large garlic cloves, minced
2 large ripe tomatoes, chopped
1 tsp chili powder
½ tsp ground cumin
Salt and pepper to taste
½ lb shiitake mushrooms, stemmed and sliced thinly
1 lb small bay scallops, drained
Juice of ½ a lime
3 Tbsp fresh cilantro leaves (for garnish)
Heat 1 tablespoon of the oil in a skillet or saucepan over medium heat. Add the shallots and garlic and cooked for 1 minute. Then add the tomatoes, chili powder, cumin, salt and pepper and simmer, partially covered, until the liquid has evaporated. Remove from heat. In a second skillet, heat 2 tablespoons of the oil over medium-high heat. Add the scallops, without crowding, and sauté about 2 minutes a side, or until nicely browned.
Add the tomato sauce, mushrooms and lime juice, and heat through. Serve with the cilantro leaves.
Pan-seared salmon with roasted cumin-coriander crema & chipotle salsa
Salmon
6 8 oz salmon fillets skin intact
1 c Fresh oregano leaves stemmed & finely minced
1 c Fresh basil leaves stemmed & finely minced
1 c Fresh parsley leaves stemmed & finely minced
½ c Olive oil
Cumin-coriander crema
1½ Tbsp Cumin seed
1 Tbsp Coriander seed
1 cup Plain yogurt
2 T Heavy cream
½ Bunch fresh cilantro stemmed and chopped
2 Cloves garlic
Juice of 1 lemon
Chipotle salsa
1 Egg
1 t Ground red chile preferably Chimayo
1 Chipotle chile in adobo
Juice of ½ lemon
1 Clove garlic
1¼ cup Olive oil
Rinse and dry each salmon fillet. It is not necessary to remove the skin from the fillets. Check for pinbones by running your fingertips over the flesh side of the fillet. Use pliers or tweezers to remove any bones. In a small bowl stir together the oregano, basil, and parsley. Pat the herbs onto the flesh side of each fillet, covering well. Refrigerate until ready to cook. To prepare the crema, combine the cumin and coriander seeds in a small, dry sauté pan over medium heat. Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. Remove from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. Alternatively, pulverize in a mortar using a pestle. In a small bowl, combine the ground seeds with all the remaining crema ingredients. Let sit for 30 minutes so the flavors can develop and blend. Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. You will have about 1 cup. (The crema will keep for up to 1 week in the refrigerator.) To prepare the salsa, place all the ingredients, except the olive oil, in a food processor fitted with the metal blade or in a blender. Blend thoroughly. With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved. Transfer to a bowl, cover, and refrigerate until serving. You will have about 1 1/4 cups. (The salsa will keep for up to 2 days in the refrigerator.) About 15 minutes before serving, place a sauté pan large enough to hold the salmon, with room to spare, over medium heat.
Add the olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the fillet. To serve, spoon the crema onto individual plates, dividing it equally among them.
Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema. Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema
Cumin-Scented Corn And Red Pepper Sauté
1 Tbsp vegetable oil
1 Tbsp unsalted butter
2 red bell peppers — diced in pieces (slightly larger than a corn kernel)
1 small onion — diced in pieces (slightly larger than a corn kernel)
1 tsp ground cumin
Salt and black pepper — to taste
4 cups frozen corn kernels — thawed
2 tablespoons chopped fresh cilantro
In a large (12-inch) sauté pan over medium heat, heat the oil and butter. Add the diced bell pepper and onion and cook until the bell pepper has softened and the onion is beginning to brown lightly, about 8 minutes. Add the cumin and salt and pepper to taste and cook, stirring, for 1 minute. Add the corn and cook for 3 to 4 minutes until the corn is heated through. Remove from heat, mix in the cilantro and serve.
Jaljeera (Cumin Seed Cooler)
4 Tbsp whole tamarind (soaked in 1 1/3 cups of water)
2 ½ cups water
6 Tbsp jaggery, grated
Salt
1 tsp cayenne powder
1 tsp rock salt
2 tsp cumin powder (dry roasted)
4 Tbsp mint leaves
4 Tbsp coriander leaves, chopped
Squeeze the thick juice from the soaked tamarind and discard the pith and fibers. Add the water to dilute then stir in the jaggery, salt, cayenne, rock salt and cumin powder and blend completely. Chill thoroughly Before serving, add the mint and coriander leaves and serve ice-cold. (The Indian Spice Kitchen)
Baharat
A fiery preparation from Africa used to spice meats and vegetables.
½ nutmeg, grated
1 Tbsp black peppercorns
1Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp cloves
a small piece of cinnamon
seeds from 6 green cardamoms
2 Tbsp paprika
1 tsp ground chili
Grind all the ingredients together. The mixture will keep for 3-4 months stored in an airtight jar.
Chicken with Dried Fruit
1 cup plain yogurt
8 cardamom pods
1 tsp salt
6 whole cloves
Freshly ground black pepper
2-inch cinnamon stick
1 tsp ground cumin
3 bay leaves
1 tsp ground coriander
2½ Tbsp blanched slivered almonds
¼ tsp cayenne pepper
2½ Tbsp golden raisins
4 Tbsp minced coriander leaves
3½ lb chicken pieces
4 Tbsp vegetable oil
Put the yogurt in a bowl and beat it lightly until smooth and creamy. Add ½ teaspoon of the salt, some black pepper, the cumin, coriander, cayenne, and green coriander. Mix and set aside. Salt and pepper the chicken pieces on both sides using the remaining ½ teaspoon salt. Heat the oil in a wide, preferably nonstick pan over medium-high heat. When hot, add the cardamom, cloves, cinnamon, and bay leaves. Stir once and add as many chicken pieces as the pan will hold easily in a single layer. Brown the chicken on both sides and set aside in a large bowl. Brown all the chicken this way and remove to the bowl.
Into the same hot oil, add the almonds and raisins. Stir quickly. The almonds should turn golden and the raisins should plump up–this should happen very fast. Put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn heat to low, and simmer gently for 20 minutes, stirring once or twice. Remove cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces, turning the chicken pieces over gently as you do so. Remove large whole spices before serving. (Madhur Jaffrey’s Spice Kitchen)
Kofta Kebabs
2 lb minced lamb
1 onion, grated
2 tsp ground cumin
2 tsp ground coriander
1 ½ Tbsp pine nuts
lemon wedges
salt and pepper
Start by placing the minced lamb in a bowl; add the grated onion, cumin and coriander, the pine nuts and seasoning. Mix well. When that is done, take tablespoons of the mixture and form them into sausage shapes. Then place them on skewers and grill or barbecue until they are brown. Serve with lemon wedges, pitta bread or rice and salad. (The Spices of Life)
Spiced Lentil Soup
2 onions, finely chopped
2 garlic cloves, crushed
4 tomatoes, roughly chopped
½ tsp ground turmeric
1 tsp ground cumin
6 cardamoms
½ cinnamon stick
1 cup red lentils
14 oz can coconut milk
1 Tbsp fresh lime juice
salt and ground black pepper
cumin seeds, to garnish
Put the onions, garlic, tomatoes, turmeric, cumin, cardamoms, cinnamon an lentils into a saucepan with 3 ¾ cups water. Bring to a boil, lower the heat, cover and simmer gently for 20 minutes or until the lentils are soft. Remove the cardamoms and cinnamon stick, then purée the mixture in a blender or food processor. Press the soup through a strainer, then return it to the clean pan. Reserve a little of the coconut milk for the garnish and add the remainder to pan with the lime juice. Stir well. Season with salt and pepper. Reheat the soup gently without boiling. Swirl in the reserved coconut milk, garnish with cumin seeds and serve (The Encyclopedia of Herbs and Spices)
Tandoori Sole
2 tsp cumin
½ tsp turmeric
½ tsp cloves
½ tsp cardamom seeds
½ tsp chili powder
½ tsp freshly ground black pepper
½ tsp yellow mustard seeds
1 medium onion, chopped
2 cloves garlic, finely chopped
8 oz yogurt
6 fillets sole or any other white fish
Preheat oven to 350F. Grind the spices together and blend with the onion and garlic. Mix into the yogurt. Marinate the fish in the yogurt mixture for 6 hours. Remove the fish from the marinade, wrap in foil and bake for 30 minutes. (Creative Cooking with Spices)
The Thyme Garden’s Harissa
2 oz dried red chilis
2 cloves garlic
1 tsp crumbled dried mint
1 tsp freshly ground caraway seeds
2 tsp freshly ground cumin seeds
2 tsp freshly ground coriander seeds
2 Tbsp extra-virgin olive oil
Seed the chilis, tear them into pieces, and soak them in warm water until they are soft-about 20 minutes. While the chilis are soaking, peel, crush, and pound the garlic with a mortar and pestle, or process the peeled cloves in a food processor. Pound or process the chilis and the mint with the garlic. Mix in the ground seeds. Add the olive oil to form a paste. When ready to use, coat meat and let it marinate for at least 3 hours (The Herbal Epicure)
References:
Aromatherapy Blends & Remedies, Franzesca Watson, Thorsons, 1995
A Compendium of Herbal Magick, Paul Beyerl, Phoenix Publishing, 1998; 0-919345-45-X
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts on File, 1990
The Complete Book of Spices, Jill Norman, Viking, 1990
Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983
Creative Cooking with Spices, Jane Walker, Chartwell, 1985
Culinary Herbs, Ernest Small, NRC Research Press, 1997
The Encyclopedia of Herbs And Spices, Hermes House, 1997
The Encyclopedia of Herbs, Spices & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992
Encyclopedia of Magical Herbs, Scott Cunningham, Llewellwyn Publications, 1982, ISBN: 978-0 87542-122-3
Exotic Spices, Rosamond Richardson, Salem House, 1985
The Herb & Spice Cookbook, Sheryl & Mel London, Rodale, 1983
The Herbal Epicure, Carole Ottesen, Ballantine, 2001; ISBN: 0-345-43402-1
The Hot & Spicy Cookbook, Sophie Hale, Chartwell, 1987
The Illustrated Encyclopedia of Essential Oils, Julia Lawless, Element, 1997
The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press, 1991
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997
The Macmillan Treasury of Spices & Natural Flavorings, Jennifer Mulherin, Macmillan, 1988
Madhur Jaffrey’s Spice Kitchen, Madhur Jaffrey, Carol Southern Books, 1993
Planetary Herbology, Michael Tierra, Lotus Press, 1988
The Spice Islands Cook Book, Lane Book Company, 1983
Spices of Life, Troth Wells, Second Story Press, 1996
HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.
Properties: Carminative; stomachic, diuretic, stimulant, astringent, emmenagogic and antispasmodic.
History: One of the oldest cultivated herbs. The Myceanes seasoned their food with it around 2000BC and it is found in tombs of Egyptian pharaohs as it was used in the mummification process. Romans imported it from Egypt and used it like we use black pepper today. Recommended in a 4th century BC herbal medicine text as a treatment for obesity and urinary and liver problems. Mentioned in both the Old and New Testament. Classically, cumin symbolized greed which is why the Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus‘. Ancient Roman misers were said to have eaten it in the belief that it prevented theft of their objects. Records tell us that during the 13th & 14th centuries the average price of cumin in Britain was 2 pennies per pound. By 1419 it was a taxable import in London.
Country lasses used to make their lovers swallow cumin in order to ensure their continued attachment and fidelity. If the lover were a soldier his sweetheart would give him a newly-made loaf seasoned with cumin, or a glass of wine with powdered cumin mixed into it to ensure his constancy. It was carried by both bride and groom in their pockets at wedding ceremonies in Germany during the Middle Ages. Folklore has it that cumin has powers of retention….bread baked was baked with cumin in order to prevent it from being stolen by wood-demons. Cumin also possessed the power of keeping a thief inside the house along with the bread he was trying to steal. Theophrastus said of its cultivation that ‘they say that one must curse and abuse it, while sowing, if the crop is to be fair and abundant.’
Aromatherapy Use:
EXTRACTION METHOD: Steam distillation from the ripe seeds
CHARACTERISTICS: a pale yellow or greenish liquid with a warm, soft, spicy-musky scent. Top note
BLENDS WELL WITH: lavender, lavandin, rosemary, galbanum, rosewood, cardomom, angelica, caraway, chamomile, coriander and oriental-type fragrances
ACTIONS OF THE OIL: anti-oxidant, antiseptic, antispasmodic, antitoxic, aphrodisiac, bactericidal, carminative, depurative, digestive, diuretic, emmenagogue, larvicidal, nervine, stimulant, tonic
USES:
Circulation, Muscles and Joints: Accumulation of fluids or toxins, poor circulation. Warming effect helpful for muscular pains
Digestive System: colic, dyspepsia, flatulence, indigestion, spasm
Nervous System: debility, headaches, migraine, nervous exhaustion
Reproductive System: aphrodisiac action promotes fertility and libido in both men and women. Regulates the menstrual cycle.
Other: used in veterinary medicine in digestive preparations. As a fragrance component in cosmetics and perfumes and a flavor ingredient in many foods and drinks especially meat products and condiments.
BLENDS:
Digestive: 4 drops cumin, 4 drops orange, 4 drops ginger
Reproductive: 4 drops cumin, 4 drops neroli, 2 drops geranium
Emotion: 4 drops cumin, 4 drops mandarin, 4 drops ylang-ylang
Muscular: 4 drops cumin; 4 drops coriander; 4 drops lavender
Culinary Use: Was one of the favorite herbs of Europeans in the Middle Ages, but eventually lost its popularity. In Germany used along with caraway in making kummel, a caraway-flavored liqueur. In Holland used to flavor cheese. Ground caraway seeds can be substituted for ground cumin. The flavor is much milder but similar. Lightly roasting the seeds in a dry frying pan before using brings out cumin’s interesting aroma and flavor. Ground seeds lose flavor and aroma within 1-2 months so buy whole and grind as needed. Cuminaldehyde is practically insoluble in water (like capsaicin) which is why drinking water doesn’t cool the burning sensation. What is needed is either alcohol or milkfat. Tastes good with/in pickles, cabbage, Mexican dishes especially those from the Yucatan, chili, North African dishes such as couscous, Indian dishes such as curries, meat stews, some cheeses, sausages, tomato-based sauces, stuffing mixtures.
Energetics: spicy, warm
Meridians/Organs affected: liver, spleen
Medicinal Uses: Cumin seed is used for diarrhea and indigestion. Specific for headaches caused by ingestion. Hot cumin water is excellent for colds and fevers and is made by boiling a teaspoon of roasted seeds in 3 cups of water. Honey can be added to soothe a sore throat. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoked in a pipe with ghee, it is taken to relieve the hiccups. Stimulates the appetite. Still used in veterinary practice. Cumin mixed with flour and water is good feed for poultry and it is said if you give tame pigeons cumin it makes them fond of their home and less likely to stray. Basalt mixed with cumin seeds was a common country remedy for pigeons’ scabby backs and breasts.
Ritual Uses: Gender: Masculine. Planet: Mars. Element: Fire. Powers: Protection, Fidelity, Exorcism, Anti-Theft. In Germany and Italy, cumin is put into bread to keep the wood spirits from stealing it. Cumin also protects the theft of any object which retains it Cumin is burned with frankincense for protection and scattered on the floor, sometimes with salt, to drive the evil out. It is also worn by brides to keep negativity away from the wedding. The Greeks saw cumin as a symbol of greed, of one’s self being out of balance through an excessive attraction to manifest reality. This herbe can be used to promote a healthy balance of one’s interaction within both the spiritual and mundane worlds. It can be used magickally to provide protection for one’s home and one’s kindred. It has sometimes been employed in modern spells, calling for a small pinch of the ground seed to increase good fortune and prosperity. Cumin is also found in some recipes designed to increase one’s sexual appetite. And when given to a lover, it will promote fidelity. Cumin seed when steeped in wine to make a lust potion. Cumin, when carried, gives peace of mind, and if you grow the plant yourself, you must curse while sowing the seed to obtain a good crop.
Recipes:
Cumin Seed Wafers
¾ cup soft butter
1 cup shredded sharp Cheddar cheese
2 cups sifted all-purpose flour
1/2 tsp onion salt
1½ tsp cumin
Cream butter and cheese thoroughly. Sift flour with onion salt; mix in cumin. Add flour mixture gradually to cheese and butter, blending well. Form into rolls about 1½ inches in diameter. Wrap in waxed paper or foil and chill several hours or overnight. Slice thin and bake on a lightly creased cookie sheet in a 400F oven for about 10 minutes or until lightly browned. Remove carefully with spatula. Serve hot or cold. Makes 3 dozen. Serve as appetizer or cooled to accompany a salad. (The Spice Islands CookBook)
Mulligatawny Soup
2 chicken breasts, cut into chunks
8 oz dried red lentils
2 cloves garlic, crushed
1 bay leaf
1 in piece ginger root, finely chopped
3 dried red chillies
6 black peppercorns, ground
4 large onions, sliced
2 tsp cumin seed, roasted and ground
1 tsp ground turmeric
2/3 cup coconut milk
salt to taste
4 Tbsp butter or ghee
4 thin slices of lemon
Place the chicken and lentils in 7 1/2 cups water. Add the garlic, bay leaf, ginger, chilies, ground spices and half of the onions. Bring slowly to the boil and simmer gently for about 45 minutes or until the lentils are soft. Remove the bay leaf and whole chilis and stir in the coconut milk and salt to taste. Simmer for a further 10-15 minutes. Meanwhile, heat the butter and fry the remaining onions until deep brown. Add these to the soup along with the lemon slices just before serving. (The Macmillan Treasury of Spices & Natural Flavorings)
Spiced Potato and Cauliflower
1½ lb potatoes
1 medium cauliflower
2 Tbsp oil
2 tsp ground cumin
1 Tbsp finely chopped onion
seeds from 3-4 cardamom pods
1 Tbsp poppy seeds
Salt and lots of freshly ground black pepper
Peel the potatoes and cut them into 1 inch chunks. Parboil in lots of salted water for 5 minutes, drain and reserve. Cut the cauliflower into bite-sized florets, cover with cold water and leave to stand for half an hour. Heat the oil in a large frying pan and fry the cumin for 3 or 4 seconds, then add the onion and cardamom seeds and cook for a minute more. Add the potatoes and cauliflower–not too well drained as the water that adheres will cook the dish–and stir well to coat. Turn down the heat, cover the pan and cook, stirring from time to time, until the potatoes are cooked but the cauliflower still has a bit of crunch, 12-15 minutes. Stir in the poppy seeds, season to taste and serve hot. (The Hot and Spicy Cookbook)
Scallops and Shiitake in a Cumin Sauce
Makes 4 servings.
3 Tbsp olive oil
3 Tbsp finely minced shallots
2 large garlic cloves, minced
2 large ripe tomatoes, chopped
1 tsp chili powder
½ tsp ground cumin
Salt and pepper to taste
½ lb shiitake mushrooms, stemmed and sliced thinly
1 lb small bay scallops, drained
Juice of ½ a lime
3 Tbsp fresh cilantro leaves (for garnish)
Heat 1 tablespoon of the oil in a skillet or saucepan over medium heat. Add the shallots and garlic and cooked for 1 minute. Then add the tomatoes, chili powder, cumin, salt and pepper and simmer, partially covered, until the liquid has evaporated. Remove from heat. In a second skillet, heat 2 tablespoons of the oil over medium-high heat. Add the scallops, without crowding, and sauté about 2 minutes a side, or until nicely browned.
Add the tomato sauce, mushrooms and lime juice, and heat through. Serve with the cilantro leaves.
Pan-seared salmon with roasted cumin-coriander crema & chipotle salsa
Salmon
6 8 oz salmon fillets skin intact
1 c Fresh oregano leaves stemmed & finely minced
1 c Fresh basil leaves stemmed & finely minced
1 c Fresh parsley leaves stemmed & finely minced
½ c Olive oil
Cumin-coriander crema
1½ Tbsp Cumin seed
1 Tbsp Coriander seed
1 cup Plain yogurt
2 T Heavy cream
½ Bunch fresh cilantro stemmed and chopped
2 Cloves garlic
Juice of 1 lemon
Chipotle salsa
1 Egg
1 t Ground red chile preferably Chimayo
1 Chipotle chile in adobo
Juice of ½ lemon
1 Clove garlic
1¼ cup Olive oil
Rinse and dry each salmon fillet. It is not necessary to remove the skin from the fillets. Check for pinbones by running your fingertips over the flesh side of the fillet. Use pliers or tweezers to remove any bones. In a small bowl stir together the oregano, basil, and parsley. Pat the herbs onto the flesh side of each fillet, covering well. Refrigerate until ready to cook. To prepare the crema, combine the cumin and coriander seeds in a small, dry sauté pan over medium heat. Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. Remove from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. Alternatively, pulverize in a mortar using a pestle. In a small bowl, combine the ground seeds with all the remaining crema ingredients. Let sit for 30 minutes so the flavors can develop and blend. Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. You will have about 1 cup. (The crema will keep for up to 1 week in the refrigerator.) To prepare the salsa, place all the ingredients, except the olive oil, in a food processor fitted with the metal blade or in a blender. Blend thoroughly. With the motor running, slowly pour in the olive oil in a thin, steady stream, continuing to process until a mayonnaiselike sauce is achieved. Transfer to a bowl, cover, and refrigerate until serving. You will have about 1 1/4 cups. (The salsa will keep for up to 2 days in the refrigerator.) About 15 minutes before serving, place a sauté pan large enough to hold the salmon, with room to spare, over medium heat.
Add the olive oil. When the oil is just smoking, put the fillets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the second side until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the fillet. To serve, spoon the crema onto individual plates, dividing it equally among them.
Place 1 salmon fillet on each plate, herbed sides up, to cover half the crema. Drizzle the salsa decoratively onto the fillet and then onto the visible half of the crema
Cumin-Scented Corn And Red Pepper Sauté
1 Tbsp vegetable oil
1 Tbsp unsalted butter
2 red bell peppers — diced in pieces (slightly larger than a corn kernel)
1 small onion — diced in pieces (slightly larger than a corn kernel)
1 tsp ground cumin
Salt and black pepper — to taste
4 cups frozen corn kernels — thawed
2 tablespoons chopped fresh cilantro
In a large (12-inch) sauté pan over medium heat, heat the oil and butter. Add the diced bell pepper and onion and cook until the bell pepper has softened and the onion is beginning to brown lightly, about 8 minutes. Add the cumin and salt and pepper to taste and cook, stirring, for 1 minute. Add the corn and cook for 3 to 4 minutes until the corn is heated through. Remove from heat, mix in the cilantro and serve.
Jaljeera (Cumin Seed Cooler)
4 Tbsp whole tamarind (soaked in 1 1/3 cups of water)
2 ½ cups water
6 Tbsp jaggery, grated
Salt
1 tsp cayenne powder
1 tsp rock salt
2 tsp cumin powder (dry roasted)
4 Tbsp mint leaves
4 Tbsp coriander leaves, chopped
Squeeze the thick juice from the soaked tamarind and discard the pith and fibers. Add the water to dilute then stir in the jaggery, salt, cayenne, rock salt and cumin powder and blend completely. Chill thoroughly Before serving, add the mint and coriander leaves and serve ice-cold. (The Indian Spice Kitchen)
Baharat
A fiery preparation from Africa used to spice meats and vegetables.
½ nutmeg, grated
1 Tbsp black peppercorns
1Tbsp coriander seeds
1 Tbsp cumin seeds
1 Tbsp cloves
a small piece of cinnamon
seeds from 6 green cardamoms
2 Tbsp paprika
1 tsp ground chili
Grind all the ingredients together. The mixture will keep for 3-4 months stored in an airtight jar.
Chicken with Dried Fruit
1 cup plain yogurt
8 cardamom pods
1 tsp salt
6 whole cloves
Freshly ground black pepper
2-inch cinnamon stick
1 tsp ground cumin
3 bay leaves
1 tsp ground coriander
2½ Tbsp blanched slivered almonds
¼ tsp cayenne pepper
2½ Tbsp golden raisins
4 Tbsp minced coriander leaves
3½ lb chicken pieces
4 Tbsp vegetable oil
Put the yogurt in a bowl and beat it lightly until smooth and creamy. Add ½ teaspoon of the salt, some black pepper, the cumin, coriander, cayenne, and green coriander. Mix and set aside. Salt and pepper the chicken pieces on both sides using the remaining ½ teaspoon salt. Heat the oil in a wide, preferably nonstick pan over medium-high heat. When hot, add the cardamom, cloves, cinnamon, and bay leaves. Stir once and add as many chicken pieces as the pan will hold easily in a single layer. Brown the chicken on both sides and set aside in a large bowl. Brown all the chicken this way and remove to the bowl.
Into the same hot oil, add the almonds and raisins. Stir quickly. The almonds should turn golden and the raisins should plump up–this should happen very fast. Put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn heat to low, and simmer gently for 20 minutes, stirring once or twice. Remove cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces, turning the chicken pieces over gently as you do so. Remove large whole spices before serving. (Madhur Jaffrey’s Spice Kitchen)
Kofta Kebabs
2 lb minced lamb
1 onion, grated
2 tsp ground cumin
2 tsp ground coriander
1 ½ Tbsp pine nuts
lemon wedges
salt and pepper
Start by placing the minced lamb in a bowl; add the grated onion, cumin and coriander, the pine nuts and seasoning. Mix well. When that is done, take tablespoons of the mixture and form them into sausage shapes. Then place them on skewers and grill or barbecue until they are brown. Serve with lemon wedges, pitta bread or rice and salad. (The Spices of Life)
Spiced Lentil Soup
2 onions, finely chopped
2 garlic cloves, crushed
4 tomatoes, roughly chopped
½ tsp ground turmeric
1 tsp ground cumin
6 cardamoms
½ cinnamon stick
1 cup red lentils
14 oz can coconut milk
1 Tbsp fresh lime juice
salt and ground black pepper
cumin seeds, to garnish
Put the onions, garlic, tomatoes, turmeric, cumin, cardamoms, cinnamon an lentils into a saucepan with 3 ¾ cups water. Bring to a boil, lower the heat, cover and simmer gently for 20 minutes or until the lentils are soft. Remove the cardamoms and cinnamon stick, then purée the mixture in a blender or food processor. Press the soup through a strainer, then return it to the clean pan. Reserve a little of the coconut milk for the garnish and add the remainder to pan with the lime juice. Stir well. Season with salt and pepper. Reheat the soup gently without boiling. Swirl in the reserved coconut milk, garnish with cumin seeds and serve (The Encyclopedia of Herbs and Spices)
Tandoori Sole
2 tsp cumin
½ tsp turmeric
½ tsp cloves
½ tsp cardamom seeds
½ tsp chili powder
½ tsp freshly ground black pepper
½ tsp yellow mustard seeds
1 medium onion, chopped
2 cloves garlic, finely chopped
8 oz yogurt
6 fillets sole or any other white fish
Preheat oven to 350F. Grind the spices together and blend with the onion and garlic. Mix into the yogurt. Marinate the fish in the yogurt mixture for 6 hours. Remove the fish from the marinade, wrap in foil and bake for 30 minutes. (Creative Cooking with Spices)
The Thyme Garden’s Harissa
2 oz dried red chilis
2 cloves garlic
1 tsp crumbled dried mint
1 tsp freshly ground caraway seeds
2 tsp freshly ground cumin seeds
2 tsp freshly ground coriander seeds
2 Tbsp extra-virgin olive oil
Seed the chilis, tear them into pieces, and soak them in warm water until they are soft-about 20 minutes. While the chilis are soaking, peel, crush, and pound the garlic with a mortar and pestle, or process the peeled cloves in a food processor. Pound or process the chilis and the mint with the garlic. Mix in the ground seeds. Add the olive oil to form a paste. When ready to use, coat meat and let it marinate for at least 3 hours (The Herbal Epicure)
References:
Aromatherapy Blends & Remedies, Franzesca Watson, Thorsons, 1995
A Compendium of Herbal Magick, Paul Beyerl, Phoenix Publishing, 1998; 0-919345-45-X
The Complete Book of Herbs, Spices and Condiments, Carol Ann Rinzler, Facts on File, 1990
The Complete Book of Spices, Jill Norman, Viking, 1990
Cooking with Spices, Carolyn Heal & Michael Allsop, David & Charles, 1983
Creative Cooking with Spices, Jane Walker, Chartwell, 1985
Culinary Herbs, Ernest Small, NRC Research Press, 1997
The Encyclopedia of Herbs And Spices, Hermes House, 1997
The Encyclopedia of Herbs, Spices & Flavorings, Elisabeth Lambert Ortiz, Dorling Kindersley, 1992
Encyclopedia of Magical Herbs, Scott Cunningham, Llewellwyn Publications, 1982, ISBN: 978-0 87542-122-3
Exotic Spices, Rosamond Richardson, Salem House, 1985
The Herb & Spice Cookbook, Sheryl & Mel London, Rodale, 1983
The Herbal Epicure, Carole Ottesen, Ballantine, 2001; ISBN: 0-345-43402-1
The Hot & Spicy Cookbook, Sophie Hale, Chartwell, 1987
The Illustrated Encyclopedia of Essential Oils, Julia Lawless, Element, 1997
The Illustrated Herb Encyclopedia, Kathi Keville, Mallard Press, 1991
The Indian Spice Kitchen, Monisha Bharadwaj, Dutton, 1997
The Macmillan Treasury of Spices & Natural Flavorings, Jennifer Mulherin, Macmillan, 1988
Madhur Jaffrey’s Spice Kitchen, Madhur Jaffrey, Carol Southern Books, 1993
Planetary Herbology, Michael Tierra, Lotus Press, 1988
The Spice Islands Cook Book, Lane Book Company, 1983
Spices of Life, Troth Wells, Second Story Press, 1996
HERBALPEDIA™ is brought to you by The Herb Growing & Marketing Network, PO Box 245, Silver Spring, PA 17575-0245; 717-393-3295; FAX: 717-393-9261; email: herbworld@aol.com URL: http://www.herbalpedia.com Editor: Maureen Rogers. Copyright 2014. All rights reserved. Material herein is derived from journals, textbooks, etc. THGMN cannot be held responsible for the validity of the information contained in any reference noted herein, for the misuse of information or any adverse effects by use of any stated material presented.
