Cumin, cumin, white cumin,, or artysia, (Cuminum cyminum) ID: 251-49

We are familiar with Smyrna soutzoukaki, but its intense and warm aroma, decisive for the food in which it is used, is suitable for many preparations:

In minced kebabs or minced pies or fillings for piroski, especially if the minced meat is lamb. In this kind of minced meat preparations it is suitable to combine cumin with coriander and allspice.

Also in minced meat rolls and meatballs.

Well beaten in braised meats.

From vegetables, it goes well with leeks, carrots, cabbage, cauliflower, broccoli, beets (raw, boiled, grilled, sauteed, cooked).

Very strong combinations: chicken cooked with lemon and leeks, steamed carrots with cumin "cooked" in a little butter, boiled cauliflower with roasted and coarsely chopped cumin, braised or lemon cabbage rice with cumin powder!

In vegetable pies, to give them a spicy, oriental touch.

In oriental pilafs with plenty of onion and dried fruit.

It goes perfectly with all legumes, especially red lentil soup, but also white bean soups and chickpeas.

Also, with legume purees with or without tahini (hummus type) but also with legume meatballs (falafel type). with yogurt and serve this oriental salad next to kebabs and cumin meatballs!

It is one of the spices that if we roast it strengthens its aroma, but also becomes sweeter and fuller. we should be careful to brown it, but not to blacken it. After roasting, beat it.

Cumin also has healing properties.

It is a rich source of iron

Fights diabetes

It can help with weight loss and fat reduction.

The table below shows the composition of a tablespoon of cumin.