Where can you add cumin seasoning?

The spice cumin (cumin) is an East Asian spice that is obtained from the plant of the same name. Seeds are used to prepare the spice, and they can be added to dishes ground or whole. In cooking, cumin is a seasoning that is used in many oriental dishes. For example, pilaf without it loses its main taste.

Where do they add

Cumin seeds are usually used in food. This spice has a strong aroma and a nutty, slightly bitter taste. Zira is often used in various dishes, especially in oriental cuisine. Whole seeds are indispensable when preparing pilaf. Cumin will be a great addition to meat dishes. It is often used in meat marinades.

The seeds are part of the popular Indian spice - a mixture of garam masala, which has many different variations. In addition, cumin is added to curry and chili sauces. In Armenia, ground cumin is called “chaman”; the spice is used to create a special type of flat dried sausage – sujukh. This spice can perfectly complement various vegetable stews.

Cumin is used to flavor dishes made from dairy products, confectionery and bakery products. Salads flavored with seeds, fish and soups, stewed and fried lamb meat get a spicy and rich taste.

That is, the following uses of cumin can be distinguished:

• cumin is ideal for pilaf: this spice will make the dish aromatic, giving it a unique and inimitable piquant taste;
• cumin can be a prominent component of other seasonings (for example, curry sauce);
• the spice is sometimes used to prepare various drinks, in particular milkshakes, mulled wine, tea;
• cumin goes well with meat, and is also added to various products (for example, sausages, ham) or is used to prepare spicy meat marinades;
• spice is added to beans, cereals and vegetables;
• suitable for cold appetizers;
• you can add a couple of seeds to jam or jam;
• often used for baked goods, for example, for pasties, flat cakes, bread, so the dough becomes very tasty and acquires a special aroma;
• If preserves are being made, then you can use the spice to give a unique smell to pickled foods.

Interesting: Cumin is used in cosmetology because it has anti-aging, antiseptic and anti-inflammatory effects. Add ground seeds to masks, creams or other products.

What cannot be combined with and what can be replaced with

Since cumin is one of the main components of complex spices, it is therefore perfectly combined with all the components of spices, but if for some reason it is impossible to get cumin, then it can be replaced with the following seasonings:

• coriander — slightly reminiscent of cumin in taste, but creates a slight sourness;
• curry - allows you to make the dish yellow and slightly sweet in taste;
• Chile - has a pungent smell and taste, in this case the dishes often change color to red.

All spices need to be finely ground and added instead of cumin, reducing the amount by half. Otherwise, the dishes will turn out very spicy and spicy. Chili pepper should be used in a ratio of 1:3 of the original amount of cumin.

Best combinations with other spices

Cumin seeds are mixed with any variety of sweet, allspice and hot pepper. The grains go well with ground barberry, saffron, herbs, and are added to dry onions and garlic.

It is not uncommon to find curry seasoning in supermarkets, which also contains cumin. This is the best combination for cooking chicken or pork.

Compound

The seeds are popular in the East not only due to their unique taste and aroma, but also because of the healing components contained in the composition, which have been known since ancient times. Grains contain a large number of substances beneficial to the human body:

• chemicals: iron, calcium, phosphorus, magnesium, iodine, selenium, zinc;
• vitamins A, B, PP;
• aldehyde, thymol, gum;
• various essential oils.

It is due to the significant amount of essential oils (up to 5%) that cumin has such a pronounced smell. Other components determine the healing effect of the spice on the human body.

Smell and taste of spices

Cumin has a rather specific taste and smell. Its spicy pungent aroma is quite strong. Depending on the variety, different flavor shades are distinguished. The seeds have a nutty smell and a slightly bitter taste. If you use spices in small quantities, the dish will receive a subtle and delicate shade. The aroma and taste of the beans begins to intensify when they are ground or roasted.

If you chew the seeds of black cumin, a pronounced, strongly burning, resinous, smoky taste will appear in your mouth. At the same time, the smell of Iranian cumin is much softer; it will add zest to all prepared dishes.

The seeds have a spicy warm aroma and pungent taste. When heated, they reveal a more pungent odor.

When using grains in cooking:

• reduce the odor of fish and meat dishes;
• give them a pleasant smell;
• have an antiseptic effect.

Important: In powder form, the spice is best added at the end of cooking so that it can retain all its taste.

How to choose good quality cumin

This spice will actually be healthy and fragrant if you choose the right grains. When purchasing, you need to pay attention to the following main points:

• all seeds must be intact, undeformed and have approximately the same shape;
• the smell should be spicy and pronounced; if the aroma is bitter or rotten, then the spice is stale;
• The package must be tightly packed.

Where and how to store

It is recommended to buy the spice in seeds. They need to be stored in hermetically sealed jars, in a dark place and away from the stove. This way the grains will be able to retain their aroma and taste for 1-1.5 years.

Self-ground seeds or purchased ready-made composition are suitable for use for up to 6-8 weeks. Then the aroma disappears.

Ground grains are difficult to store and retain their smell for a short time. That is why it is best to grind the seeds yourself right before use or pour the seasoning into airtight containers and place in the freezer.

TOP 5 most popular recipes with cumin

Cumin is often used for vegetables, meat, and preservation.However, there are dishes that cannot be prepared without this spice. Many of them are the hallmark of Asian and Eastern countries: pilaf, chicken wings, lula kebabs, khinkali and many others.

Pilaf

Real gourmets do not use mixed compositions of oriental spices for cooking, but choose them separately. Classic recipe for pilaf with turmeric and cumin.

Components:

• beef – 500 g;
• cumin – 2 tsp;
• oil – 100 ml;
• rice – 500 g;
• barberry - 10 pieces;
• carrots – 500 g;
• turmeric – 1 tsp;
• garlic – 1 clove;
• onion – 300 g.

Preparation:

1. Oil is poured into the cauldron, heated, and beef cut into 5-6 cm pieces is added. Everything is fried over high heat until golden brown.
2. Chop the onion into strips, add to the meat, and after 1 minute add chopped carrots. Vegetables are cooked with meat over high heat for approximately 4-6 minutes. They need to be allowed to “brown.”
3. Pour barberry, turmeric, cumin and add 2 tbsp. boiling water Close the cauldron, reduce the heat, and prepare the base for the pilaf for 60 minutes. It is necessary not to let it boil too much; the zirvak should simmer over low heat.
4. Rice is washed at least 7 times. Afterwards it is left in salted water for half an hour to swell.
5. Open the base, add salt, pour in rice, insert garlic into the middle and add enough boiling water so that it is 3 fingers higher than the food.
6. Next, the cauldron is covered, the pilaf is cooked for 30 minutes over low heat, and the same amount of time must be allowed to brew. The lid of the cauldron must not be lifted.

Wings in yogurt

Ingredients:

• yogurt - 200 g;
• wings – 1 kg;
• curry – 1 tsp;
• cumin – 1 tsp;
• ground ginger and pepper - a pinch;
• paprika – 1 tsp;
• salt;
• garlic – 2 cloves.

Preparation:

1. The wings must be thoroughly washed, dried and rubbed with salt. In a separate container, mix garlic, spices, and yogurt. Rub the wings with this mixture, wrap them in film and let them sit for one night in the refrigerator.
2. Wings are best cooked on the grill. In extreme cases, a simple frying pan is suitable. Over low heat, turn the wings and cook until they become soft. In the same way, marinated wings are prepared in the oven.

Khinkali

This dish has nothing in common with the dumplings familiar to many. Khinkali have a certain zest, and are necessarily made with spices, in particular cumin.

Components:

• meat – 1 kg;
• flour – 500 g;
• thyme – 2 g;
• cumin – 3 g;
• oil – 50 ml;
• pepper – 0.5 tsp;
• water – 500 ml;
• onion – 300 g;
• garlic – 15 g.

Preparation:

1. Flour is mixed with 0.5 tsp. salt, make a hole, pour a glass of cold water and 50 ml of oil. The dough is kneaded and placed in the refrigerator for 60 minutes.
2. The meat is twisted in a meat grinder, it is best to choose 2-3 types, finely chopped garlic and onion, thyme and cumin are added, everything is salted, a glass of warm water is poured. The meat is added in parts, everything is mixed, wait until the liquid is absorbed into the minced meat.
3. The dough is used to make sausages, which are cut into nickels measuring 40 mm and approximately 10 mm thick. The flatbreads are rolled out, the meat and spices are placed, and the folds are gathered over the edge of the minced meat.
4. Place the khinkali in boiling water. You can also add a couple of cumin grains here. Everything is prepared in about 15 minutes. Take it out and sprinkle it with pepper.

Lula kebab

The spicy smell of cumin can perfectly highlight the taste of lamb. If you need to replace cumin in this recipe with other spices, you can use barbecue spices.

Components:

• lamb – 1 kg;
• coriander - 2 tsp;
• salt;
• cumin – 1 tsp;
• onion – 300 g.

Preparation:

1. The onion needs to be chopped very finely, you can use a meat grinder. The meat is washed and cut into small pieces. In some cases, the lamb is twisted through a meat grinder, but a mesh with large cells is installed.
2. Add ground cumin and coriander, salt everything and thoroughly mix the meat with spices. Place in the refrigerator for 60 minutes to infuse.
3. Sausages are formed from the resulting mixture on skewers. The most important thing is to press them tightly to the base.
4. They cook everything on the grill, but sometimes they also use a simple grill in the oven. Since minced meat is used, the lula kebab will cook quickly.

Lentil casserole

Components:

• water – 350 ml;
• lentils – 250 g;
• ginger – 0.5 tsp;
• oil – 50 ml;
• baking powder – 2 tsp;
• cumin – 0.5 tsp;
• salt;
• cloves - a pinch;
• nuts – 3 tbsp;
• spinach – 150 g.

Preparation:

1. Lentils are ground in a coffee grinder and mixed with baking powder. Cumin and cloves are crushed with a pestle in a mortar, and the spices are mixed with the lentils. Grind and add ginger root. Pour water into the mixture, add salt and knead the dough.
2. Grind nuts (walnuts or peanuts) and spinach in a blender. Add oil to the prepared mixture. Next, use molds, where the dough is placed approximately to the middle. A mixture of nuts and spinach is placed on top. Afterwards a layer of lentil dough is laid out. The dish is cooked in the oven for 30 minutes until golden brown at a temperature of 170-190C.

Caution: Cumin must be used with caution as this spice has a rather strong odor. You should add no more than 2 tablespoons of grains to a dish for 6 people. For ground spices, the dosage is halved.

Cumin spice can be used in almost all dishes that require oriental spices. Universal cumin is suitable for desserts, first and second courses. The most important thing is to use your imagination and not be afraid to experiment.