Cookbook:Cumin
From Wikibooks, the open-content textbooks collection
Cookbook | Recipes | Ingredients | Spices and herbs
Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. People cook with the fruits of the plant, which are usually referred to as the seeds.
Cumin is a very strong spice often used in highly spiced cuisines, especially Mexican and Indian. You'll want to buy cumin in very small containers. Commonly, you'll use 1/4 to 1 teaspoons per pound (11 to 44 mL/kg) of meat.
Cumin might be confused with caraway. Both belong to the same family of spices.
Cumin is known as "JEERA" in Hindi.
