Cumin is a popular spice in Indian and Caribbean cooking, where it is also known as jeera/gheera. It is typically used with other spices such as ginger and turmeric to make a curry – a mixture of spices.
When consumed cumin has a heating effect in the body. It is pungent and bitter in taste and is suitable for easing stomach disorders, flatulence, colic and indigestion. It also stimulates the appetite, increases digestion and absorption and is a blood purifier.
Originally it came from the Mediterranean and its seeds are often confused with those of its relative caraway. The black cumin used in Indian or Caribbean cooking is smaller and stronger in flavour and grows wild in the Himalayas.
Uses in Ayurveda
In Ayurveda cumin is typically used in a simple dish called kitcharee (see “Spice up Your Life – II) that is part of a cleansing diet. Its energy is fine for all body types.
Tip: Buy cumin seeds whole because they have more flavour and keep for longer. When you need cumin powder you can dryroast ehm and grind them into powder.
Recipe Time! – Red lentil dahl (taken from “Recipes for Autumn” booklet)
150 gr red lentils
½ litre water
½ tsp turmeric
½ tsp cumin powder
Fresh ginger, cut into fine slices
Sesame oil
Salt to taste
freshly ground black pepper
Wash the lentils until the water is clear.
Put them in a pot with the water and turmeric.
Bring to the boil and leave boiling for 10 to 15 minutes.
After 15 minutes add the salt, fresh ginger and the spices and a generous quantity of sesame oil.
Cover and leave to simmer for approximately 10 more minutes.
What next?
1. Go shopping for lentils and cumin – organic if possible.
2. Start enjoying the dahl soup and share your experiences with us here.
