Showing posts with label jeera. Show all posts
Showing posts with label jeera. Show all posts

Feb 27, 2017

Ingredients: Cumin, Jeera, Zeera, Zira, Jira ko Geda, Zyur, Safed Jeera, Jeeragam, Jikaka

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,

Cumin is one of those spices that is absolutely essential in stocking any spice cupboard. It's warm, earthy, and smoky flavor works especially well in combination with chilis, cinnamon, and coriander. Cumin is native to southwest Asia and has made its way into cuisines around the world through the spice trade. It's a hallmark flavor in North African, Indian, Latin American, Spanish, Portuguese, and Middle Eastern cuisines.

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,

Cumin (Cuminum cyminum) was originally cultivated in the Mediterranean region and is a member of the parsley family. It is an annual herbaceous plant with slender, branched stems that grows to 8–12 inches tall. It's tiny white or pink flowers are borne in small compound umbels. The seeds come in paired or separate carpels and are 1/8-1/4 inches long bearing a striped pattern of nine ridges. The seeds do greatly resemble caraway seeds, but are lighter in color and have minute bristles barely visible to the naked eye.

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,

Cumin is a drought-tolerant, tropical, or subtropical crop with a growth season of 100 to 120 days. The main producer and consumer of cumin is India. Cumin is sown in India from October until the beginning of December, and harvesting by hand starts in February. Sandy, loamy soils with good aeration, proper drainage, slightly alkaline pH, and high oxygen availability are necessary for the optimal growth of cumin. The plant tends to droop under its own weight and so is planted closely together for support.

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,
Field of cumin in the Indian state of Gujarat
The main producer and consumer of cumin is India. Cumin is sown in India from October until the beginning of December and harvesting by hand starts in February. India produces 70% of the world supply of cumin and consumes 90% of that. That means that India consumes 63% of the world's cumin! In total, around 300,000 tons of cumin per year are produced worldwide.

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,
Workers bagging cumin at the wholesale spice market in Delhi
Cumin is used predominantly in cuisines where highly spiced foods are preferred. In the Middle East it is a familiar spice used in fish dishes, grilled meats, stews, falafel, couscous, and the spice mix baharat. In Europe, cumin flavors Portuguese and Spanish sausages as well as Dutch Leyden cheese. Cumin is an essential spice in just about every savory Mexican dish from chile con carne to enchiladas

Leyden cheese from the Netherlands flavored with cumin seeds
Indian cooking utilizes many spice mixtures which contain cumin. North Indian cooking features a spice mixture called garam masala meaning "hot spices." Garam masalas vary in composition by regional preferences but most often combine earthy spices like cumin and fenugreek with aromatic spices like green cardamom and cloves. In southern India there is sambar podi, a mix of mostly cumin, coriander, roasted lentils, and aromatics used to flavor vegetarian dishes. In Southern Nepal, Bengal, Bangladesh and parts of North East India, there is a spice mix called panch phoron meaning "five spices" which consists of cumin seeds, black mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds. Panch phoron is never ground and is used to flavor vegetable, fish, and meat dishes of those regions. 

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,
Spice shop in Varanasi
Dry roasted cumin seeds are also used in refreshing drinks and cooling condiments in India. Jaljeera is a popular summer drink in India usually made with a blend of cumin, lime juice, mint, ginger, black pepper, and black salt. Jaljeera is purported to stimulate appetite and aid digestion and commercial mixes are widely available. A salted lassi is a traditional savory drink of chilled water blended with yogurt and oftentimes flavored with toasted cumin seeds. A raita is a dip made of yogurt with toasted cumin seeds and raw or cooked vegetables often served with spicy foods for it's cooling effect on the palate.

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,

The earthy, warm, and smoky flavor of cumin is best showcased when used with restraint and cooked or dry roasted. Cumin is one of those spices that can quickly overpower an entire dish. Some hearty meat dishes can accommodate a full tablespoon but usually no more than a teaspoon is required for legumes and vegetables. Frying or dry roasting cumin mellows it's harsh raw flavor to a pleasant nutty earthiness. Ground cumin can­ not be toasted as it would char quickly. However, dry roasted cumin can be ground and used as a sea­soning and added just before serving. Almost every North Indian curry starts with spices being fried in ghee or oil. Ground cumin can be used but it must be added after the onions have been fried to prevent burning. Burnt cumin in ground or seed form has an unpleasant bitter flavor. There really isn't anything you can do to rescue a dish tainted with the bitterness of burnt cumin but to toss it and start over. 

cumin, india, Indian, ingredients, jeera, jirako geda, safed jeera, spice, zeera, zira,
Cumin or Safed Jeera seeds
Caraway seeds
An interesting aside:
I think I've found out why cumin, caraway, and black cumin are so often confused for each other.  The root of the English word cumin is from the Latin cuminum which is ultimately derived from Semitic origins. But many other European languages do not distinguish clearly between the cumin and caraway. In German the word for caraway is Kümmel while the name for cumin is Kreuzkümmel (literally "cross-caraway). This indicates that European cooks saw cumin as an exotic spice comparable to the native caraway. (Caraway's carrot-y dill flavor tastes nothing like cumin's earthy warmth to me but the plant and seeds do look similar.) Similarly in Swedish and Danish, caraway is kummin, while cumin is spiskummin. In Romanian cumin is called chimion turcesc or "Turkish caraway." In Hungarian cumin is egyiptomi kömény or "Egyptian caraway." Like most Mediterranean spices cumin seems to have been introduced to northern and eastern Europe around the 9th century by Charlemagne's Capitulare. The Capitulare de villis vel curtis imperii Caroli Magni was a complete list of administrative, legal, and agricultural rules for the new Frankish empire. Towards the end of the document is a complete list of culinary and medicinal herbs to be grown in imperial gardens. Apparently northern and eastern Europe never developed much of a taste for cumin yet it retained it's identity as an exotic variant of caraway. This probably explains why shahi jeera/black cumin is often confused with caraway also.

Black Cumin or Shahi Jeera seeds
Jeera is the Hindi word for cumin and is derived from the Sanskrit root jri meaning to digest. Related words for cumin are today found from the Caucasus to central and southeast Asia: Urdu = zeera, Farsi = zirah, Georgian = dzira, and Burmese = ziyah. In Hindi cumin is sometimes called safed jeera (literally white cumin)  in order to differentiate it from black cumin or shahi jeera.

Aug 17, 2016

Kashmiri Garam Masala


Kashmiri Garam Masala Kashmiri Garam Masala shahi jeera indian spice mix authentic kashmir fennel

Every region of India has it's own blend of garam masala. The word garam means heating to the body in the Ayurvedic sense and masala means spices. The Kashmiri version of garam masala differs from other North Indian spice mixes in it's use of shahi jeera and fennel seeds.  Richly flavored and warmly aromatic and this recipe perfectly complements the savory dishes of Kashmir.

Kashmiri Garam Masala shahi jeera indian spice mix authentic kashmir fennel
Traditionally, about a half teaspoon of this spice mix is stirred into whatever savory Kashmiri dish you've made just before serving. If you wish to use this garam masala mix in this manner you must dry roast it. Unfortunately dry roasting spices causes them to go rancid sooner so either make this recipe in small batches or store it in an airtight container in the freezer. The mace and nutmeg do not require dry roasting so simply grind them in after roasting and cooling the other spices.

Ingredients:
1 TBS black peppercorns/kali mirch
1 TBS cumin/jeera seeds
1 TBS shahi jeera/black cumin seeds
1 TBS fennel/saunf seeds
2 blades of mace/javatri
7  black cardamoms/kali elaichi
2 two inch pieces of cassia bark/dalchini, broken into smaller pieces
25 cloves/laung
2 blades of mace/javatri
1 tsp nutmeg/jaiphal, ground

Here's what to do:
1) Preheat oven to 220F/100C.
2) Spread all spices except for nutmeg and mace on baking sheet. Bake for 10 minutes.
3) Remove baking sheet from oven and allow to cool.
4) When spices have cooled add nutmeg and mace to mixture. Place all spices in mixie, blender or food processor and pulse to grind spices coarsely. Store in an airtight container away from heat and light for up to one month.


Helpful hints:
You can use this as you would any garam masala mix in any recipe for a bit of Kashmiri flair.
If you plan on using this garam masala mix in a recipe where it is to be heated or fried you do not need to dry roast it.

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