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(Text)
COMMON KITCHEN SPICES
- 181 –
Soil: Light, fertile, well drained. Mix compost into the
soil for added nutrients and better drainage.
Plant: Seeds. Soak in water overnight to help them
germinate. After sowing, mist with water from a spray
bottle to keep moist.
Water: Regularly and thoroughly, when soil feels some-
what dry but not completely dry; soil should be moist
but not wet.
Harvest: After about 4 months or longer, seedpods will grow ripe and turn brown,
while stems will dry and become brittle. Snip stems into a paper bag, then hang to
dry.
Care: Weed regularly. Protect from frosts and winds.
In the Kitchen
Dishes: Curries, rice, chilies, stews,
soups, sausages, breads, pickling spices,
chutneys
Prep: Enhance the flavor of whole seeds
by dry-roasting or frying before use (see
pages 149–150). Use seeds whole or
grind using a mortar and pestle or spice
grinder.
Serve: Ubiquitous in curries and many
Indian dishes, cumin creates well-
rounded overall flavor when used with
other pungent spices. Pair it with pota-
toes, squash, or carrots, whether roasted
or in stews and soups. Cumin is espe-
cially delicious with lamb, couscous,
beans, and chickpeas, and is a common
ingredient in Mexican and Tex-Mex chili.
Fresh cumin leaves can add a little spice
to salads.
SUBSTITUTIONS
- Chili powder
contains cumin
Coriander Seeds
- Caraway seeds
PAIRINGS
Fruits and Vegetables:
cabbage, carrots, celery, corn,
cucumbers, eggplant, onions,
peppers, potatoes, squash,
tomatoes
Proteins: beans, beef, cheeses,
chicken, fish, game, lamb, lentils,
pork, turkey, venison
Seasonings: ajwain, allspice,
anise, bay leaf, cardamom, chili
peppers, cilantro, cinnamon,
cloves, coriander seeds, curry
leaves, fennel seeds, fenugreek
seeds, garlic, ginger, lemon juice,
lime juice, mustard, nutmeg,
oregano, paprika, pepper,
tamarind, thyme, turmeric
Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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