22 Cumin Recipes to Cook Now (2024)

FAQs

What do you use cumin to cook? ›

Chefs rely on Cumin to accentuate the sweetness of root vegetables, like carrots and beets, as well as adding complexity to vegetarian dishes, from vegetable and bean stews to grilled tofu. It's a must-have for enhancing the savory flavor of rich meats like beef and lamb.

Cumin is known to have narcotic properties and therefore, they should be consumed with cautiousness. Side-effects of cumin seeds include mental clouding, drowsiness and nausea—which may be caused by excessive consumption of them.

Special Precautions and Warnings

Cumin might cause an upset stomach in some people. Also, some people can be allergic to cumin. Pregnancy and breast-feeding: Cumin is commonly consumed in foods. There isn't enough reliable information to know if cumin is safe to use as a medicine when pregnant or breast-feeding.

Adding too much cumin can result in an overwhelming taste that masks the other flavors in your recipe. To prevent this, start with a conservative amount and adjust as necessary. Additionally, the potency of cumin can vary depending on its freshness and quality.

The cumin plant is closely related to parsley, caraway and dill. Both the whole seeds and ground cumin can add nutty warmth, pepperiness and smokiness with a faintly musty aroma to all manner of dishes.

How to use cumin. The best way to cook with cumin will vary depending on whether you are using whole seeds or ground. The seeds should be added to warm oil, usually at the beginning of the cooking process as they take longer to release their flavour.

The typical dose of cumin as an herbal supplement is 300 to 600 milligrams per day. Researchers have found evidence that cumin suppresses testosterone levels, which means it could make men less fertile if they're taking it.

Yes, Cumin helps reduce blood pressure. It has anti-inflammatory and anti-oxidant properties. It reduces blood pressure by making nitric oxide more available in the blood. Nitric oxide relaxes narrowed blood vessels and lowers blood pressure[14].

Cumin (Cuminum cyminum L.) is affected by wilt, blight and powdery mildew diseases which are responsible for heavy yield losses.

Is cumin safe for kidneys? ›

For generations, people have used cumin to treat conditions ranging from indigestion and diarrhea to headaches. People in India have used it to treat kidney and bladder stones, eye disease, and even leprosy. Now, scientific research is finding evidence that backs up many of these traditional uses.

The kidney-protective effects of black cumin are owing to its antioxidant, anti-inflammatory, immunomodulatory, antiapoptotic, and antifibrotic properties.

I like to use from 1 teaspoon to 1 1/2 teaspoon of ground cumin per pound of meat. If I have it on hand, I love to use whole cumin seeds. I'll roast them in a cast iron skillet until they become aromatic. I will grind them in a spice mill and toss in a few roasted, whole ones to chew on.

Cooking Tips & More. The best way to get the most flavor from whole cumin seeds is to roast or fry them before using or grinding. This process helps release their oils, which intensifies their flavor.

If you do burn cumin seeds, toss them out and start again; there's no rescuing bitter cumin, and its powerful flavor will ruin a dish. Cumin added at the start of a dish—a common method when making a curry or rice pilaf—forms an earthy, spicy backdrop, but long cooking kills cumin's subtleties.

How to Use Cumin Powder? You can sprinkle this in your stir fry dishes, curries, soups, salads, chaats etc. It is best to use this when you are about to finish in stir fry and soups. To use it in curries, use it along with coriander powder or garam masala.

Grinding roasted cumin seeds releases its earthy flavor notes. Because the seeds have already developed more flavor throughout the roasting and grinding process, you can use the ground cumin at any point while cooking. This is the form often used in chili and Mexican dishes or in a dry rub for meats.

Cumin seeds provide strong flavors in hot-climate cuisine. The spice is valued for its pungency and bitterness and for its ability to increase heat in curries and other hot dishes. I discovered this by accident one weekend while testing Tex-Mex recipes.

But although cumin is widely associated with heavily spiced foods, it's only spicy by association. Per The Epicentre, cumin on its own hardly has any heat and ranks at only three on the hotness scale. Compared to cayenne, which has a hotness of eight to nine on the same scale, cumin isn't nearly as spicy.