Caraway and cumin

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Caraway and cumin are often confused in everyday language. The names suggest that cumin is a subspecies of cumin. Although caraway and cumin are both umbellifer and closely related to each other, but anyone who has ever replaced the cooking cumin with the prescribed by the recipe cumin, knows the great difference in taste of the two spices.

Caraway and cumin are different!

Although both cumin and cumin are ancient spices that have been known for millennia, they can be found in different parts of the world in different local dishes.

  • Caraway seed has always had a traditional place on European menus from the Netherlands to Siberia.
  • cumin however, it is an integral part of many recipes in India, South America, China, North Africa, the Middle East, Turkey and Greece.

Caraway has the advantage that it can be combined with many other spices thanks to its mild taste. This makes cumin a perfect accompaniment to cabbage, roast meat or, in general, meat dishes, fresh bread and soups and salads.

Cumin, on the other hand, has a strong taste, which is not always compatible with other spices. In Germany, our palate comes to enjoy cumin, especially with dishes like chili con carne or falafel.

Effect of cumin and cumin similar

Cumin and cumin can look back on a long tradition as medicinal plants. Cooks around the globe know about the appetizing effect of both spices. Cumin and caraway stimulate the metabolism, affect digestion by stimulating bile and gastric secretion, and help against cramping, flatulence and colic.

Because cumin and cumin both essential oils In addition, they exert a growth-inhibiting effect on bacteria and fungi. Caraway is one of the most common natural remedies for flatulence in Germany and is sometimes given to babies. In the past, it used to be common to consume cumin with some sugar after a heavy, high-fat meal.

Nursing mothers appreciate the milk-driving power of cumin (consume cumin preparations during pregnancy and lactation only after consultation with a doctor!). In addition, cumin should help against headaches and toothache. Like cumin, it is also used for menstrual cramps, cough and respiratory problems.

Caraway against flatulence

Already the Romans knew about the positive effect of caraway on bloating. Almost all natural remedies for flatulence therefore contain caraway. In drugstores and health food stores you can buy tea mixes with caraway, anise and fennel. Cumin tea is also suitable for three-month colic in infants. Even with other gastrointestinal complaints such as bloating or stomach cramps, cumin tea can provide relief and also provide a fresh breath.

Making cumin tea yourself

If you want to make caraway tea yourself, you should let one or two teaspoons of whole caraway seeds (which have a better effect against flatulence than ground caraway seeds) boil briefly. Then let simmer for about ten minutes and drain.

You can drink the tea twice a day. Tip: It is better to add a quarter of tuber fennel to the cumin tea than sweet, which increases the effect. Alternatively, cumin oil (one to two drops) can be dribbled and eaten up to three times a day on a piece of sugar.

However, cumin should not be taken in large amounts for long periods, otherwise liver and kidneys may be damaged.

Cumin Recipe: couscous with vegetables

For three people you need:

  • 200g couscous
  • 300g potatoes
  • 250g zucchini
  • 250g carrots
  • 1 can chickpeas
  • 1 onion
  • 2 cloves of garlic
  • 3 tomatoes
  • 30g raisins
  • 2 tbsp olive oil
  • 2 tablespoons freshly pressed lime juice
  • 450ml vegetable broth
  • To taste: cumin, pepper, salt, turmeric, coriander, cinnamon

Dice potatoes, carrots, zucchini, onions and garlic and sauté in a stock pot with heated olive oil while stirring. Now the vegetables are cooked at low temperature with a lid, stirring occasionally.

In the meantime, drain the chickpeas into a sieve and wash them under running water until the drinking water remains pure, then add to the vegetables. Dice the tomatoes and mix with raisins also under the vegetables. Season vigorously, then add 150ml to the vegetable stock and let it simmer for ten minutes.

The rest of the vegetable broth is boiled and poured over the couscous filled in a bowl, allowed to swell for about five to ten minutes. Just before serving add the lime juice.

Traditionally, the dish is served on a plate, with the vegetables framing the couscous.

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