CUMIN IN STYLE
A MULTIFARIOUS SPICE THAT IS AN ESSENTIAL INGREDIENT IN EVERY KIND OF REGIONAL CUISINE, CUMIN OR JEERA IS A STAPLE IN KITCHENS ACROSS ASIA, SAYS FAREEDA KANGA
Sichuan cuisine is recognised for its hot and spicy delicacies. I was surprised to learn that cumin plays an important role in this regional cuisine as well
Ask any Indian to define ‘Indian food’ and he will be dumfounded. But a foreigner will have a ready answer “chicken tikka masala or aloo tikki.”
Indian food is different not just from region to region but home to home. In this mélange of flavours there are some spices (just a handful) that are used in regional cookery across the length and breadth of the country. Amongst the foremost is jeera or cumin, known to man since the Biblical times. From the rice meat curries of Kashmir to the coconut-based ones of the South as well as traditional Gujarati vegetarian dishes and river fish recipes from Bengal, this gentle spice is an integral ingredient.
Surprisingly, I learnt that cumin is not merely restricted to Indian cooking. As I was all set to research this story in the great Indian kitchens across the country, I was introduced to Chef Qiguo Su, Executive Chinese Chef, Shang Palace, ShangriLa Hotel, Bengaluru. Chef Qiguo Su specialises in Sichuan cuisine, one of China’s eight regional culinary traditions and the most popular world over. Sichuan cuisine is recognised for its hot and spicy delicacies resulting from the liberal use of bold and spicy ingredients including garlic and chilli peppers. I was surprised to learn that cumin plays an important role in this regional cuisine as well.
“Dishes using lamb and chicken often have a smattering of cumin much like Indian cooking,” says Chef Su as he prepares a delectable cumin fried lamb, wok fried with garlic, oyster sauce and spring onion in the majestic settings of his restaurant.
A VERSATILE SPICE
“The seeds should be lightly roasted before being used whole or ground to bring out the aroma. Cumin may also be pounded with other spices in mixtures such as curry powder, crushed cumin seeds may be used as a seasoning for buttermilk, salads, raita, soups, etc.
Dal is tempered with cumin seeds to give it a warm and comforting flavour. Cumin is commonly used to temper many other legume and tandoori preparations, to enhance the flavour and aroma. Together with black peppercorns and coriander seeds, cumin is used to prepare the popular south Indian rasam,” shares Sous Chef Lakhbir Singh, Ssaffron Restaurant, Shangri-La Hotel, Bengaluru.
A HEALTHY CHOICE
Roasted cumin seed powder is added to buttermilk to aid digestion and enhance flavour. The presence of thymol and other essential oils in cumin seeds stimulate the salivary glands thereby helping in the digestion of food.
When purchasing ensure that the seeds are not broken and have a fresh and crisp texture. Do check the date of packaging before the purchase. Cumin seeds and cumin seed powder should be stored in a tightly sealed glass container in a cool, dark and dry place.