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Cumene (Cumin)

Indian Name
Jeera
Notes
Cumene is used in most Indian dishes, and hence is characteristic.
Quantity
Typically, for a two-person dish, use 2 teaspoons of cumene.
Preparation
Browned in hot oil, or freshly ground, either before or after mild browning in oil.
Caution
If browning in oil, do not blacken. If blackened, discard and start over.
Alternative
Cumene powder
Miscellaneous
If browned in oil, cumene seeds are almost always used with black mustard seeds. The mustard seeds take londer to pop, so add them slightly before the cumene seeds. Cumene seeds boiled in lightly-salted water relieve gas troubles very quickly.



Anand Natrajan
Thu Dec 19 15:13:35 EST 1996