HERBS of the Bible~Day Four~~
Cumin (Cuminum cyminum)…. is an herb native to the upper areas of the Nile, mentioned in the Bible, along with Mint (Mentha sp.), when Jesus reproved the scribes.
(Matthew 23:23) “Woe to you, scribes and Pharisees, hypocrites! for you tithe mint and dill and cumin, and have neglected the weightier matters of the law, justice and mercy and faith; these you ought to have done, without neglecting the others.”~
(Old Testament) “For the fitches are not threshed with a threshing instrument, neither is a cart wheel turned about upon the cummin; but the fitches are beaten out with a staff, and the cummin with a rod.
Cumin (pronounced “KYOO-min”) is a spice made from the dried seed of a plant known as Cuminum cyminum. A member of the parsley family.
Ancient Romans used cumin the way people do pepper today, as an all-purpose seasoning for nearly every food.
Cumin is well loved in Middle Eastern and Indian dishes.
Lamb, curries and yogurt are among the most popular foods that call for Cumin.
Black Cumin, while not easy to find in certain locations, imparts a milder flavor…I find it best for those foods that don’t need a strong influence.
It’s also used to flavor liqueurs and for pickling.
The seed is used in perfumery and veterinary medicine.
It’s medicinal uses are for flatulence, colic, indigestion and diarrhea.
This is my favorite blend for Indian food or any food that you wish to impart a good bite.
**Equal amounts of: cardamon, cumin, cinnamon, nutmeg, and cloves.**
Just blend well and store in an airtight jar…I make small batches as needed for a few weeks use.
Does wonders for a basic Chili recipe.
And it spices up a cup of plain tea or hot chocolate cup.