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Cumin

Cumin is one of the most famous and indigenous herbs to upper Egypt since long ago. Its common name is cumin or cumino aigro, while its botanical name is cuminum cyminum. It is called kamon in Arabic and kamnini, in the ancient Egyptian language. It is also one of the spice herbs with volatile oils.Cuminaldehyde is the principal flavour - giving volatile oil .Cumin has an earthy, pungent, aromatic flavour which is slightly bitter but not hot, the aroma is characteristic and is modified by frying or dry roasting.

 

Uses:
Its uses are mainly as a stimulant, carminative(prevents or relieves flatulence), antispapasmodic. It had a considerable reputation in helping flatulence caused by uneasy digestion and as a remedy for colic and dyspeptic headache( caused by disturbance in digestion). Applied externally as a plaster, it eased stitches and pain in the side and has been combined with other herbs to form a stimulating liniment.In the kichen it complements, chicken, lamb, cheese, vegetables, rice, lentils, curries, Mexican dishes, tomato sauce and bread. Cumin has an affinity with dried beans and pulses. It is also an excellent spice for vegetables and is often used in conjunction with Coriander Seed.Cumin is an essential ingredient in curry powders and blends. Texas and Northern Mexico also use Cumin to flavour nachos and tacos.

 

 Price / lb : $ 12.0


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