[Jon Skagfeld]

Originally posted by FV623
Cumin?
That's the stuff good curries have in them.
Pay attention VD/PW.


Cumin (Cuminum cyminum L.)
Main constituents
The fruits contain 2.5 to 4% essential oil. In the essential oil, cumin aldehyde (p-isopropyl-benzaldehyde , 25 to 35%), furthermore perilla aldehyde, cumin alcohol, a- and ß-pinene (21%), dipentene, p-cymene and ß-phellandrene were found.

In toasted cumin fruits, a large number of pyrazines has been identified as flavour compounds. Besides pyrazine and various alkyl derivatives (particularly, 2,5- and 2,6-dimethyl pyrazine), 2-alkoxy-3-alkylpyrazines seem to be the key compounds (2-ethoxy-3-isopropyl pyrazine, 2-methoxy-3-sec-butyl pyrazine, 2-methoxy-3-methyl pyrazine). Also a sulfur compound, 2-methylthio-3-isopropyl pyrazine, was found. All these Maillard-products are also formed when fenugreek or coriander are toasted. (Nahrung, 24, 645, 1980)

Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The Cumin plant grows to about 1 to 2 feet tall and is harvested by hand. Cumin is a key component in both Chili Powder and Curry Powder.

Uses
The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat.

Origins
Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey.

R.

Heh, heh, heh..Glowworm...why did I instinctively know that you would post such a reply?