(kumin) – Cuminum cyminum plant seeds from family umbrella which are one of the most widespread seasonings in the world. The homeland of a kumin is Central Asia. Now the product is widespread in Latin America, Central Asia and North Africa.
There are four types of cumin:
- The Persian
- Kerman
- The Syrian
- Nabateyskaya
Are a part of a kumin:
- Fat and essential oils
- Proteins
- Vitamin of group B and C
- Mineral substances (calcium, phosphorus, magnesium and others)
- Biologically active connections
Regular use of seasoning is recommended to people with disorders of nervous system, digestive tract and a cardiovascular system. Consumption of cumin promotes strengthening of immunity, improvement of memory, sight and thinking. Possessing antiseptic action, the product brings various toxins out of an organism.
Cumin is used as fragrant seasoning at preparation of bakery and other flour products, various sour-milk dishes, the first and second courses, preparation of various marinades. Seasoning has specific aroma and taste.
In cookery it is used generally whole or pounded seeds. Cumin gives special aroma to east national rice dish – pilaf.
The choice of LifeGID – Pilaf in Uzbek
- Mutton or beef - 600 grams
- Rice - 800 grams
- Onion - 250 grams
- Carrots - 650 grams
- Vegetable oil - 300 grams
- Salt
- Spices
The peeled rice is presoaked for 1.5 — 2 hours in water to which we add a little salt. Cut meat on small pieces weighing 30 — 40 grams then fry on the vegetable oil heated to temperature of 140 — 150 °. We wait for formation of a crisp crust. Then put the onions cut by half rings and continue frying. Put the carrots which are in advance cut by straws, mix and add water (ratio of water and rice 1:1), salt, spices and extinguish within 30 minutes. On all surface of a cauldron the even layer puts rice then we continue cooking and wait for a water vykipaniye. Contents are collected in the form of the hill, closed and extinguished to readiness within 30 — 40 minutes.