Cumin resembles caraway, with which it is closely related, in aroma and flavour, but it is much more pungent and quite bitter. In olden times it was more highly prized than caraway, as testified to by the fact that, according to the Bible, the Pharisees paid their tithes with it and even in medieval England vassals used it to pay the feudal lords in lieu of their services. It was also well known to the ancient Greeks, Romans and Egyptians, who used it in place of pepper.
Unlike saffron the pigment in turmeric is soluble in fats. It is quite harmless and is used to colour butter, margarine, cheeses and mustard. By reason of its colour as well as its strong, pronounced flavour, turmeric is one of the principal ingredients of curry-powder, Worcestershire sauce and numerous other seasonings.
In the Middle Ages cumin was a culinary herb of the aristocracy, popular mainly for seasoning poultry. It was believed to destroy gases and other foul things in the stomach.
One medieval dish called `Comminee de Poulaille' consisted of chicken cooked in water and wine, then roasted and finely chopped together with ginger, sour fruit juice, saffron and cumin. Nowadays cumin is one of the ingredients of curry-powder. By itself it is also a popular seasoning in Indonesian cookery and is likewise commonly used in Latin America and north Africa.
Turmeric is a perennial plant resembling reeds and growing to a height of I in (3 ft). It is cultivated in China, India, the West Indies and Java. It is propagated by means of thin pieces of the rhizome called 'fingers' and can be harvested within ten months of planting.
Commercial cardamom is of two kinds: one from Malabar with small fruits and seeds, the other from Mysore with fruits and seeds that are slightly larger.
Unlike saffron the pigment in turmeric is soluble in fats. It is quite harmless and is used to colour butter, margarine, cheeses and mustard. By reason of its colour as well as its strong, pronounced flavour, turmeric is one of the principal ingredients of curry-powder, Worcestershire sauce and numerous other seasonings.
In the Middle Ages cumin was a culinary herb of the aristocracy, popular mainly for seasoning poultry. It was believed to destroy gases and other foul things in the stomach.
One medieval dish called `Comminee de Poulaille' consisted of chicken cooked in water and wine, then roasted and finely chopped together with ginger, sour fruit juice, saffron and cumin. Nowadays cumin is one of the ingredients of curry-powder. By itself it is also a popular seasoning in Indonesian cookery and is likewise commonly used in Latin America and north Africa.
Turmeric is a perennial plant resembling reeds and growing to a height of I in (3 ft). It is cultivated in China, India, the West Indies and Java. It is propagated by means of thin pieces of the rhizome called 'fingers' and can be harvested within ten months of planting.
Commercial cardamom is of two kinds: one from Malabar with small fruits and seeds, the other from Mysore with fruits and seeds that are slightly larger.
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