Cook'n with Pillsbury
Cook'n with Pillsbury™


Cook'n with Pillsbury
Cook'n & Grill'n


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Volume II
April 29, 2003

"Oh, Won't You Cumin?"

         Cumin (pronounced come-in) is a very welcoming herb, don't you think? An essential flavor of both chili and curry powder, cumin is a staple in Mexican, Indian, Thai, and Vietnamese cookery. Middle Eastern countries, like Iran, Turkey, Pakistan, Syria, and India, supply most of the world's cumin needs. The seeds of this plant, related to the parsley family, are collected by hand, and they are either used whole or in powdered form.

Toast the seeds to bring out a Mexican flair and toss them into corn batter for tortillas or cornbread. They will also add zing to citrus-based marinades for meat or poultry. Sauté seeds with garlic in olive oil to drizzle over grilled or steamed vegetables or as a spread for warm bread. Of course, it is very flavorful in stews or sauces when you want to add an ethnic sensation.

Believed to keep lovers and chickens from wandering, cumin may still have that effect when used in your kitchen. Every nose in the house will be gathered around the pot that is simmering on the kitchen stove. Well, what else could you expect with a name like cumin?

         * DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we'll post your hints and Q/A's in upcoming newsletters! *

Chomping down the chiles
Lean tortillas
Homemade low-fat refried beans
Diner's guide to mexican menus
LIVE VOTE: Would you like a HomeCook'n WEEKLY?
HomeCook'n Cover Page

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