Cumin Key facts Similar to fennel and anise seeds, cumin seeds are smaller and darker, although they do look very similar to caraway seeds; the Ancient Greeks kept cumin on the table, much as we use pepper today, a practice that continues in Morocco; cumin is used in a wide range of dishes from salsas, Tex-Mex food and curries to meat casseroles.
These are tiny elongated brown-grey seeds, essential to curries, but also widely used in Mexican, Middle Eastern and Moroccan cooking. Roasted and ground, they have a warm, earthy flavour that is intensely fragrant. The combination of cumin and allspice in the Tunisian Aubergine Salad recipe is a fine example of the role of spices in cooking.
Related Recipes
Spiced Carnaroli Rice Salad Serves 4

Spiced Carnaroli Rice Salad

This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.

Spiced Pilau Rice with Nuts Serves 4

Spiced Pilau Rice with Nuts

I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.

Spiced Pilau Rice Serves 2

Spiced Pilau Rice

Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method

Dhal Curry Serves 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

Thai Red Curry Paste Makes 8 tablespoons, ½ pint (275 ml)

Thai Red Curry Paste

This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce




CMS solutions by