from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An annual Mediterranean herb (Cuminum cyminum) in the parsley family, having finely divided leaves and clusters of small white or pink flowers.
- n. The seedlike fruit of this plant used for seasoning, as in curry and chili powders.
- n. Black cumin.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The flowering plant Cuminum cyminum, in the family Apiaceae
- n. Its aromatic long seed, used as a spice, notably in Indian and Mexican cookery.
from the GNU version of the Collaborative International Dictionary of English
- n. A dwarf umbelliferous plant, somewhat resembling fennel (Cuminum Cyminum), cultivated for its seeds, which have a bitterish, warm taste, with an aromatic flavor, and are used like those of anise and caraway.
from The Century Dictionary and Cyclopedia
- n. A fennel-like umbelliferous plant, Cuminum Cyminum.
- n. The fruit of this plant, commonly called cumin-seed.
- n. A name of several plants of other genera.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. dwarf Mediterranean annual long cultivated for its aromatic seeds
- n. aromatic seeds of the cumin herb of the carrot family
We're not in the north where the cumin is more predominant.
I made this bread-machine recipe for light rye bread today, and mistakenly put in cumin seeds instead of caraway.
Actually cumin is what makes soutzoukakia differ from meat balls.
Mixed together with meat that’s beenmarinated and slow braisedin cumin and garlic, and topped with salsa that has cilantro & lime - it’s a little too much.
The cumin is a comfort when the warmth of the bread is lukewarm, and it can support any mezze or zakusi plate with which you may want to pair this bread, for example: argan oil and dukkah, hummus bi tahini, muhammara, or charkhlis pkhali a Georgian beetroot, coriander and walnut puree.
I have even made it substituting the basil for cumin, which is even better.
The cumin is a big flavor here, so I think toasting and grinding it fresh (with an electric spice grinder or mortar and pestle) is worthwhile.
In France carraway seeds are called "cumin" and coriander, carraway and cumin are all seeds of a variety of parsley.
Explore the seasonings used in ethnic recipes, such as cumin and chili powder in Mexican food, and coriander and turmeric in Indian.
Are you familiar with the spice, "cumin", called for in this recipe?
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