Cumin, one of the six major fennels in the spices, is the only spice in the six fennels whose name comes from transliteration, and the source of the transliteration is the Uyghur name for it. Why is this spice mentioned today? Because Xiaoming found that the cumin in his original eyes was so different from the cumin in the eyes of his Uyghur compatriots.
Cumin, originally produced in the dry Middle East, if it were not for the prevalence of barbecue, it is basically a regional spice, for a long time, it has not been widely recognized, as for its name in history often stay on the 'mustach'. We all know that in ancient China, the Central Plains were often respected, and the word 'Hu' was actually pejorative, which showed that cumin was not waiting to see. In recent years, with the popularity of barbecue, cumin has become a spice that people are familiar with, but for most friends, it is only familiar, if you talk about its use, I believe the most answered is the two keywords of barbecue and lamb. In the eyes of the Uyghur compatriots, cumin is not as simple as we see.
As early as the Warring States period, we have a deep understanding of the peculiar smell of meat ingredients, such as the encyclopedia "Lü's Spring and Autumn" in the Warring States period, which records that the odor of carnivores is called zhen, and the odor of herbivores is called zhen. For the Uyghurs, their main food, lamb, is the odor of lamb, and restraining it is precisely cumin's strength. Seeing this, some friends may ask, and the Uyghur people live in Xinjiang, only a water across the water, The Hui compatriots also want to deal with the lamb, but they choose cumin, the same is restrained, why do the Uyghurs not choose cumin? This is why the Uighurs regard cumin as their most precious treasure.
The Hui prefer to bring soup and other ingredients, and prefer to cook with water, such as Lanzhou ramen, while cumin needs to be cooked in water to show its full potential. The Uyghur people are relatively dry food, commonly used in the cooking method of frying and baking, cumin in this way, there is no way to show the aroma, while the inhibition of the body will become weaker, and cumin is just in the cooking without water, it can show its charm.
Because it is closely related to their own lives, the understanding of cumin can be said to be no one in the world who is deeper than their Uyghur compatriots. In use, they found that the aroma of cumin can be maximized in dry cooking environments such as roasting, roasting, and frying, as well as under conditions of high oil and high temperatures. Under the condition of water cooking, although the aroma is not good, its effect of suppressing fishy taste is still normal. Not only that, they also found that when encountering sweetness, the degree of aroma of cumin is greatly reduced, and in the salty environment, cumin can evaporate sufficient aroma. In addition, cumin and white pepper are particularly matched, and the combination of the two can play a mutual gain. Cumin and oregano, sweet oregano, thyme, and thyme are all very compatible, and the aroma retention will also be improved. If cumin is paired with lemongrass, it can adjust the momentum of the lemongrass. At the same time, the aroma of cumin is too strong and thick for some friends to dislike, then with licorice can be effectively reconciled.
Although we don't often let cumin play the main role in cooking as our Uyghur compatriots, the charm of cumin itself should not be ignored, and it is definitely worth the money to use it well and let it embellish it deliciously.