Maxima often exists but Bole does not often exist, and in many cases, Maxima only has the opportunity to achieve the name of Bole after meeting Bole, so that the story also exists in the world of spices. Cumin has been noticed in our Tang Dynasty, and the time of entering Europe through the trade route is very early, but even in the European continent where spices are scarce, people everywhere are basically not optimistic that it can be used as a spice.
Cumin can not be used as a spice? Such a problem can be said to be the biggest fool in the world in today's view, but if you look at some books of that era, their descriptions of cumin are almost linked to body odor, and the cumin record has almost no connection with food, if it were not for the insistence of the Uyghur brothers, cumin might still be a cold bench player in spices today. Seeing this, I believe that many friends will have such a doubt, what made the Uyghur brothers at that time so insistent?
To understand this problem, we must start from the actual situation at that time, the Uyghur compatriots live in the area concentrated in the northwest of our country's Xinjiang region, this area because of climate and transportation conditions, for a long time the material is relatively scarce, their main food is lamb, and the taste of the lamb itself greatly affects the feeling of eating, although it is known that the Hui compatriots use cumin to remove the peculiar smell of mutton, but the Uyghurs are not accustomed to stewed cooking. Cumin was not very suitable for them until cumin appeared.
Cumin has a defishing effect on lamb, and its aroma needs to be played in a dry and extremely rapidly warming environment, which is exactly what Uyghur compatriots commonly use to cook. In this cooking environment, cumin not only does not have the offensive aroma, it can also resemble the aroma of cumin mixed with camphor. The news that cumin can remove the fishy lamb will naturally not be ignored by the Hui brothers, but after the use of cumin for stewing, the aroma performance it brings is not satisfactory, but its inhibition effect on the fishy taste of lamb has not been weakened, which also opens up another use of cumin. If you don't have to care about the aroma of cumin, then cumin can completely act as a kind of deodorant fragrance when facing lamb, which is enough to limit cumin to heavy oil dry environments, and in many stewed and watery environments, cumin can also have its place.