Often cooking friends must have heard of cumin and fennel, although the two are the same seasoning, but most people do not know what the difference between the two, some people think that cumin and cumin are spices so you can put it casually, and some people think that the two are completely different, the difference is very large, so they should be used separately, and people in Xinjiang even think that cumin is cumin, many people do not understand the difference between the two, so what is the difference between cumin and cumin? Can it really be used casually? The following Linda will answer one by one for everyone.
< h1 class="pgc-h-arrow-right" > the difference between cumin and cumin? </h1>
1. The place of origin is different. Cumin is native to Europe, currently mainly produced in Shanxi, Inner Mongolia and Liaoning and other regions of China, and is also distributed and planted throughout the country, while cumin is native to Egypt, and is currently only produced in Xinjiang and sweet potato Hexi Corridor in China;
2, the size is different. Cumin is generally about the same size as a grain of rice, but is more slender and slightly curved than a grain of rice, while cumin is about twice as small as a grain of rice, and it is also very slender, about twice as small as a grain of cumin;
3, the color is different. The color of cumin is generally green, pale green, and it is relatively fresh, while the color of cumin is generally black, tan, and looks relatively dull;
4, the taste is different. The smell of cumin is fragrant, smells not pungent, eats slightly sweet in the mouth, and cumin smells strange, smells slightly pungent, and eats some spicy in the mouth;
5. The ingredients are different. Cumin is a plant of the genus Cumin in the family Umbellifera, and cumin is a genus of cumin in the family Umbellifera, although in the same family but different genera, and cumin contains active ingredients such as fennel brain, fennelaldehyde and anisone, while cumin does not, only contains some volatile oils and fixed components such as subalol and subtilis, curdaldehyde, etc., which are completely different from the components of cumin;
6. The cooking range is different. Cumin tastes spicy and spicy, and is generally used in heavy flavor foods such as barbecue, frying and stewing, while cumin flavor is fragrant and sweet, and is generally used in various stir-fry, stews, roasts and bun dumpling fillings;
7. The therapeutic effect of diet is different. Cumin taste spicy and mild, in addition to enhancing appetite, generally also has a stomach and spleen, dampness and warming effect, and cumin flavor is fragrant and sweet, generally has the effect of spreading cold and moisturizing the liver, rational qi and nourishing the stomach.
< h1 class="pgc-h-arrow-right" > cumin suitable for? What dish is not suitable? </h1>
Because cumin has a special flavor and spicy appetizer, it is generally mainly used for various types of barbecue, hot pot, fried, stir-fried vegetables and fried steak, pork chops and other fried dishes, the main role is to improve the special flavor and appetite of food, so that people want to eat, the more they eat, the more they want to eat;
And cumin is not suitable for making stewed soups, stewed meat, roasted vegetables, stewed vegetables, boiled soups these long-term high-temperature dishes, because cumin itself has a high oil content, the aroma mainly comes from grease, and these fats themselves are volatile, adding to these dishes that require long-term high temperature will be volatilized completely in advance, resulting in no effect on the dish, added and not added, so it is not recommended.
<h1 class="pgc-h-arrow-right" > what dish is cumin suitable for? What dish is not suitable? </h1>
Because cumin belongs to traditional Chinese medicine, the smell is aromatic, the taste is sweet, and the aromatic substances are active, so it is generally suitable for all kinds of stir-fry, cold mix, bun filling, dumpling filling, roasted vegetables, stewed vegetables, stewed vegetables, because these dishes themselves are more intense, and the fragrance of cumin can give these dishes more flavor and titian, so it is very suitable;
And cumin is not suitable for stewing any soup, because cumin itself is more fragrant, if the use of stew soup will directly cover up the original fresh aroma of the soup, is the main thing, soup only cumin flavor is embarrassing, so it is not suitable.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
In fact, whether it is cumin or cumin, it is just a seasoning, itself added more will affect the aroma and taste of the food itself, it is recommended that you usually add the best is to use the appropriate amount, stew soup as far as possible do not add, so as to drink the long-lost original juice umami! You tell me? Come on duck!! I am Lin Da Guanren, a life is not good but like nagging food after the 90s otaku, if you read this article after helpful or feel like, you can click the red + number to pay attention to "Lin Da Guanren" to reserve, I will update and share more food knowledge, food skills and food unboxing evaluation video for you every day, if you have any comments or suggestions can be commented on below and interact with me, Lin Da Guan ren thank you for watching, we will see you tomorrow!
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