Spice it Up: Cumin

Cumin (also spelled cummin) is a member of the parsley family and is cultivated in extremely hot summer temperatures. It is the dried seed harvested from the herb cuminum. Native to Iran and the Mediterranean region, the yellow-brown spice’s history goes back to ancient times, even being found in the tombs of the Egyptian pharaohs . Cumin is also mentioned in the Bible twice (Isaiah 28:27 and Matthew 23:23). Ground cumin has a slightly oily texture and when it is fresh the spice is more pungent than its seed form; however, the seeds are able to retain its pungency for a longer time. Use with care because the spice is so strong that it can blot the taste of other spices used in whatever you are cooking.


Read more about other Spices such as Lemongrass in our Healthy Living Section at MCCN

Tricks for Competition Barbeque

If you are interested in participating in competition barbeque, cooking up some Memphis barbeque may be the way to go if you want a first place prize.

Memphis BBQ involves more than just using a great sauce or rub. In fact, Memphis barbeque relies more on the quality and flavor of the meat than anything else. For this reason, it is essential to know how to prepare your Memphis BBQ to bring out the very best flavor possible.

After selecting the best meat for your Memphis barbeque, you will need to apply the dry rub. The dry rub can be made of a number of different spices according to your taste, but some of the more common spices used for Memphis BBQ include:

  • Paprika
  • Cumin
  • Garlic
  • Onions

Memphis barbeque should be allowed to slow roast until it is nearly falling off of the bone. Then, a Memphis BBQ sauce is applied to the meat.

Memphis barbeque sauce generally consists of vinegar and tomatoes, as well as a number of other spices — though it usually is thin and not too spicy. This tasty sauce is usually included on the side of the meat or is dribbled over the top.