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Cumin's Effect on Health &
Vietnamese Recipes with Cumin
The flavour of cumin plays a major role in Cuban, Mexican, Thai, Vietnamese,
Turkish, Afgan and Indian cuisines. Cumin is a critical ingredient of chili
powder, and is found in achiote blends, adobos, sofrito, garam masala, curry
powder, and bahaarat.
Cumin seeds are also often toasted by being heated in an un-greased frying pan
to help release their essential oils. Cumin seeds are often ground up before
being added to dishes. In powder form. it has a yellowish-brown color, with
aromatic and pungent flavor. Cumin is characterized by a strong musty/earthy
flavor which also contains some green/grassy notes.
Health Benefits
- This traditional herbal remedy has many uses. It is a stimulant as well as
a great herb for digestive disorders and even as a antiseptic of sorts. The
seeds themselves are rich in iron and are thought to help stimulate the
secretion of enzymes from the pancreas which can help absorb nutrients into
the system. It has also been shown to boost the power of the liver's ability
to detoxify the human body.
- Cumin seeds might also have anti-carcinogenic properties. In laboratory
tests, this powerful little seed was shown to reduce the risk of stomach and
liver tumors in animals.
- For digestive disorders has been well known throughout history. It can
help with flatulence, indigestion, diarrhea, nausea, morning sickness, and
atonic dyspepsia. In this case, the seeds are boiled in water to make a tea
of sorts - 1 teaspoon seeds to 1 glass water. Mix with salt and a teaspoon
of coriander leaf juice.
- Cumin is also said to help relieve symptoms of the common cold due to
it’s antiseptic properties. The cumin seeds can be boiled in tea and
then drank a couple of times a day. If you also have a sore throat then try
adding some dry ginger to help soothe it.
- Cumin can also be applied topically and is said to be a good salve for
boils. Make a black cumin paste by grinding seeds with water and apply to
the affected area.
- Cumin makes a great tonic for the body even if you don’t have a specific
ailment to cure. It is said to increase the heat in the body thus making
metabolism more efficient. It is also thought to be a powerful kidney and
liver herb and can help boost your immune system. Though the appropriate
studies have yet to be conducted, some believe black cumin seeds may even be
able to help treat asthma and arthritis.
Vietnamese Recipes with
Cumin
Green
Beans with Crushed Garlic
Ingredients
- 1 tbsp. vegetable oil
- 1/2 tsp. sugar
- 1 onion, finely chopped
- pinch of salt
- 4 cloves garlic, finely chopped
- 2 tbsp. fresh cilantro, chopped
- 3 large green chillies, seeded and sliced thinly
diagonally
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 2 ripe tomatoes, blanched, skinned, seeded, and
chopped roughly
- 1lb. green beans, washed, trimmed, and halved
Directions
1. Heat
the oil in a wok and stir-fry the onion, garlic, and green chilies, stirring
constantly, for 2 minutes.
2. Add the coriander and cumin, stir vigorously and
add the chopped tomatoes and beans. Stir and cover the wok for 5 minutes. Remove
the cover, add the sugar and a little salt, and stir again for 1 minute. Add the
cilantro, stir for 30 seconds and transfer to a warm serving dish.
Vietnamese
Beef And Lettuce Curry
Ingredients
- 1 cup uncooked long grain white rice
- 2 cups water
- 5 teaspoons white sugar
- 1 clove garlic, minced
- 1/4 cup fish sauce
- 5 tablespoons water
- 1 1/2 tablespoons chile sauce
- 1 lemon, juiced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 tablespoon ground cumin
- 1 (28 ounce) can canned diced tomatoes
- 2 cups lettuce leaves, torn into 1/2 inch wide strips
Directions
- In a pot, bring the rice and water to a boil. Reduce heat to low,
cover, and simmer 25 minutes.
- In a bowl, mash together the sugar and 1 clove garlic with a pestle.
Mix in the fish sauce, water, chile sauce, and lemon juice.
- Heat the oil in a wok over high heat, and quickly sauté the 3
cloves garlic. Mix the beef into the wok, season with cumin, and cook until
evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture.
Reduce heat to low, and simmer 20 minutes, until thickened.
- Toss the lettuce into the beef mixture. Serve at once over the
cooked rice with the remaining fish sauce mixture on the side.
Tender greens with whole cumin, tomatoes and coriander
Ingredients:
- 1 tbsp dark roasted sesame oil
- 1 tsp cumin seeds
- 1 clove of garlic, finely sliced
- 1 tsp ginger, minced
- ¼ fresh chilli, sliced
- 2 ripe tomatoes, seeded and cut into wedges
- 2 bunches bok choy, stems cut diagonally and leaves into bite-sized pieces
- 1 tsp sea salt
- 1 tbsp coriander leaves
- lime wedges
Directions:
Heat the oil in a large frying pan. Add the cumin seeds and allow them to pop
as they brown. Quickly stir in the garlic, ginger and chilli and keep it all
moving.
Once you get a strong whiff of all the spices, toss in the tomatoes and cook
for a minute, followed by the wet greens with a sprinkling of salt.
Cover and cook 3 to 4 minutes or until wilted and tender. If liquid collects,
turn the heat up for a minute to allow it to evaporate.
Serve as an accompaniment to rice and noodle dishes or simply add tofu, temper
or fine pieces of fish to make a meal. Serve piping hot with coriander and fresh
lime wedges to quench the heat.
Spicy
Vietnamese Tofu Salad
Ingredients:
2 (16-ounce) packages tofu
1 cup Soy Vay Very Teriyaki sauce
1 bunch scallions, sliced
1 pint cherry tomatoes, halved
1 cup shredded red cabbage
1 carrot, julienned (thinly sliced)
1/2 cup peanuts, chopped
Dressing:
1 teaspoon fresh ginger, minced
1 teaspoon pickled ginger, minced
1 teaspoon dry ginger
1 1/2 teaspoons chili flakes
3 tablespoons brown rice syrup
3 tablespoons soy sauce
1 teaspoon garlic, minced
1/2 teaspoon cumin
1 teaspoon roasted red chili paste
1/3 cup peanut oil
Directions:
1. Drain tofu well. Cut into 1-inch cubes. Marinate tofu at
least 6 hours in teriyaki sauce
2. Oil a baking sheet and spread marinated tofu in a single
layer. Bake at 425 degrees for 35 minutes or until golden brown.
3. Combine all dressing ingredients in a small bowl and mix
well.
4. In a large bowl combine baked tofu, scallions, cherry
tomatoes, shredded red cabbage, carrot, peanuts and baked tofu. Add dressing and
toss all ingredients together. Serve chilled.
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