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EP4 More than Masala: Cumin

EP4 More than Masala: Cumin

Update: 2021-06-211
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Ah Cumin. Cumin is that spice, you know, the one that is almost everywhere? It's used pretty ubiquitously across the subcontinent, from the southern tip of India, all the way north, and well into Central Asia. It goes to the east into China, and in the other direction across the Mediterranean and the Middle East. We also see it in North and East Africa, and then over the oceans into Mexico. Later in history, we see cumin show up in the Southern United States. This month Keith prepares an Afghan dish to celebrate this beautiful spice that is incredibly versatile. You can't imagine hummus, dal, garam masala, foul medammes, tacos or chilli without cumin. Grab your cup of tea, and maybe a cumin biscuit to go with it, and settle in for more than masala. 
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EPISODE SOURCES:
Maskevich, Adam. From 'Ancient Sumeria To Chipotle Tacos, Cumin Has Spiced Up The World', https://www.npr.org/sections/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world#:~:text=To%20the%20east%2C%20cumin%20traveled,from%20there%20throughout%20South%20Asia.

Prior, David The Jewels of Afghanistan. https://www.prior.club/inspiration/parwana-afghan-cookbook-durkhanai-ayubi

Subhash Padhye, Sanjeev Banerjee, Aamir Ahmad, Ramzi Mohammad, and Fazlul H

Sarkar, "From here to eternity - the secret of Pharaohs: Therapeutic
potential of black cumin seeds and beyond". https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2583426/pdf/nihms-73138.pdf

How Black Cumin is Harvested in Afghanistan", https://www.rumispice.com/blogs/rumi-red-saffron/cumin-harvest

Achaya, K.T, The Illustrated Foods of India A-Z, Oxford University Press, 2009

Achaya, K.T, A Historical Companion Indian Food, Oxford University Press, 2004

Nabhan Gary, Cumin, Camels and Caravans

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EP4 More than Masala: Cumin

EP4 More than Masala: Cumin

Chef Keith Sarasin and Ragini Kashyap from Third Culture Cooks