While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
I’m sure we all have some cumin in our spice racks. Personally I had no clue on what to do with this for a super long time. Cumin is an old spice and has been used for thousands of years. You are mostly going to find cumin traditionally in Mediterranean, Middle Eastern and Indian dishes; although, it is grown around the world today as birdseed.
Cumin percentage wise contains quite a bit of iron, but cumin seeds are so tiny that it would take quite a bit of them to amount to any sort of benefit. If you do consume a large quantity you would be getting high doses of Riboflavin, Niacin, Vitamin B6, Vitamin E, Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium and Zinc. Good luck with that though… that’s a lot of cumin.
Flavor wise cumin adds a background warmth to whatever dish you put it in. This warmth allows it to be a perfect addition to adobos, sofrito, garam masala and curry powders.
Usually in our home it goes into our stews, sometimes our baked beans and I do enjoy the flavor it adds to Basmatti rice when it is cooked in the rice cooker at the same time.
How do you like your cumin?