Video
Not just curry: Cumin seed bolognese
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By
Sarina Kamini
Abstract
Who doesn’t have a family recipe for this global staple? The cumin seed in our version harks back to family and the reality of what it is to live and eat in a cross-cultural world.
The familiarity of cumin seed makes it one of those spices that you can pretty much use across any cuisine without corrupting the end result. Familiarity matters, because if a flavour is familiar and generally regarded as delicious, then its inclusion won’t startle.
I love cumin seed in spaghetti bolognese.
It adds texture and rounds out the trio of garlic, tomato and basil that serves as the basis for a lot of Italian dishes that have made it into the Aussie culinary lexicon.
Cumin seed is woody and fragrant – it warms the mouth before eucalyptus characteristics draw forward to leaving a cooling freshness. In Ayurvedic tradition, cumin seed is a powerful digestive agent. Another reason to add it to cooking when making rich and meaty dishes.
Similar to green cardamom, I use cumin seed most often in its whole form. Grinding the seed changes its aromatic profile, making cumin a grittier and less pretty proposition. Cumin seed whole is one of those spices that is really forgiving if the cook errs on the side of too much.
And I think a forgiving spice is one to prize in the kitchen. Don’t you?
Cumin top tips
• I don’t dry roast my cumin seed before adding it to the pan. Keeping them fresh when they hit the heat and fat means their flavour expression is less confined and a little rounder.
• Anywhere cumin seed goes, ground coriander can comfortable follow. These two spices are a match made in aromatic heaven.
• Old or poor quality cumin seed will present as more pungent than pretty. Make the effort to refresh your cumin seed every six months.Read More
