What is cumin used for/on? and sage?!
...here's some more stuff about it;
The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. It has a warm flavour and quite a strong, pungent aroma.
Cumin seeds can be used whole or ground into a powder. They're frequently used in Indian cooking and are a regular component of curry powder, as well as being used in the Indian spice mix garam masala.
Cumin is also used in Mexican cooking; in Europe, it's used to flavour some cheeses and is sometimes used in baking. There's also a smaller, darker variety of cumin, called black cumin, which is usually used whole in dishes, where it adds a smoky note.
Buy fresh cumin seeds and grind them yourself after dry roasting them lightly. Replace your stock frequently - like other dried spices, cumin quickly loses its pungency.
As for sage, it's pretty tough, so it's best to infuse things such as butter with it, rather than eat it whole.
Here's some more info on it;
Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it's a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour.
The strong flavour of sage means that a little goes a long way, especially if you're using dried sage, so use sparingly. It goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it's commonly served finely chopped in a butter sauce for pasta or gnocchi. It's also fried with liver or kidneys. Use a cocktail stick to pin a couple of sage leaves to a chicken breast wrapped in prosciutto for a herby flavour. Try dipping sage leaves in a light batter and deep-frying them as a vegetable or to eat as canapés with drinks
Answers: Cumin is a very aromatic spice, most often used in Indian cookery amongst others. I find it's best to buy the whole seed ratyher than the ground stuff, lightly toast the seeds in a pan and then grind them in a pestle and mortar or coffee grinder. It's quite versatile
...here's some more stuff about it;
The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. It has a warm flavour and quite a strong, pungent aroma.
Cumin seeds can be used whole or ground into a powder. They're frequently used in Indian cooking and are a regular component of curry powder, as well as being used in the Indian spice mix garam masala.
Cumin is also used in Mexican cooking; in Europe, it's used to flavour some cheeses and is sometimes used in baking. There's also a smaller, darker variety of cumin, called black cumin, which is usually used whole in dishes, where it adds a smoky note.
Buy fresh cumin seeds and grind them yourself after dry roasting them lightly. Replace your stock frequently - like other dried spices, cumin quickly loses its pungency.
As for sage, it's pretty tough, so it's best to infuse things such as butter with it, rather than eat it whole.
Here's some more info on it;
Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it's a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour.
The strong flavour of sage means that a little goes a long way, especially if you're using dried sage, so use sparingly. It goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it's commonly served finely chopped in a butter sauce for pasta or gnocchi. It's also fried with liver or kidneys. Use a cocktail stick to pin a couple of sage leaves to a chicken breast wrapped in prosciutto for a herby flavour. Try dipping sage leaves in a light batter and deep-frying them as a vegetable or to eat as canapés with drinks
cumin is used a lot in mexican cooking, when making refried beans, I use cumin, chili powder, onions and a little garlic and lime. sage is an herb that can be used with beef, pork, chicken, veggies...most anything.
I use cumin in mexican food and in some middle eastern foods, and beans. I don't use sage as much, but it goes in corn bread dressing and some rice dishes. Hope that helps.
Mostly in mexican food..
use sage in stuffing mix, sausage, chicken..
cumin is good in fajitas
I use cumin when making spanish rice