Indonesian Culinary - Cumin - Jintan Ingredients

Cumin - Jintan

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written at Tue, 2 March 2010

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma. Cumin can be used ground or as whole seeds, as it draws out their natural sweetnesses. It is traditionally added to chili, curries. Cumin has also been used on meat in addition to other common seasonings. It helps to add an earthy and warming feeling to cooking making it a staple in certain stews and soups.
Source : http://en.wikipedia.org

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Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

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