Cumin Quotes

The Kitchen           Half a papaya and a palmful of sesame oil; lately, your husband’s mind has been elsewhere.   Honeyed dates, goat’s milk; you want to quiet the bloating of salt.   Coconut and ghee butter; he kisses the back of your neck at the stove.   Cayenne and roasted pine nuts; you offer him the hollow of your throat.   Saffron and rosemary; you don’t ask him her name.   Vine leaves and olives; you let him lift you by the waist.   Cinnamon and tamarind; lay you down on the kitchen counter.   Almonds soaked in rose water; your husband is hungry.   Sweet mangoes and sugared lemon; he had forgotten the way you taste. Sour dough and cumin; but she cannot make him eat, like you.

Do not save your loving speeches for your friends till they are dead. Do not write them on their tombstones, speak them rather now instead.

Ma swore, pointing her wooden spatula like a blade. “Chili! I mean, Cumin! I mean Cinnamon! Dammit, the middle child! Stop badgering the girl child!” Pa

Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot.

Kitchen solace—the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)” RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region’s cooking is influenced by olive oil, another’s is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet

Ah, fresh young love! It was like the smell of cumin roasting in butter: you couldn't hide it for anything.

avocado—score it, spritz with lemon or olive oil, sprinkle with salt and cumin, and eat it like a grapefruit.

Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG.

In Italy you learned cunning, but in Antwerp, flexibility. And besides, the shopping! Just step out of your door and you can get a diamond or a broom, you can get knives, candlesticks and keys, ironwork to suit the expert eye. They make soap and glass, they cure fish and they deal in alum and promissory notes. You can buy pepper and ginger, aniseed and cumin, saffron and rice, almonds and figs; you can buy vats and pots, combs and mirrors, cotton and silk, aloes and myrrh.

These ways we have to settle. Moving house. I hate packing: collecting myself up, pulling myself apart. Stripping the body of the house: the walls, the floors, the shelves. Then I arrive, an empty house. It looks like a shell. How I love unpacking. Taking things out, putting things around, arranging myself all over the walls. I move around, trying to distribute myself evenly around the rooms. I concentrate on the kitchen. The familiar smell of spices fills the air. I allow the cumin to spill, and then gather it up again. I feel flung back somewhere else. I am never sure where the smell of spices takes me, as it had followed me everywhere. Each smell that gathers returns me somewhere; I am not always sure where that somewhere is. Sometimes the return is welcome, sometimes not. Sometimes it is tears or laughter that makes me realize that I have been pulled to another place and another time. Such memories can involve a recognition of how one's body already feels, coming after the event. The surprise when we find ourselves moved in this way or that. So we ask the question, later, and it often seems too late: what is it that has led me away from the present, to another place and another time? How is it that I have arrived here or there?

He proceeds to tell me about blends of curry powders, the benefits of fresh spices, the tamarinds he is now importing in the shell. I am so absorbed I forget the kitchen---and my unfeminine blunders---entirely. He describes the smoky flavor of cumin, the black bitterness of fenugreek seeds, the sweet richness of fresh coconut flesh, the fierce blast of fresh ginger root.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

Inside, the box was divided into tiered chambers, each with a lacquered lid, and these held a selection of ground and whole spices: sage, turmeric, cumin, ginger, mustard, cinnamon, asafetida, mace, cayenne, and cloves. I felt like an emperor receiving the treasures of a new country. The odor rising from the box was like a clambering vine wrapping itself thickly around my head, musky with the deep minerals of the earth and dusting my shoulders with a rainbow of pollen.

and then she said, apologetically, “You do not look Cuban.” “Pues, lo soy,” I said haughtily. (“Well, I am.”) Luisa nodded and packed up her lunch, moving on to change the bed linens. I sat at that table for at least a half hour, reeling. I kept thinking, How dare she try to take my own identity away from me? But as I looked around my house, seeing no pictures of my family, not a single Latin-American book, stray blond hairs in my hairbrush, not even a jar of cumin in my spice rack, I realized Luisa hadn’t done that to me. I had done it to me. I’d made the choice to be different from my true self.

Many people are partial to the notion that . . . all writers are somehow mere vessels for Truth and Beauty when they compose. That we are not really in control. This is a variation on that twee little fable that writers like to pass off on gullible readers, that a character can develop a will of his own and 'take over a book.' This makes writing sound supernatural and mysterious, like possession by faeries. The reality tends to involve a spare room, a pirated copy of MS Word, and a table bought on sale at Target. A character can no more take over your novel than an eggplant and a jar of cumin can take over your kitchen.

cumin

Keep me cumin!” ~ Herbalist Tracie

The strong aroma of meat, fried onion, cumin, and baked dough soaked into my skin so deeply that I have never lost it. I will die smelling like an empanada.

She took out avocados, tomatoes, a Bermuda onion, and a container of cottage cheese. She searched the pantry for cumin, cilantro, garlic. She had two secret ingredients: cottage cheese that gave the guacamole a creamy taste and Hawaiian sea salt. Becky had introduced her to pink Hawaiian sea salt. The grains were like delicate crystals, and Becky used to eat them from the palm of her hand.

Today at lunch the waiter told me that the soup of the day was "Beef and Human." And I was like, "What the shit?" He said he'd had some and it was "good but really heavy on the human." Victor was like, "That sounds great. I'll have a bowl of that," and I felt like I'd fallen into a Twilight Zone movie. But it turns out the waiter was saying "Beef and Cumin," which honestly sounds almost as gross.

A recent systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months.

Jasmine smells like human flesh. Mix it with cumin, which smells like sweat, and you have the scent of sex. If you spread it on your body, watch out, you'll have sycophants all over the place, people crawling out of the woodwork to be close to you.

A whole roasted lamb—stuffed with lamb sausages, organ and glandbreads, dried fruits and currants, tomato/garlic/onion mush, the entirety cardamomated, corianderized, cumined, cloved—was brought out on a spit, danced around. The carcassbearers were women, further gorgeous bursting Slavs,

The progress of Sybilla though a market was the progress of worker bee through a bower of intently propagating blossoms. Everything stuck. From the toy stall she bought two ivory dolls, a hen whistle, a rattle and a charming set of miniature bells for a child’s skirts: all were heroically received and borne by Tom, henceforth marked by a faint, distracted jingling. From the spice booth, set with delicious traps for the fat purse, she took cinnamon, figs, cumin seed and saffron, ginger, flower of gillyflower and crocus and—an afterthought—some brazil for dyeing her new wool. These were distributed between Christian and Tom. They listened to a balladmonger, paid him for all the verses of “When Tay’s Bank,” and bought a lengthy scroll containing a brand-new ballad which Tom Erskine read briefly and then discreetly lost. “No matter,” said the Dowager cheerfully, when told. “Dangerous quantity, music. Because it spouts sweet venom in their ears and makes their minds all effeminate, you know. We can’t have that.” He was never very sure whether she was laughing at him, but rather thought not. They pursued their course purposefully, and the Dowager bought a new set of playing cards, some thread, a boxful of ox feet, a quantity of silver lace and a pair of scissors. She was dissuaded from buying a channel stone, which Tom, no curling enthusiast, refused utterly to carry, and got a toothpick in its case instead. They watched acrobats, invested sixpence for an unconvincing mermaid and finally stumbled, flattened and hot, into a tavern, where Tom forcibly commandeered a private space for the two women and brought them refreshments. “Dear, dear,” said Lady Culter, seating herself among the mute sea of her parcels, like Arion among his fishes. “I’m afraid I’ve forgotten which are the squashy ones. Never mind. If we spread them out, they can’t take much hurt, I should think. Unless the ox feet … Oh. What a pity, Tom. But I’m sure it will clean off.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

His stomach rumbled. He hadn't eaten since breakfast, and the aromas drifting up from the kitchen below reminded him of his mother's masala box, filled with all the spices she used to make their meals- zesty cumin, sweet cinnamon, fragrant bay leaves, savory mustard seeds, rich peppercorn, pungent garam masala, and spicy chilies- they were all tied up in a sense of home.

2 pounds ground beef 1 onion, diced 3 cloves garlic, minced 1 Tablespoon oil 2 Tablespoons chili powder 2 teaspoons dried oregano 1 teaspoon ground cumin 2 Tablespoons flour 1 28 oz can diced tomatoes with juice 1 7 oz can diced green chilies 2 to 3 cups grated cheddar cheese Salt and pepper to taste 1 8½ oz package corn muffin mix 1 12 oz can whole kernel corn, drained

It is an aromatic custard in a white dish. He saw the gooseberries earlier, tiny bubbles of green glass, sour as a friar on a fast day. For this dish you need fresh hens’ eggs and a pitcher of cream; you need to be a prince of the church to afford the sugar. His uncle stands over him. The custard quakes in waves of sweetness and spice. ‘Nutmeg,’ he says. ‘Mace. Cumin.’ ‘Now taste it.’ ‘And rosewater.

She takes cookbooks out of the library and finds recipes that add a little glamour to our lives without expensive ingredients, so a pea soup that employs a ham bone might start with sautéed cumin seeds or a grilled cheese sandwich is elevated to an entrée with the addition of an exotic slaw on the plate. We mostly get along fine, and our division of labor is fair: cook and dishwasher, optimist and pessimist.

steep taper, seven day timetable, plenty of loperamide; magnesium supplements and free form amino acids to replenish my burnt-out neurotransmitters; protein powder, electrolyte powder, melatonin (and weed) for sleep as well as various herbal tinctures and potions my fashion intern swore by, licorice root and milk thistle, nettles and hops and black cumin seed oil, valerian root and skullcap extract. I had a shopping bag from the health food store with all the stuff

Overweight women were randomized to eat calorie-restricted weight-loss diets with or without a teaspoon of added cumin a day (half a teaspoon at both lunch and dinner). Over the three-month study, those in the cumin group lost about four more pounds and nearly an extra inch off their waists, in addition to significantly dropping their triglycerides and cholesterol.2727 Since cumin can be purchased in bulk for less than a dollar an ounce, a teaspoon would cost less than ten cents a day.

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

By the time Marlboro Man walked in the door, I was stirring in the canned kidney beans and minutes away from throwing up. “Mmmm…smells good,” he said. He walked over to the stove and wrapped his arms around my waist, resting his palms on my belly. “How are you, Mama?” he asked. Butterflies went crazy in my stomach. He did it for me, even when cumin was making me sick. “I’m better today,” I said, focusing on my physical condition. “How are you?” “I’m good,” he said. “I’m worried about you, though.” His hands caressed my ribs, my arms, my sides. He touched me all the time; physical indifference was never a problem with Marlboro Man.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

1 To prepare the squash, peel off the tough skin with a potato peeler. Cut the squash in half lengthwise with a sharp chef’s knife, then scoop out the seeds and goop. (You can save the seeds for a tasty snack later, if you like—see page 52.) 2 Next, slice off the stem and the very bottom of the squash and throw them away. Place each half of the squash flat side down on a cutting board. Chop each half into ½-inch slices, then cut each slice into cubes. 3 Melt the butter in a large pot over medium heat. Add the onion, bell pepper, and garlic and sauté until translucent, about 2 minutes. 4 Add the cubed squash, cumin, coriander, turmeric, and cayenne, and

Ingredients 2–3 cans dark red kidney beans (drained) 2 stalks celery, chopped 2 onions, chopped 2 green peppers, chopped 2–3 T olive oil 1 28-oz. can whole tomatoes 3–4 cloves garlic 3–4 T chili powder 1–2 T cumin 2–3 T fresh parsley 2–3 T oregano 1 can beer 1 cup cashews 1/2 cup raisins (optional) Heat oil in large pot; sauté onions until clear, then add celery, green pepper, and garlic; cook for 5 minutes or so. Add tomatoes (with juice; break the tomatoes into small chunks) and kidney beans; reduce to simmer. Add chili powder, cumin, parsley, oregano, beer, cashews, and raisins (opt.). Simmer as long as you want. Garnish with fresh parsley or grated cheddar cheese.

Flaking florentine rounds,' he whispered. 'Peaches in snow-cream.' 'No,' she murmured. 'No more.' 'Meat pies. Mutton balls topped with spinach and walnuts and cumin ground fine...' 'You have no cumin. Mister Fanshawe told me this morning.' 'We have no mutton either,' he said. 'Nor walnuts until next autumn.' The larders were less than half full, he knew. As Christmas drew near the stores sank lower. They would serve spiced cider in place of wine, John told the kitchen. Cold sallets of of sorrel, tarragon and thyme would follow hot ones of skirrets, beets and onions. They would dress lettuce leaves with cider vinegar, salt and oil and dip the endives in oil, mustard and beaten yolks.

To start, there were small salads- the thinnest slivers of red and yellow pepper, slow roasted and glistening with olive oil, and the simplest blend of carrots and golden onions, heady with the smell of cumin. Then came the fish, its sauce simmered with saffron and tomatoes, thickened with ground almonds. I served myself the merest spoonful or two. "Elle est stratégique." Affif winked with approval. "She knows what's coming." I wanted to savor every bite, even if it was a small one, nothing blurred by the rebellion of a tired palate. I plucked a toothpick out of the end of an oblong white calamari. It was stuffed with rice and peppers, a curly violet-tipped tentacle poking out here and there.

I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!

I put a handful of Criollo beans into the grinder. Their scent is very far from sweet. I can smell oud, and sandalwood, and the dark scents of cumin and ambergris. Seductive, yet faintly unsavory, like a beautiful woman with unwashed hair. A moment in the grinder, and the beans are ready to use. Their volatile essence fills the air, freed from one form into another. The Maya tattooed their bodies, you know, in order to placate the wind. No, not the wind. The gods. The gods. I add hot water to the beans and allow them time to percolate. Unlike coffee beans, they release an oily kind of residue. Then I add nutmeg, cardamom and chili to make the drink that the Aztecs called xocoatl- bitter water. That bitterness is what I need.

She's always sniffing the bottles in the spice cabinet." I didn't know she'd even noticed. At first it was just curiosity; why did fennel and cumin, identical twins, have such opposing personalities? I had crushed the seeds beneath my fingertips, where the scents lingered for hours. Another day I'd opened a bottle of nutmeg, startled when the little spheres came rattling out in a mothball-scented cloud. How could something so delicate have such a ferocious smell? And I watched, fascinated, as the supple, plump, purple vanilla beans withered into brittle pods and surrendered their perfume to the air. The spices were all so interesting; it was impossible to walk through the kitchen without opening the cupboard to find out what was going on in there.

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

This is exactly the point Jesus reiterates in Matthew 23:23, where he exhorts the people to keep “the weightier matters of the law: justice and mercy and faithfulness,” without neglecting the responsibility they have to tithe their mint, dill, and cumin. Clearly, Jesus doesn’t want us to keep the little commandments in Scripture and miss the big stuff, but neither does he allow us to overlook the smallest parts so long as we get the big picture right. He expects obedience to the spirit of the law and to the letter. Our Messiah sees himself as an expositor of Scripture, but never a corrector of Scripture. He fulfills it, but never falsifies it. He turns away wrong interpretations of Scripture, but insists there is nothing wrong with Scripture, down to the crossing of t’s and dotting of i’s.

Through Poppy’s eyes, she learned to see the treasures that the mountains held for those who lowered their eyes and let them linger on the ground: neat little mats of wild thyme encrusted on sun-baked rocks and stones covered with pin cushions of yellow saxifrage bobbing up and down between the sparkling ripples of the mountain streams. Lucy had passed waterfalls where tall, pink adenostyles stood proudly at the edge to be showered and splashed, and frothy clumps of white saxifrage cascaded from crannies in the shining, rocky sides into the tumbling waters below. She had wandered across hillsides where wild cumin blew on the breeze, ambled under the cool shadows of the pinewoods punctuated by bright, dainty astrantia and plodged through mountain bogs amongst the fluffy white drumsticks of cotton grass. 

Decorated in exotic tones of saffron, gold, ruby, and cinnamon with accent walls representing the natural movement of wind and fire, and a cascading waterfall layered with beautiful landscaped artificial rocks and tiny plastic animals, the restaurant was the embodiment of her late brother's dream to re-create "India" in the heart of San Francisco. The familiar scents- cinnamon, pungent turmeric, and smoky cumin- brought back memories of evenings spent stirring dal, chopping onions, and rolling roti in the bustling kitchen of her parents' first restaurant in Sunnyvale under the watchful army of chefs who followed the recipes developed by her parents. What had seemed fun as a child, and an imposition as a teenager, now filled her with a warm sense of nostalgia, although she would have liked just one moment of her mother's time.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Elijah had roasted duck confit legs in toasted, ground coriander, cumin, and chili; he'd paired it with a strawberry and pink peppercorn gastrique sauce drizzled overtop and dotted on the platter. He'd baked walnut, ramp, and queso fresco financiers in small round molds and topped each of them with a strawberry flower. He'd colored more of his homemade queso fresco---one of Penelope's recipes---with beet powder, which he'd molded into spheres, dotted with nigella seeds, and topped with strawberry stems to approximate the look of strawberries while adding a creamy element to the dish. To punctuate the strawberry-patch appearance further and add another contrast, he'd scattered pickled half-ripe strawberry cubes, more strawberry blossoms, and tiny, fragrant yellow and red alpine strawberries across the plate. Shards of sumptuous, crispy duck skin finished the plate.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

Chef Kishen dazzled the table. I, on the other hand, transport people to dazzling places. But I have never been able to cook like him. His touch was precise. As if music. He appraised fruits, vegetables, meats, with astonishment, and grasped them with humility, with reverence, very carefully as if they were the most fragile objects in the world. Before cooking he would ask: Fish, what would you like to become? Basil, where did you lose your heart? Lemon: It is not who you touch, but how you touch. Learn from big elaichi. There, there. Karayla, meri jaan, why are you so prudish? ... Cinnamon was 'hot', cumin 'cold', nutmeg caused good erections. Exactly: 32 kinds of tarkas. 'Garlic is a woman, Kip. Avocado, a man. Coconut, a hijra... Chilies are South American. Coffee, Arabian. "Curry powder" is a British invention. There is no such thing as Indian food, Kip. But there are Indian methods (Punjabi-Kashmiri-Tamil-Goan-Bengali-Hyderabadi). Allow a dialogue between our methods and the ingredients from the rest of the world. Japan, Italy, Afghanistan. Make something new. Channa goes well with artichokes. Rajmah with brie and parsley. Don't get stuck inside nationalities.

For a hitter, there’s no thrill quite like a late inning, game-changing home run. Unless, that is, the shot is called back. On July 24, 1983, Kansas City superstar George Brett was riding high after hitting a two-out, two-run homer in Yankee Stadium. The future Hall of Famer’s blast changed a 4–3 ninth inning deficit into a 5–4 Royals lead. The joy soon faded, though, when New York manager Billy Martin asked home plate umpire Tim McClelland to inspect Brett’s bat. Earlier in the season, Yankee third baseman Graig Nettles had noticed that Brett seemed to use more pine tar than the rules allowed—and Martin had saved that choice information for just such a moment as this. McClelland measured the goo on Brett’s bat, finding it exceeded the eighteen inches allowed. Brett was called out, erasing the home run and giving the Yankees a 4–3 victory. The Royals were incensed by the ruling, which was later overturned by American League president Lee McPhail, who said “games should be won and lost on the playing field—not through technicalities of the rules.” Baseball’s official acknowledgment of the “bigger picture” is reminiscent of Jesus’ approach to God’s laws. Arguing with hypocritical Pharisees, Jesus once said, “You give a tenth of your spices—mint, dill and cumin. But you have neglected the more important matters of the law—justice, mercy and faithfulness. You should have practiced the latter, without neglecting the former” (Matthew 23:23). Our concern for the letter of the law should be balanced by an equal concern for the spirit of the law. If you’re inclined to spiritual pickiness, don’t forget the “more important matters.

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

According to his closest disciple who served him while patriarch, Fr Raphael Ava Mina, Kyrillos' diet was meager and austere. When he broke his fast around midday—having started the day with psalmody at three in the morning—it would inevitably be with a piece of bread (qorban) and dukkah. With much pleading, he could occasionally be convinced to add a few small spoons of beans. Often Kyrillos would be delayed by meetings and then he would have his breakfast only after three in the afternoon. For lunch, he would usually have some dried bread with a small number of cooked vegetables—but, Fr Raphael recalls, he would never actually eat the vegetables, but only dip his bread in their sauce. Before he slept, he would usually be satisfied with some fruit or bread at most. "I never saw him touch a piece of chicken or meat, or even have a sip of milk." That was during the non-fasting days. In fasting times, especially that of Lent and the Theotokos fast, even though he had been awake since the earliest hours of the morning, he would eat only once later in the evening. At one point during the fifty days of Resurrection, Kyrillos gave his regular cook a few days of leave, upon which Fr Raphael, who in his own words "did not know how to cook," thought to take care of the kitchen. Each evening he would lay out roasted chicken, a few small pieces of meat, rice, bread and cheese; only to find the chicken and meat untouched, with the bread and cheese eaten. Given the poor refrigeration of the day, each evening would see a new meal largely wasted. "I need to tell you something...I don't think he likes chicken," the disciple recalls telling the cook when he returned. Confused, the cook rebuked Fr Raphael, saying, "He would never eat it like that....You need to cut chicken so fine and mix it with the rice so that he cannot see it!" A man of sixty, physically large and athletic, and yet they had to trick him, lest he eat only bread and cumin.

At the very moment that they are thanking God for the enjoyment of civil and religious liberty, and for the right to worship God according to the dictates of their own consciences, they are utterly silent in respect to a law which robs religion of its chief significance, and makes it utterly worthless to a world lying in wickedness. Did this law concern the “mint, anise, and cumin” — abridge the right to sing psalms, to partake of the sacrament, or to engage in any of the ceremonies of religion, it would be smitten by the thunder of a thousand pulpits. A general shout would go up from the church, demanding repeal, repeal, instant repeal! — And it would go hard with that politician who presumed to solicit the votes of the people without inscribing this motto on his banner. Further, if this demand were not complied with, another Scotland would be added to the history of religious liberty, and the stern old Covenanters would be thrown into the shade. A John Knox would be seen at every church door, and heard from every pulpit, and Fillmore would have no more quarter than was shown by Knox, to the beautiful, but treacherous queen Mary of Scotland. The fact that the church of our country, (with fractional exceptions), does not esteem “the Fugitive Slave Law” as a declaration of war against religious liberty, implies that that church regards religion simply as a form of worship, an empty ceremony, and not a vital principle, requiring active benevolence, justice, love and good will towards man. It esteems sacrifice above mercy; psalm-singing above right doing; solemn meetings above practical righteousness. A worship that can be conducted by persons who refuse to give shelter to the houseless, to give bread to the hungry, clothing to the naked, and who enjoin obedience to a law forbidding these acts of mercy, is a curse, not a blessing to mankind. The Bible addresses all such persons as “scribes, Pharisees, hypocrites, who pay tithe of mint, anise, and cumin, and have omitted the weightier matters of the law, judgment, mercy and faith.

A Mediterranean flatbread, the pita is baked at a high temperature so that puffy pockets form in the middle, which can then be stuffed with meat or beans. He did the same thing that Secretary Girl did with her turtle burger bun... ... picking something that would keep the meat juices from dripping out the bottom! Hmm. You used a handmade Tzatziki sauce to ameliorate the smelliness of the kebab meat and to create a mild base to make the spices stand out. And the burger patty... ... is kofta! A Middle Eastern meatloaf of ground beef and lamb mixed with onions and plentiful spices, its highly fragrant aroma hits the nose hard! Its scent and umami flavor are powerful enough to bring tears to the eyes!" W-what is going on here?! How could they eat all that greasy, heavy meat so quickly and easily?! "Here. Let me give you a lesson. Four things are required for a good burger. A bun, a patty, some kind of sauce and... ...pickles. The sharp smell and tart flavor of pickles is what highlights the meaty umami of the patty. Pickles are a hidden but key component of the best burgers! From what I could tell, you used ginger sticks as your pickle analogue... ... but that was a weak choice." "What?! Then what did you choose that's so much better?!" "The pickle type that I picked for my burger... ...is achaar." "Achaar?" "What kind of pickle is that?" ACHAAR South Asian in origin, achaar consists of fruits or vegetables pickled in mustard oil or brine, and then mixed with a variety of spices. Sometimes called Indian pickles, achaar is strongly tart and spicy. This is achaar I made with onions. The spicy scent of the mustard oil makes the meaty umami of the kofta patty really stands out. For the tartness, I used amchoor- also known as mango powder- a citrusy powder made from dried unripe mangoes. But that's just the base. I added lemon juice to bolster the citrusy flavor of the amchoor... ... and then some garlic, ginger and chili peppers to give it an aroma that tickles the nose. Cloves. Cumin seeds. Black pepper. Paprika. I even added a dab of honey to give it a hint of sweetness.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

The cumin and cardamom I used in testing worked great with curry... ... but they were too sharp for the stew. After trying lots of stuff, I settled on the heavy and mildly sweet flavor of cloves... ... and some black pepper to give it just a little bit of bite! "Oh, I get it! Cloves will help highlight the mellow yet deep flavor of the sauce! That he rubbed only salt and pepper on the oxtails themselves makes sense too. If he dusted them with cloves, that would give them too much flavor, making them stick out from the rest of the dish. " "Look! Now he's dicing some vegetables!" "Is he going to simmer those with the stew as well?" That combination of vegetables- a Matignon! He really did think this through! MATIGNON Celery, carrots and onions are minced and then sautéed with diced ham or bacon in butter, white wine or Madeira wine. Meant primarily to impart its sweetness onto other meats or fish, Matignon is more commonly used as a bed on which other things are cooked as opposed to being served in its own right. Yet another thing that will preserve the gentle flavor of the dish while still giving it impact. This stew he's making now... ... is going to taste better than the one he made only last week by an order of magnitude!

91.Garbanzo Beans & Mixed Vegetable Stew INGREDIENTS for 6 servings 4 carrots, peeled and chopped 1 (16-oz) can garbanzo beans 1 zucchini, cubed ¼ tsp red pepper flakes ½ tsp cumin powder Salt and black pepper to taste 2 cups vegetable broth 1 (14-oz) can tomatoes, diced 2 cloves garlic, minced 1 cup onions, diced 2 turnips, cubed 2 tbsp parsley DIRECTIONS and total time: approx. 26 minutes In the Instant Pot, add tomatoes, garlic, onions, turnips, carrots, salt, pepper, red pepper flakes, and broth and stir to combine. Seal the lid, select Manual at High, and cook for 6 minutes. When done, do a quick release. Stir in garbanzo beans and zucchini, and cook the stew for 10 minutes on Sauté. Sprinkle with parsley to serve.

The servant girl presented her with slivers of spicy fowl roasted in cumin and jife nuts; fluffy barley cakes stuffed with yam, currants, and hekeh seeds; gingered lamb and tamban patties in rich gravy; and more.

learned a lot about using spices like caraway seed, cumin, and other dried seeds that play such a large part in traditional Nordic flavors, and about curing fish. (This was well before the appearance of Noma and the resurgence of foraging for lichens, mosses, and seaweed.)

A buffet with a mix of Indian and Italian food beckons. It's like a fever dream from the bonkers corners of my recipe-obsessed mind--- samosas stuffed with zucchini blossoms and creamy ricotta; chapatis with tomato and mint chutneys made with local produce; artichoke pakoras topped with cilantro and ginger; local truffle panipuris, and even more truffles on the creamy turmeric lentils. There's a chef slicing a porchetta that's been rolled up with cardamom, cumin, black pepper, amchur, and coriander. The air is spiced and herbaceous, and I dive in the moment I see others partaking.

But, if the person had been eating one and a half teaspoons of ginger powder a day for a week, oxidative stress–induced DNA damage drops about 25 percent, down to 8 percent of cells, which is similar to what’s been found in those fed the same amount of rosemary. Researchers also tested cumin, paprika, sage, and turmeric. The first three don’t seem to help in this regard, but turmeric worked best.

The whole trick to making a good curry is getting the right ratio of turmeric, coriander and cumin into your sauce. Don’t even bother with that crap from a jar, you’ve got

The overpowering smell of local spices hit her nose, and she stifled a sneeze with her hand when a breeze kicked up a touch of cumin her way from a vendor.

Jiya slid over a large metal container from its place of honor on their counter and scooped cumin from its smaller compartment into the pressure cooker where Andrew had already started soaking the ghee to make khichdi, their morning staple ever since Jiya had taken pity on three starving men.

ROGAN JOSH In a mortar, roughly grind chopped onions, ginger, chili, cardamom, clove, coriander, paprika, cumin, and salt into a smooth paste. Add bay and cinnamon. Add heated clarified butter. Cook until fragrant. Add cubed pieces of lamb, stir in yogurt, warm water, and pepper. Bake in medium oven for two hours. Sprinkle with coriander.

Now, as the Russian sisters hesitated by the Oak Bay police station, Suman went into her daughter’s room and sat on the bed by her daughter’s teddy bears. She held a cup of tea with cumin and fennel and yet she could not warm herself or settle the unease. “I just knew she was dead,” Suman recalls, “but I didn’t want to say it out loud. I knew she was lying somewhere dead, but I thought she must have been in an accident. I never thought she was murdered. Murder never entered my mind.

Tucking into the bite-sized pie decorated with the orange carrot flower, her eyes widened at how delicious the braised new onions and carrots were, the cumin perfectly drawing out their sweetness. The main dish of lamb, cut from the bone as soon as it was placed on the table, was so glorious to behold that it made her heart race. Protected by its wall of sweet breadcrumbs, orange peel and fresh coriander, the meat had the robust smell of a grassy plain. The strawberry mousse served as dessert, brought out after the hard rich orange cheese that reminded her of dried mullet roe, was fluffy and soft, sweet yet tart. For the first time this year, Rika felt that the season when all the flowers would come into bloom was at arm's reach.

I’m talking about genetically engineered spices that were better than the real thing. You know, ginger, nutmeg, coriander. Our motto was ‘more cumin than cumin.

CHICKEN SKEWERS AL PASTOR 6 pounds chicken breasts 3 red bell peppers 3 green bell peppers 3 red onions FOR THE ADOBO: 2 cups orange juice 1 cup white vinegar 1 cup guajillo peppers, rehydrated 2 tablespoons oregano 2 tablespoons cumin

What's your favorite spice?" "Hmm... It changes all the time." I dug around in my box. "I found a blend the other day I really liked. Feast has no cultural root, but even so, I never cook Indian, so I don't come across this every day." I pulled out a pouch and opened it for him. "I like that." He sniffed again. "I think it reflects my mood lately. It's a regional blend called Garam Masala, so you can find endless permutations, but they're all earthy, subdued, almost sad---a mixture of peppercorns, cloves, cinnamon, black-and-white cumin seeds, and black, brown, and green cardamom pods. This is the brightest iteration I've found. It pushes the green cardamom more and has a fresh kick at the end. Maybe that's what I want to happen in me." "I like the fresh kick.

I reached for turmeric, soft and yellow, rich but not spicy---Paul. Trent, cumin seeds---fresh, ready to be crushed. But I knew. Mashing would not crush them, it would only soften their edges, crack their husks. Cumin was strong. It endured. Next I added coriander, which seemed to balance the mixture, then paprika, ginger, and a touch of cayenne. I picked up the pestle and ground the spices. The cumin seeds rolled over the others as I ground them against the stone. Scent wafted up. It was a very Moroccan mixture, and it fit my mood---spicy and aggressive, underpinned by subtle questions and hesitancy.

CUBAN LECHÓN ASADO 50-pound pig 5 heads of garlic 4 cups orange juice 2 cups lime juice 1 cup sherry 1/2 cup pineapple juice 4 tablespoons oregano 3 teaspoons ground cumin 6 bay leaves 2 tablespoons black peppercorns 2 tablespoons kosher salt 5 tablespoons olive oil

What will make him good and wholesome and kind?" Anna asked aloud. "Chocolate?" Lily said, finishing off the bottle of rum. Anna dropped in a palmful of dark cocoa powder. She added the leaves from three sprigs of rosemary because it was her favorite herb and because its woodsy scent would hopefully make him a lover of the outdoors. If she was making the most absurd recipe ever, why not go big with her additions? So she added a pinch of cinnamon because the season called for it, and then she sprinkled in cumin to give him a spicy, smoky edge. Anna added a cashew-size glob of purple royal icing to the mix to make him loyal, then poured in a teaspoon of vanilla extract. She dipped a tablespoon into the sparkling, golden sugar. When she leveled it with her finger, warmth spread up her arm until it reached her head, where it tugged her lips into a smile. She added the special ingredient and shoved her hand into the dough to incorporate everything. Rather than olive oil, Anna poured canola oil into the bowl because he needed to be able to withstand the heat and not break down when life became too hot or too complicated.

The ingredients for Pedernales River chili are: 4 pounds of chili-meat; I large chopped onion; 2 cloves of garlic; 1 teaspoon of oregano (Spanish for the wild marjoram, which grows in Texas); 1 teaspoon of ground cumin seeds; 6 teaspoons of chili powder (or more if you want it warmly flavored); 2 sixteen-ounce cans of tomatoes; salt to suit you; 2 cups of hot water. Put the meat, the onion, and the garlic cloves, which have been finely chopped, in a large skillet and sear until grayish. Add the rest of the ingredients, bring to a boil, lower the heat, and simmer for an hour with the cover on the skillet. Skim off the grease.

1 can (15 ounces) kidney beans, drained and rinsed 1 can (15 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup water Shredded cheddar cheese, for serving Sour cream, for serving Directions: 1. In a large pot or Dutch oven over medium heat, heat the oil. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the beef and cook until browned, about 5 minutes. 3. Add the black beans, kidney beans, tomatoes, tomato paste, chili powder, cumin, salt, and black pepper. Stir to combine. 4. Add the water and bring to a simmer. Cook until the chili is thickened and the flavors have melded, about 30 minutes. 5. Serve with shredded cheddar cheese and sour cream, if desired." Me: Well, dammit.

Almonds Allspice, dried Amla berries, dried Apples Artichokes Asparagus Bay leaves, dried Basil, dried Black beans Black chokeberries Black elderberries Black pepper, dried Blackberries Black tea Blueberries Broccoli Capers Caraway seeds, dried Cayenne pepper, dried Celery leaves, dried Cherries Chives, dried Chili, dried Cinnamon bark, dried Clove, dried Cocoa powder Coffee beans Cumin, dried Curry powder Dandelion leaves, dried Dark chocolate Dill, fresh or dried Fennel leaves, dried Fennel seeds, dried Ginger, fresh or dried Green mint, dried Green olives, with stone Green tea Hazelnut Kalamata olives, with stone Lavender, dried Mustard seed, dried Nutmeg, dried Oregano, fresh or dried Paprika, dried Peaches Pecans Peppermint, dried Pistachios Plums Pomegranate, whole Red lettuce Red onion Rose flower, dried Rosemary, fresh or dried Saffron, dried Shallots Spinach Strawberries Tempeh Thyme, dried Turmeric, dried Vanilla seeds Walnuts White beans Wild marjoram leaves, dried

Around 1870, the archaeologist E. H. Palmer began to map the thousands of intentionally shaped mounds of cobbles where grapes once grew—the enigmatic tuleilat el-anab.17 They were moisture catchers, agrohydrological structures that were engineered to condense, capture, and deliver fog and dew to fuel the growth of the vines, wheat, and fruit trees.

These later Nabataean innovations were clandestine water catchments linked through well-like shafts connected to a horizontal tunnel that tapped into groundwater and harvested rainwater and stored them both in underground cisterns. The scientist who discovered their efficacy and extent, Berel Aisenstein, referred to these ingenious Nabataean creations as “artificial springs.”19 These chains of wells were so effective in providing a steady flow of fresh drinking water that Nabataeans were able to survive in areas that received as little as a single inch of rainfall in a drought year!

Black cumin is another plant traditionally used in Middle Eastern cuisines that can boost AMPK.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

2½ cups all-purpose flour ¾ tsp baking powder 2 sticks butter 1½ tbsp sugar 1 tsp salt ¾ tsp cumin seeds ½ tsp cumin powder (optional) 2 to 2½ tbsp plain whole milk yogurt Sift the flour and baking powder. Cream the butter and sugar. Mix in the salt, cumin seeds, and cumin powder (if you like the flavor of cumin, adding the powder is recommended). Add the sifted flour to the creamed mixture. Knead into a dough, adding the yogurt as you do so. Roll the dough ⅛-inch thick. Cut into round shapes with cookie cutter. Place on a greased cookie tray and bake in a preheated oven at 350 degrees Fahrenheit for about 20 minutes. Remove from the oven and leave on a rack to cool. Enjoy the naan khatais with a cup of hot Indian chai.

Black Bean and Turkey Burgers Serves: 7         2 cups chopped mushrooms         ½ cup old-fashioned rolled oats         ¼ cup raw pumpkin seeds         2 carrots, grated         1½ cups cooked black beans, or 1 (15-ounce) can low-sodium or no-salt-added black beans, drained         ½ teaspoon cumin         ½ teaspoon coriander         ½ teaspoon chili powder         ½ teaspoon onion powder         ¼ teaspoon black pepper         ⅛ teaspoon cayenne pepper         6 ounces (about 1 cup)

Slow-Cooker Bean & Spinach Enchiladas   Nutritional info: - Calories 576, Fat 11 g, Protein 28 g, Carbohydrates 60 g. Servings: 4   Ingredients: 15 ½ oz. black beans (rinsed) 10 oz. frozen chopped spinach (thawed & squeezed of excess liquid) 1 cup frozen corn 1/2 tsp. ground cumin Kosher salt & black pepper (to taste) 3½ c. salsa 8 (6”) corn tortillas (warmed) 6 c. head romaine lettuce (chopped) 4 radishes (cut into matchsticks) 1/2 c. grape tomatoes (halved) 1/2 cucumber (halved & sliced) 3 tbsp. fresh lime juice 2 tbsp. olive oil Sliced scallions (for serving)   Directions: First, in a medium bowl, squash half the beans. Then, add in the spinach, corn, cumin, the remaining beans, 1/2 teaspoon of salt & 1/4 teaspoon of pepper; mix well to combine. Next, spread the salsa in the bottom of a 4-6 quart slow cooker. Evenly divide, roll up the bean mixture into the tortillas (about 1/2 cup each) & place the rolls seam-side down in the slow cooker, in a single layer. Top it with the remaining salsa. Now, cover & cook on low for about 2½ to 3 hours or until heated through. Before serving in a large bowl; toss the lettuce, radishes, tomatoes, cucumber, lime juice, oil & 1/2 teaspoon each of salt & pepper. Serve it with the enchiladas & sprinkle with the scallions.

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

Chocolate Chili Makes: 3 servings Ingredients: l  1/2 lb dried small red beans l  1/2 cup diced baby carrots l  1/2 yellow onion, diced l  2 cloves garlic, chopped l  1/2 Tbsp sugar l  1 1/2 Tbsp chili powder l  1/4 Tbsp ground chipotle chili l  1/2 tsp of each: paprika, dried oregano, ground cumin, kosher salt l  14 oz canned crushed tomatoes l  1/4 cup brewed coffee l  1/4 cup water l  1/2 oz unsweetened baking chocolate

He dusted the dough with cumin and coriander and salt before he slid the loaves into the oven on flat wooden boards. Perhaps most important,

Want some of this?” He held out his burrito: chargrilled beef with cumin, garlic and lime juice.

A treasure trove of spices that would have made the thieving Ali Baba jealous sat huddled in one corner of the van. The motherly embrace of 'advieh'- a mixed all-spice of crushed rose petals, cardamom, cinnamon, and cumin; the warm tomb of turmeric; and that spice worth more than its weight in gold- 'za'feran,' saffron.

Red lentil soup, although quite seductive in scent, is as simple to make as its name suggests. Marjan preferred to boil her lentils before frying the chopped onions, garlic, and spices with some good, strong olive oil. Covering the ready broth, lentils, and onions, she would then allow the luscious soup to simmer for half an hour or so, as the spices embedded themselves into the compliant onion skins. In the recipe book filed away in her head, Marjan always made sure to place a particular emphasis on the soup's spices. Cumin added the aroma of afternoon lovemaking to the mixture, but it was another spice that had the greatest tantric effect on the innocent soup drinker: 'siah daneh'- love in the midst- or nigella seed. This modest little pod, when crushed open by mortar and pestle, or when steamed in dishes such as this lentil soup, excites a spicy energy that hibernates in the human spleen. Unleashed, it burns forever with the unbound desire of an unrequited lover. So powerful is nigella in its heat that the spice should not be taken by pregnant women, for fear of early labor. Indigenous to the Middle and Near Easts of the girls' past lives, nigella is rarely used in Western recipes, its ability to soothe heartburn and abolish fatigue quite overlooked.

Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.

one teaspoon of ground cumin may be about the equivalent of a baby aspirin.

Cumin

What Zach meant to say all along, what he means to say when he speaks of potatoes with cumin is, You strip me clean. It hurts to be near you. I love you so much. Rachel, Rachel. The most. Better than anything.

Seasonings should not begin and end at salt and pepper. Herbs and spices not only are a great source of variety but also add to the nutritional profile of a meal. Fresh or dried basil, oregano, cinnamon, cumin, nutmeg, and dozens of other herbs and spices are available in any well-stocked grocery store.

Think of other foods, other meals. The most complicated menu planning I can think of, my truly desperate resort. The imaginary dinner party I've always wanted to throw, the seven-course "Continental Cuisine" menu, with a dish for each continent. One, the amuse-bouche, ceviche of scallops and shrimp, with the leche de tigre served alongside in a tall shot glass, to wake the appetite. Two, a Moroccan soup, lentils, rich with cardamom and cumin and pepper. Three, the fish course, miso-glazed cod. Four, a white, barely lemon-tinted sorbet, representing Antarctica, because who cooks penguin? Five, Australian lamb, from Paula Wolfert's seven-hour-lamb recipe, so tender it melts in the mouth like butter instead of meat. Six, a small triangle of classically American apple pie, the crust enriched with white cheddar from Vermont. Seven, three European cheeses: tangy Manchego with membrillo, creamy asked Morbier with red pepper honey, sweet Gorgonzola Dolce on-

Right now, Harlem is delicious. On the corner of 125th and Frederick Douglass Avenue, I turn my head south and see Little Senegal steeped in barter and food. Then I look north. Charles' Country Pan Fried Chicken is beyond my sight, but I know it's there. Smothered pork chops, hoppin' John, and fried chicken so good it makes you believe in prayer. Charles and his soul food is not alone. When hidden or right on an avenue, Harlem is cooking. An entire neighborhood is draped in spice and smells: cumin, garlic, brown sugar. And if that's not enough, take a peek and pause at the folks selling a heart's desire: wooden bracelets, gold-plated necklaces, sun dresses, bed sheets, Jamaican beef patties. You are in Harlem.

TARIK’S ADANA KEBAB Purée red bell and hot peppers with salt and olive oil. Add purée to ground lamb, chopped onion, garlic and parsley, finely cubed butter, coriander, cumin, paprika, olive oil, salt, and pepper. Knead and shape into flat kebabs; grill until almost charred. Serve with grilled pide bread and thinly sliced purple onions sprinkled with lemon and sumac.