Cumin has been appreciated as a culinary herb, long before black pepper.  In former times, instead of salt and pepper, the table top condiments were salt and cumin.  Only one country, Morocco, still places cumin on the table as a regular item.  

Cumin, a member of the parsley family has long been appreciated for many uses--most of all in cooking.  In Ancient England, cumin was sometimes accepted as rent and the word cumin is the only known English word that is directly taken from the Ancient Summians.   

Cumin originally came from Ancient Asia, spreading to Egypt and middle European cultures.  Cumin can be found in mummies over 4000 years old.

Cumin is also favored for its medicinal uses as an assist for digestive uses among others.

And thus, we now favor cumin as the chili herb.  It is used abundantly in our only truly American dish--chili con carne.   Fresh, fresh cumin is a must  and is so wonderful--but, when stored in warm places for a period of time, it takes on an unpleasant odor.  Cumin does not age well, so is best stored in a tight fitting glass contained in the refrigerator or freezer.

One important note about cumin--add half the amount a recipe calls for when you cook it and stir the other half in just before serving.  This is an important note for all of you who compete in Chili Cookoffs.  When added this way--the dish takes on the wonderful, complimentary flavor of cumin--but it has to be fresh. 

With all this in mind, I am placing our cumin on sale at half price for this week--ending Friday, March 14 at midnight.

Our next full participation day class is New Mexican Favorites on March 25 at 5 PM.  Our next weekend class is May 9 - 11.  Our next week long class is July 7-11.  And our wonderful Oaxaca tour is June 10 - 15.

And--I am sharing my favorite chili recipe--Bowl O Red, which must have fresh, fresh cumin.  This is the most winning chili contest recipe of all.

BOWL O RED - Classic Chili Recipe

The influence behind this chili recipe came from my maternal grandfather, who when working with the Santa Fe Railroad learned how to prepare it from the “cookies,” or trail cooks.  It has won numerous chili cook-offs and is one of the really true original chilis.

2 Tablespoons shortening, preferably solid shortening such as lard or butter
1 large onion, coarsely chopped
3 pounds beef chuck, cut into ½-inch cubes
3 medium-size garlic cloves, finely chopped
¼ cup ground hot chile or to taste
¼ cup ground mild chile
1 Tablespoon ground cumin
About 3 cups water
1-1/2 teaspoons salt
 
1. Heat lard in a large heavy pot over medium heat.  Add onion and cook until softened.  Remove from heat.

2. Add meat, garlic, ground chiles and cumin to pot.  Break up any lumps.  Stir in the water and salt.  Return to heat.  Bring to a boil, then reduce heat and simmer, uncovered, 2-1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended.  Add more water if necessary.  Taste and adjust seasonings.

3.    Serve with fixin’s ‘n mixins’ of coarsely grated cheeses, pickled jalapenos, chopped onion and sour cream with lime wedges garnished with a “ruffle” of red chile.

Jane's Southwest Recipes and more great ideas for cooking with chiles.