On Jun 30, 12:29�pm, Michel Boucher > wrote:
> "Janet" > wrote in news:6csag2F3hevlnU1
> @mid.individual.net:
>
> > Now let's establish whether cumin is pronounced kooMEEN or CUEmin. <G>
>
> Koo-men, as it is from the Spanish, comino, through the French cumin. �
> Nowhere in those previous conditions was the first syllable pronounced
> "kyu-".
>
> Pronouncing it "kyu-" means you are saying the letter "u" ("yoo") as you
> sound it in English, which is fine for English but not for words derived
> from non-English sources. �This also implies that first contact was with
> a written word, hence the error.
>
> Or you could avoid that and pronounce it "jira" (as in jeera, not jyra)
> which is the Indian word.
>
> http://en.wikipedia.org/wiki/Cumin
>
> What you (collectively) should decide is whether you will habitually
> impose English pronunciation on words of foreign origin or adopt a
> forever shifting reality. �I opt for the latter but as English is not my
> father tongue I am here much like the residents of Washington DC, aware
> of the problem, contributing to the debate, but likely not allowed to
> vote.
>
> For what it's worth, French imposes French pronunciation so that "cumin"
> sounds like "cul-main" (or arse-hand ;-) ). �But then again French has
> clearly defined rules. �
>
> Further to this:
>
> Do you say "sil-antro" or "chil-antro"?
>
> Do you write "� la mode" (the proper way) or "ala/alla mode" (as though
> it was Italian)?
>
> Do you say Eye-rak or Eer�k (with emphasis on the last syllable)? �Guess
> which one is correct (hint: it's not the way you would read it).
>
> NOTICE: The comments and questions are addressed to all who read this and
> who are unilingual anglophones, in any case where the author has used the
> term "you". �This is not intended to be read as being directed at a
> single individual. �Let's see how many people read this far ;-)

Um, rec.food.cooking is an *English* language Newsgroup... take yer
frogophone and shove it up yer dairy-ear.

cumin
[KUH-mihn, KYOO-mihn, KOO-mihn]
Also called comino , this ancient spice dates back to the Old
Testament. Shaped like a caraway seed, cumin is the dried fruit of a
plant in the parsley family. Its aromatic, nutty-flavored seeds come
in three colors: amber (the most widely available), white and black
(both found in Asian markets). White cumin seed is interchangeable
with amber, but the black seed has a more complex, peppery flavor.
Cumin is available in seed and ground forms. As with all seeds, herbs
and spices, it should be stored in a cool, dark place for no more than
6 months. Cumin is particularly popular in Middle Eastern, Asian and
Mediterranean cooking. Among other things, it's used to make curries,
chili powders and K�MMEL LIQUEUR.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.