"Philippe Lemaire (remove oldies)" > wrote
in message ...
> Wazza wrote:
> > "Philippe Lemaire (remove oldies)" >
> wrote
> > in message ...
> >> When use one or the other ?
> >>
> >> Philippe
> >>
> > these two should not be confused, though often are because they look
> very
> > similar, but their flavour is very different.
> > Cumin is the spice used in most cuisines, typically Asian, but also
> Mexican.
> > Caraway is typically only a European spice, but may have 'crept' into N.
> > African, like Morocco.
> > Never use caraway in Asian cooking, it is always cumin. Sometimes
> caraway is
> > confused with black cumin (also called Royal cumin, or Shah jeera).
> Caraway
> > is not used in Indian cooking. Caraway is used in bread in central
> Europe,
> > and supposed to be in cheese in Holland, though I have only found the
> cumin
> > variety. In North Africa, it is said to be a component of harrisa, a hot
> > condiment, but I wonder if this is even correct. To me, caraway does not
> > marry with other spices. Its flavour is similar to mint, the main
> flavour
> > component is (+)carvone, an optical isomer of (-) carvone, found in some
> > mints. Sometimes, caraway in bread gives the bread a minty flavour.
> > HTH
> > cheers
> > Wazza
>
> Thanks for the explanation !
>
> The problem is that, in French, both are cumins...
>
then you would need to understand the context in which they are used. North
of Africa, west of the Middle East, it is probably caraway, in Asia and
Mexico it will be cumin, N Africa it could and probably is both.
cheers
Wazza