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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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![]() "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 |
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![]() > wrote in message ... > On Sun, 10 Apr 2005 14:01:54 +0200, "Philippe Lemaire \(remove > oldies\)" > wrote: > >>When use one or the other ? > > Caraway goes with things that go with dill, I think of it as a > European spice. Though dill is popular in Vietnam and they don't use caraway. Peter > Cumin goes with things that go with hot peppers I think of it as a > hot zone spice, Africa, Latin America, Southern Asia. > > |
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