NAFI'S
Cumin
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Nafissatou: Posted on Saturday, February 16, 2013 10:21 PM
WILLIAMS SONOMA Cooking Demo on February 16th 2013
Dear friends and customers,
 I just want to share with you a wonderful experience I had today doing a cooking demo in the great in store kitchen at the Williams Sonoma on 59th street between Park avenue and Lexington avenue in Manhattan. I was invited to cook there by Susan, the store manager, who had welcomed me in January of this year for their "Artisan market". My business is a proud member of the " Hot Bread Kitchen Incubator" in East Harlem and the Initial connection with William Sonoma was made through there amazing program. I am very thankful for this great opportunity.
  I was there today with my oldest daughter: Bintou, who is an amazing chef and was a tremendous help in the whole process. I was cooking my version of Couscous. I used my Cumin condiment to make the meat balls, but also the sauce in which the vegetables were cooked, and the couscous itself. By incorporating NAFI'S Cumin to the different elements of my recipe, I wanted to show the versatility of my product, and how a small amount can bring delightful flavors to many aspects of the cooking process. I will post the recipe of my Couscous on the website very soon, so I can share the experience and the food with you too!... I was really delighted by the public response and I only wish I had more pictures. But it is hard to cook, talk to the customers and take pictures, all at once!...
So, a big Thank you to Susan at Williams Sonoma, and her great team of people (Marvin was a gem!..) and to Sandra and the HBK family for all their efforts and precious support.
We will be back at Williams Sonoma on March 9th 2013 for another Artisan market, and on March 2nd 2013 we will be at another Williams Sonoma store at Columbus circle in the Time Warner building for their Artisan market.
 Mark the dates on your calendar!... and please, join us to discover our unforgettable, all natural, spicy condiments and original Sauces. Our new 100%natural Sauces were a hit there too: our "Spicy African Peanut Sauce" and our " Coconut Curry Sauce with Yams". Much milder, ready to use on Chicken or fish, to be served over rice, or veggies.
They are a great addition to your pantry and will open a new world of flavors to your dinner table. They will be added to our web store very soon.
Thank you for stopping by and, if you are in NYC, do not hesitate to come and meet us. We will be delighted!....
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Nafissatou Camara: Posted on Sunday, October 02, 2011 7:50 PM
Cumin
 Cumin
is native to the Levant and Upper Egypt. It now grows in most hot
countries, especially India, North Africa, China and the Americas. The
spice is especially associated with Morocco, where it is often smelt in
the abundant street cookery of the medinas. Cumin was known to the
Egyptians five millennia ago; the seeds have been found in the Old
Kingdon Pyramids. The Romans and the Greeks used it medicinally and
cosmetically to induce a pallid complexion.  Cumin is sometimes spelled cummin; Cuminum cyminum) is a flowering plant. Its seeds, in both whole and ground form, are used in the cuisines of many different cultures. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform 4–5 mm long, containing a single seed. Cumin seeds are oblong in shape, longitudinally ridged, and yellow-brown
in color, like caraway,
parsley and dill.
Cumin Seeds
 Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. It has since returned to favour in parts of Europe. Today, it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, and Chile. Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 30 °C (86 °F); it is drought-tolerant, and is mostly grown in Mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.
Uses   Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. Cumin can be used ground or as whole seeds. Cumin was also used
heavily in ancient Roman cuisine. It helps to add an earthy and warming
feeling to cooking, making it a staple in certain stews and soups, as
well as curries and chilis.
Health benefits and home remedes.  Although cumin seeds contain a relatively large percentage of iron,
extremely large quantities of cumin would need to be consumed for it to
serve as a significant dietary source (see nutrition data). This
traditional herbal remedy has many uses. It is a stimulant as well as
a great herb for digestive disorders and even as a antiseptic of
sorts. The seeds themselves are rich in iron and are thought to help
stimulate the secretion of enzymes from the pancreas which can help
absorb nutrients into the system. It has also been shown to boost the
power of the liver's ability to detoxify the human body. Recent studies have
revealed that cumin seeds might also have anti-carcinogenic
properties .
In laboratory tests, this powerful little seed was shown to reduce
the risk of stomach and liver tumors in animals. The health benefits of
cumin for digestive disorders has been well known throughout history.
It can help with flatulence, indigestion, diarrhea, nausea, morning
sickness, and atonic dyspepsia. In this case, the seeds are boiled in
water to make a tea of sorts - 1 teaspoon seeds to 1 glass water. Mix
with salt and a teaspoon of coriander leaf juice. Cumin is also said to
help relieve symptoms of the common cold due to it’s antiseptic
properties. Again, you’ll want to boil the seeds in a tea and then
drink a couple of times a day. If you also have a sore throat then
try adding some dry ginger
to help soothe it. Cumin can also be
applied topically and is said to be a good salve for boils. Make a
black cumin paste by grinding seeds with water and apply to the
affected area. Cumin makes a great
tonic for the body even if you don’t have a specific ailment to
cure. It is said to increase the heat in the body thus making
metabolism more efficient. It is also thought to be a powerful kidney
and liver herb and can help boost your immune system. Though the
appropriate studies have yet to be conducted, some believe black
cumin seeds may even be able to help treat asthma and arthritis.
  So the next time you
are offered a bowl of chili - go ahead and enjoy it. You will get
a great tasting meal along with the many health benefits of
cumin. If you ever wonder how to make a delicious roasted chicken, or roasted carrots...check on the recipes page for vegetarian chili recipe and more withNAFI'SCumin to warm up your fall days...
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