Cumin & Rue
Lord spoke these two words to me 5/15/06 evening
Luke 11:42-44 AMP But woe to you, Pharisees! For you tithe mint and rue and every [little] herb, but disregard and neglect justice and the love of God. These you ought to have done without leaving the others undone. [Lev 27:30; Mic 6:8.] 43 Woe to you, Pharisees! For you love the best seats in the synagogues and [ you love] to be greeted and bowed down to in the [public] marketplaces. 44 Woe to you! For you are like graves which are not marked or seen, and men walk over them without being aware of it [and are ceremonially defiled].
Matt 23:23-25 KJV Woe unto you, scribes and Pharisees, hypocrites! for ye pay tithe of mint and anise and cummin , and have omitted the weightier matters of the law, judgment, mercy, and faith: these ought ye to have done, and not to leave the other undone. 24 Ye blind guides, which strain at a gnat, and swallow a camel. 25 Woe unto you, scribes and Pharisees, hypocrites! for ye make clean the outside of the cup and of the platter, but within they are full of extortion and excess.
Matt 23:23-25 AMP
23 Woe to you, scribes and Pharisees, pretenders (hypocrites)! For you give a tenth of your mint and dill and cummin, and have neglected and omitted the weightier (more important) matters of the Law--right and justice and mercy and fidelity. These you ought [particularly] to have done, without neglecting the others. 24 You blind guides, filtering out a gnat and gulping down a camel! [Lev 27:30; Mic 6:8.] 25 Woe to you, scribes and Pharisees, pretenders (hypocrites)! For you clean the outside of the cup and of the plate, but within they are full of extortion (prey, spoil, plunder) and grasping self-indulgence.
OT:3646 kammon (kam-mone'); from an unused root meaning to store up or preserve; "cummin" (from its use as a condiment): KJV - cummin.
Isa 28:27 KJV For the fitches are not threshed with a threshing instrument, neither is a cart wheel turned about upon the cummin ; but the fitches are beaten out with a staff, and the cummin with a rod.
God deals with each person differently than another. He knows what it takes to change them…
Isa 28:27-29 AMP For dill is not threshed with a sharp threshing instrument, nor is a cartwheel rolled over cummin; but dill is beaten off with a staff, and cummin with a rod [by hand]. 28 Does one crush bread grain? No, he does not thresh it continuously. But when he has driven his cartwheel and his horses over it, he scatters it [tossing it up to the wind] without having crushed it. 29 This also comes from the Lord of hosts, Who is wonderful in counsel [and] excellent in wisdom and effectual working.
Isa 28:25-29 TLB
25 Does he not finally plant his many kinds of grain, each in its own section of his land? 26 He knows just what to do, for God has made him see and understand. 27 He doesn't thresh all grains the same. A sledge is never used on dill, but it is beaten with a stick. A threshing wheel is never rolled on cummin, but it is beaten softly with a flail. 28 Bread grain is easily crushed, so he doesn't keep on pounding it. 29 The Lord Almighty is a wonderful teacher and gives the farmer wisdom.
Isa 28:25-29 THE MESSAGE Bible
25 After they've prepared the ground, don't they plant? Don't they scatter dill and spread cumin, Plant wheat and barley in the fields and raspberries along the borders? 26 They know exactly what to do and when to do it. Their God is their teacher. 27 And at the harvest, the delicate herbs and spices, the dill and cumin, are treated delicately. 28 On the other hand, wheat is threshed and milled, but still not endlessly. The farmer knows how to treat each kind of grain. 29 He's learned it all from GOD-of-the-Angel-Armies, who knows everything about when and how and where.
IN THE DESCRIPTIONS NOTE THE VALUE OF SPICES AND WHAT THEY ARE USED FOR. SPICES ARE MENTIONED FREQUENTLY IN SONG OF SOLOMON AS THE CHARACTER GOD BRINGS OUT THROUGH SUFFERING AND INTIMACY WITH HIM.
Rue, Herb of Grace
www.desert-tropicals.com/ Plants/Rutaceae/Ruta_graveolens.html
Not really used as an herb anymore, the Rue can still be used as an insect repellent, it was used for its ability to induce menstruation. In excessive concentration, it is very poisonous. It can also be used for the reddish dye in its roots. Its leaves are eaten by the black swallowtail caterpillar.
RUE. In European Culture, for centuries, and once called herb of grace because it was associated with repentance. (Ruta is the old Latin name of the rue.)
Rue has a long history in Europe, it was used to sprinkle holy water before high mass, which is where it earned the common name "Herb of Grace". It was used as a strewing herb, an anti-plague herb and as an insecticide/pesticide. Also once believed to be a witchcraft and an anti-witchcraft plant. It has been used in medicine in the past and still has some uses today but should only be used under STRICT medical supervision. Never use when pregnant!
Homeopaths use a tincture of Rue in the treatment of arthritis, rheumatism and neuralgia. Herbalists might prescribe it for blood pressure problems, nervous problems, sciatica and epilepsy, they may use Rue in compresses for skin ulcers. It also has antiseptic properties. It was once used as an eye bath and as an antidote to some poisons, insect stings and snake bites. Its' roots yield a red dye.
It does have a culinary use if used sparingly but it is incredibly bitter and my note above about severe discomfort on ingestion is possible, its not a herb that suits everyone and there are better culinary herbs out there to use. Rue is a traditional flavouring used in Greece and other Mediterranean countries. In Istria, there is a Grappa / Rakija that recipe that has sprig of rue (as shown in the left illustration). The plant produces seeds that can be used for partridge. The bitter leaf can be added to eggs, cheese, fish, or mixed with damson plums and wine to produce a meat sauce.
A curious note: rue and mint don't grow well together, Rue is often the plant to come off worse from the pairing.
For centuries Rue has been considered one of the foremost protective herbs, especially against the evil eye, a belief that originated in the Middle East and which holds that magical harm can come to people through the glance of an envious onlooker.
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CUMIN
www.botanical.com/botanical/mgmh/c/cumin127.html
This seed spice is, like coriander, an ancient Mediterranean flavor. It is popular in Morocco in kabobs and couscous, in England in mulligatawny soup, in German sausages, pickles, cakes and breads, Dutch cheese, Mexican sauces and chili con carne, in hummus and in India’s masalas and curries. It is also used in liqueur, such as kummel, when alcohol is flavored with cumin, caraway, and fennel. Cumin and caraway are often confused with each other, and with anise, which is sometimes called sweet cumin. In the U.S.A., this spice is used in condiments, in flavors and in perfumes. Cumin is grown extensively in Iran, and is used in many Persian recipes. However, the Iranian spice, black cumin, and the similar spice, nigella, are less popular outside Iran, India and a few other countries, in which they are mostly used for flavoring rice dishes. See a list of spices by Taste and Hotness.
Cumin
General Description Cumin (pronounced "comein") is the pale green seed of Cuminum cyminum, a small herb in the parsley family. The seed is uniformly elliptical and deeply furrowed.
Geographical Sources Iran and India
Traditional Ethnic Uses Cumin is frequently used in Mexican dishes such as chili con carne and hot tam
History/Region of Origin An ancient spice, Cumin is native to the shores of the Mediterranean Sea and Egypt. Currently it is grown in many places, as it is rather easy to grow and adapts well to many climates. Cumin is one of the ancient spices, a favorite of the Romans and it is mentioned in the Old ales.
Testament. During medieval times, it was favored in Europe and Britain, but it seems to have gradually lost favor in those places. The increasing popularity of Mexican influenced foods is boosting the sale of Cumin.
Health Benefits [ From World’s Greatest Foods site ]
It is probably not just for taste alone that cumin has made it into the stellar ranks of Indian, Middle Eastern and Mexican cooking. This ordinary looking seed is anything but ordinary when it comes to health benefits.
Iron for Energy and Immune Function
Cumin seeds, whose scientific name is Cuminum cyminum, are a very good source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy. Iron is particularly important for menstruating women, who lose iron each month during menses. Additionally, growing children and adolescents have increased needs for iron, as do women who are pregnant or lactating.
Seeds of Good Digestion - Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.
Cancer Prevention
Cumin seeds may also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin’s potent free radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. Yet, since free radical scavenging and detoxification are important considerations for the general maintenance of wellness, cumin’s contribution to wellness may be even more farther reaching.
Description
Although the small cumin seed looks rather unassuming, it packs a punch when it comes to flavor, which can be described as penetrating and peppery with slight citrus overtones. Cumin’s unique flavor complexity has made it an integral spice in the cuisines of Mexico, India and the Middle East.
Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae). The scientific name for cumin is Cuminum cyminum. Cumin is available both in its whole seed form and ground into a powder.
History
Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for millennia. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.
Cumin was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency used to pay tithes to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.
Cumin seeds were highly honored as a culinary seasoning in both ancient Greek and Roman kitchens. Cumin's popularity was partly due to the fact that its peppery flavor made it a viable replacement for black pepper, which was very expensive and hard to come by. Cumin was also noted for both its medicinal and cosmetic properties. Its application to induce a pallid complexion was frequently employed by many students trying to convince their teachers that they had pulled “all-nighters” studying for their classes. Although a much prized spice, cumin became a symbol of frugality and greed in ancient Rome. Both Marcus Aurelius and Antoninus Pius, emperors with a reputation for their avarice, were given nicknames that included reference to cumin.
During the Middle Ages in Europe, cumin was one of the most common spices used. Around that time, cumin added another attribute to its repertoire – it became recognized as a symbol of love and fidelity. People carried cumin in their pockets when attending wedding ceremonies, and married soldiers were sent off to war with a loaf of cumin bread baked by their wives. Cumin's use for fortifying love is also represented in certain Arabic traditions in which a paste of ground cumin, pepper and honey is thought to have aphrodisiac properties.
While it still maintained an important role in Indian and Middle Eastern cuisines, the popularity of cumin in Europe declined after the Middle Ages. Today, cumin is experiencing renewed recognition owing to newfound appreciation of its culinary and therapeutic properties.
How to Select and Store - Whenever possible, buy whole cumin seeds instead of cumin powder since the latter loses its flavor more quickly, and the seeds can be easily ground with a mortar and pestle.
Even through dried herbs and spices are widely available in supermarkets, explore the local spice stores or ethnic markets in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets. Just like with other dried spices, try to select organically grown dried cumin since this will give you more assurance that it has not been irradiated.
Cumin seeds and cumin powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cumin will keep for about six months, while the whole seeds will stay fresh for about one year.
Tips for Using Cumin: To bring out the fullness of their aroma and flavor, lightly roast whole cumin seeds before using them in a recipe.
A Few Quick Serving Ideas:
The combination of cumin, black pepper and honey is considered to be an aphrodisiac in certain middle Eastern countries. Whether or not this is true, it is certainly a tasty combination that can be used to flavor vegetables, chicken and fish dishes. Make a cup of warming and soothing cumin tea by boiling seeds in water and then letting them steep for 8-10 minutes. As the taste of cumin is a great complement to the hearty flavor of legumes such as lentils, garbanzo beans and black beans, add this spice when preparing a recipe with these foods.
Take plain brown rice and magically give it special pizzazz by adding cumin seeds, dried apricots and almonds. Seasoning healthy sautéed vegetables with cumin will give them a North African flair.
Cumin seeds are not a commonly allergenic food and are not known to contain measurable amounts of goitrogens, oxalates, or purines.
