Did you know that cumin pre-dated black pepper as a table condiment?  Still in Morocco, cumin is served consistently on the table along with salt.  Cumin grows best in a Mediterranean climate and is somewhat delicate in spite of its strong essence. In ancient times,  cumin was considered a medicinal and even an embalming ingredient. cumin aids digestion and is is often eaten to cure digestive issues. 

Cumin stales readily if stored at room temperatures and "cooks out" or the flavor disappears in long cooking times.  So, when cooking, add half the cumin when cooking--towards the end of the stewing cycle and stir in the balance just before  serving. This is a very important tip for chili cook-off contestants.

 Also, stale cumin becomes bitter and if adding more to  compensate for the lack of freshness, you can literally ruin an otherwise good product.   Always store cumin in a glass receptacle in the refrigerator or freezer. 

Our Pecos Valley cumin is very fresh and I am placing it on a half-price sale this week, so take advantage of this good deal.   By the way, the cost of cumin has risen dramatically with the unsettled  situation in the Middle East.   

The Barbecue class this week sold out, so I have scheduled another Barbecue class for May 8--at 5 PM.  The other classes in May is a weekend class May 9-11 and a New Mexico Favorites on May 22 at 5 PM.

My best yet "deal" on our June 10-16 Oaxaca tour is for the next 2 days, the cost is $500.00 off!  Our Oaxaca tour is truly magnificent!  We feature three hands-on cooking classes  where the Oaxacan specialties are featured. Oaxaca is known for its excellent cuisine and is the home of the moles. (And no, all moles don't include chocolate--just one features chocolate.)  Also, we will tour Monte Alban, one of the wonders of the Ancient World and villages known for their various artisanal specialties such as the brightly painted hand carved wooden figures, weaving of various kinds, both decorative pottery as well as pottery for the kitchen and dining.   

My next week-long class is July 7 - 11.     

Following is a Oaxaca recipe.  The Pipian Sauce is a great dipping sauce to serve with veggies as an appetizer--

LEGUMBRES EN PIPIAN, OAXACA STYLE
(Vegetables in Oaxacan Pumpkin Seed Sauce)

Steamed vegetables, usually green ones are frequently served with Green Pipian Sauce, a delightfully spiced sauce thickened with ground, green pumpkin seeds. Sometimes the vegetables are cooked with epazote or avocado leaf to lend a slightly anise flavor or a small amount of ground anise can be used if desired when steaming the vegetables.

Yield: 6 servings

1 teaspoon salt
1 pound small green zucchini, thinly sliced or nopales, cut in thin strips
12 small red potatoes, halved and cooked until tender
2 cups fresh spinach or swiss chard
Pipian sauce, recipe follows
2 Tablespoons sesame seeds, toasted until lightly brown
Few sprigs fresh cilantro, optional

1. In a vegetable steamer or in a small amount of salted boiling water, add the zucchini or nopales and potatoes and cook until tender, about 6 to 10 minutes. Add spinach and steam another two minutes.

2. Then toss each vegetable in about a Tablespoon of pipian sauce, or enough to cover, and compose the vegetable dish by arranging each vegetable in a section or circle on the platter in an artistic arrangement and center with a bowl of pipian sauce. Serve with toasted sesame seed and cilantro garnish.

Pipian Sauce
Yield: 4 1/2 cups (approximately)

1 teaspoon dried or 2 dried chipotle chiles
Water to cover
1/2 teaspoon cider vinegar

1 cup green pumpkin seeds or pipian
1/2 cup chopped fresh cilantro
1 cup sliced scallions, including the greens
1/2 cup cooked or canned tomatillos, drained and chopped, or salsa
2 cups chicken broth

1. For preparing the chipotles, if a microwave oven is available; combine chipotles, vinegar and water in a quart glass measuring cup. Cover and simmer on HIGH power 5 minutes. Or, combine the chipotle chiles, vinegar and water in a small saucepan and simmer 30 minutes, or until flesh and skin are soft. Set aside.

2. Toast the pumpkin seeds in a hot skillet until they start to brown, taking care not to let them burn.

3. Combine the chile, toasted seeds, cilantro, scallions, and tomatillos in a blender along with 2 cups of chicken broth and puree until smooth. Keeps well in the refrigerator for two weeks or three months frozen in a sealed container.

See the entire archive of Southwest Recipes and more suggestions for cooking with chiles.