Kummel (Kummel in German “cumin”) – a bitter tincture of strong alcohol not lower than 40 degrees on the seeds of cumin, dill and anise. Depending on the recipe, other ingredients may be included: sugar, honey, citrus zest, cloves, orange, fennel, star anise and orris. Finding kümmel on sale is not easy, but this drink is relatively easy to make at home.
Historical information
The first written mention of a recipe for cumin tincture dates back to 1503. The cooking technology was described by an unknown member of the Livonian Order, a Catholic military organization consisting of German crusader knights, which explains the German name of the drink. In those days, the Livonian Order owned the Allazh parish of Latvia, it is believed that the best cumin in Europe grows in this area.
Mass production of kümmel was established in Holland at the factory of the Bols family at the end of the XNUMXth century. After tasting the Dutch caraway tincture, Peter the Great decided to release his own version. To do this, the Tsar of All Russia bought the recipe from the Bols family, made his own adjustments and built a distillery in the Allazh estate.
Russian kyummel differs from the Dutch version in a higher content of alcohol, cumin and sugar. The drink quickly gained popularity in the Russian Empire, where it was called “Doppel-Kumel” (double). In addition to excellent taste, he helped treat some ailments: stomach problems, nervous disorders, insomnia, men’s problems.
At the end of the XNUMXth century, the German company Mentzendorff bought the double kummel recipe from the Russian Empire and began mass production. After that, cumin tincture began its victorious march across Europe, without wasting its popularity today.
Kümmel cumin tincture recipe
Ingredients:
- cumin – 1 teaspoon;
- vodka (alcohol 40%, moonshine) – 0,5 liters;
- dill seeds – 0,5 teaspoon;
- anise – 0,5 teaspoon;
- sugar (honey) – to taste;
- lemon zest – 1 tablespoon (optional)
- cloves – 1-2 buds (optional);
- violet root (iris) – 1 tablespoon (optional).
In addition to the alcohol base, the classic composition of kyummel includes only cumin, dill and anise seeds. All other additives are optional. For the first time, I advise you to make a traditional tincture, slightly sweetening the drink, and during subsequent preparations, change or supplement the recipe at your discretion.
Attention! For tincture, only European cumin of the umbrella family is suitable, and not black (kalindzhi, nigella) or cumin (zira). Common anise and star anise are not the same thing, although the smell is similar, but they are different plants. Violet root – a crushed iris flower (ordinary yellow), despite the name, has nothing to do with the violet itself.
Technology of preparation
1. Lightly crush the spices with a wooden rolling pin or grind in a coffee grinder. Place in a jar to infuse.
2. Add vodka (alcohol, moonshine). Close the jar tightly, transfer to a dark place (can be covered) with room temperature. Insist 14 days.
For a quick tincture, the mixture can be heated to 60-70°C (explosive!), then cooled to room temperature and filtered. But in order to get a rich taste, it is better to do it according to classical technology.
3. Strain the homemade cumin tincture through cheesecloth, squeeze out the seeds. Try a drink. Sweeten with sugar or honey if desired (preferred). Stir until the sweetener is completely dissolved.
4. Pour into bottles for storage. Close hermetically. Before use, insist 3-5 days in a dark, preferably cool place to stabilize the taste.
If sediment appears at the bottom, filter the cumin tincture through cotton wool. Shelf life when stored in glass containers – up to 5 years. Fortress – 34-37%.
