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<p class="MsoNormal" style="text-align: center;" align="center"><span style="font-size: 11pt; font-family: Arial;">===========================================<br>
L O W L A N D S - L - 18 September 2008 - Volume 02<span style="color: rgb(102, 102, 102);"><br>
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<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"><br>
From: <span class="ep8xu"><span><span style="color: rgb(121, 6, 25);">Jacqueline Bungenberg de Jong</span></span></span> <span class="ldacoc"><<a href="mailto:Dutchmatters@comcast.net">Dutchmatters@comcast.net</a>></span><br>
Subject: <span class="hccdpe">LL-L "Lexicon" 2008.09.18 (01) [LS]</span></span></p>
<p><span style="font-size: 11pt; font-family: Arial; color: navy;">Re
Kommum/Kardamum.:</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p><span style="font-size: 11pt; font-family: Arial; color: navy;">Hi Heiko, &
Ron. This from the vantage point of a cook rather than a linguist.</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p><span style="font-size: 11pt; font-family: Arial; color: navy;" lang="NL">In Dutch we have Komijn = Cumin en Kardemom of Kardamom =
Cardamom. </span><span style="font-size: 11pt; font-family: Arial; color: navy;">Although
the plants are not related, they were both foreign herbs that had to be
imported from Afrika. There may have been some misunderstanding about the two,
although their tastes are quite different. In the northern part of the Netherlands, especially in Friesland, they make the very delicious
komijne kaas, with the seeds from the Cumin plant, and I wonder what the Swedes
and the Finnish speakers have to contribute, because they use Cardamom quite
frequently in their pastries. Jacqueline</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;">----------<br>
<br>
From: R. F. Hahn <<a href="mailto:sassisch@yahoo.com" target="_blank">sassisch@yahoo.com</a>><br>
Subject: Delectables<br>
<br>
Thanks a lot, Jacqueline. Those are interesting considerations.<br>
<br>
And then there is Low Saxon <i>koym</i> (<i>Kööm</i> [k</span><span style="font-size: 11pt; font-family: "Lucida Sans Unicode";">ʰ</span><span style="font-size: 11pt; font-family: Arial;">œˑ</span><span style="font-size: 11pt; font-family: "MS Gothic";">ɪ</span><span style="font-size: 11pt; font-family: Arial;">m], German<i> Kümmel</i>) for
'caraway', apparently related to the name "cumin". ("Cumin"
is <i>Kreuzkümmel</i> in German, but I don't know what it is in Low Saxon of
Germany.) Caraway is used a lot in Northern Germany,
such as with cabbage, also in the notorious gelatinous Harz cheese and other
types of cheese, and as the flavor base of <i>the</i> North German type of
clear liquor, also called <i>Kööm</i> (in German as well, albeit pronounced [</span><span style="font-size: 11pt; font-family: Arial;">k</span><span style="font-size: 11pt; font-family: "Arial Unicode MS";">ʰ</span><span style="font-size: 11pt; font-family: Arial;">ø</span><span style="font-size: 11pt; font-family: "Arial Unicode MS";">ː</span><span style="font-size: 11pt; font-family: Arial;">m</span><span style="font-size: 11pt; font-family: Arial;">] there).<br>
<br>
By the way, cardamom may very well be my favorite spice, which, together with
the abundant use of garlic, may very well be the reason why Middle Eastern
cuisine belongs to my favorite cuisines alongside Japanese and Chinese cuisine,
followed by South Asian cuisine.<br>
<br>
</span><span style="font-size: 11pt; font-family: Arial;" lang="NL">Regards,<br>
Reinhard/Ron</span><span style="font-size: 11pt; font-family: Arial;"></span></p>
<p class="MsoNormal"><span style="font-size: 11pt; font-family: Arial;"> </span></p>
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