Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Cumin

Cumin (Cuminum cyminum) is a flowering plant in the Apiaceae family, native to the east Mediterranean and India. It is a seed from a low growing bush, resembling caraway in appearance with a vastly different flavor that is peppery, savory and slightly citrus with a very earthy aroma.

One of the most consumed spices after chiles and peppercorns, the spice is often as a key ingredient in many curry and chili powders. Cumin is also used to season classic Dutch cheeses. It is most popular in Indian, Middle Eastern, African and Mexican cooking. Cumin's distinctive flavor adds warmth and richness to dishes. It marries well with chile peppers, garlic, tomatoes and legumes, and is often combined with other spices such as cinnamon, coriander and cayenne.

Cumin seeds were highly honored in ancient Greek and Roman kitchens, often ground and kept on dining tables to be used much like black pepper is today. Medieval Europe believed the spice kept foul coming back to the roost and often fed it to chickens and homing pigeons to keep them close to the farm. Also considered a symbol of fidelity, cumin seed was often carried in pockets of newlyweds or baked into breads sent to soldiers at war.

Cumin seeds are an excellent source of iron, helping to transport oxygen to the cells and aiding in metabolism and energy production. They are also a rich source of manganese, calcium and magnesium.