Also called: cumino
This nutty-flavored spice is also related
to the parsley family, and its earliest use dates back to
Biblical times. Though native to the Eastern Mediterranean
and upper Egypt, cumin is now also cultivated in Morocco,
the Middle East, China, and the Americas.
Though the amber-colored variety is the most
common, you can also find it in both white (same taste as
the amber) and black (more complex flavor). The flavor and
aroma are sweet and spicy, and just slightly bitter. Cumin
is often used with coriander, which tempers the bitterness.
Dry-frying seed before grinding mellows the flavor
As with coriander,
cumin is often used to flavor curries and garam
masala. Cumin is and is widely used in dishes with strong
flavors, including the cuisine of the Middle East, North African,
India, and Mexico. It's also used in German classics like
sauerkraut, pickles, and sausages, and in Dutch cheese.
Whole seeds and ground cumin are widely offered.
Buy whole seeds and grind as needed for best flavor. Store
either form in a tightly sealed container.
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