Spice of the week: Cumin

Hey everyone!

This week’s featured spice is cumin.  Cumin is a spice that has existed for thousands of years and originates from the Mediterranean part of the world.  Cumin comes from a flowering plant in the Apiaceae family (along with celery, coriander, and dill just to name a few).   Cumin is mentioned in the Bible and ancient mythology stories and folk tales.  Cumin was also discovered in ancient Egyptian tombs. During ancient times, cumin was viewed as a very valuable spice that brought successful marriages and long, prosperous lives. 

Cumin comes in two forms: ground and seeds.  Although ground cumin is stronger in flavor than cumin seeds, toasting cumin in either form greatly enhances their flavor.   Cumin has a warm, earthy flavor with some mild grassy notes.  Cumin is a good source of thiamin, Vitamin E, calcium, iron, magnesium, zinc, and manganese. 

Cumin is commonly found in North African, Indian, Middle Eastern, and Mexican cooking.  It is a staple in most curry powders and some spice blends, such as chili powder.   Cumin can be used in a plethora of dishes, whether it is incorporated into ground meat, used as a rub on a piece of steak, or integrated into various soups, stews, or other mixed dishes.  Some of my favorite ways of using cumin are listed below.

• Ground cumin or cumin seed an ingredient in my homemade BBQ sauce
• Ground cumin in my tuna salad
• Ground cumin as part of a spice rub on a piece of steak or boneless chicken breast or thigh
• Ground cumin incorporated into stir fry vegetables
• Toasted cumin seed in my basmati rice
• Ground cumin in my butter chicken
• Ground cumin incorporated into my meatballs and burgers

Comment below with your favorite ways to use cumin!