Basics

Cumin is one of my favorite spices. I use it heavily in my cooking. Considered an ancient spice that dates back to 300bc. Cumin is the seed or dried fruit of herbs in the parsley family. Cumin is used in several cultural cuisines: Middle Eastern, Asian, Mediterranean, Spanish, and Mexican foods are just a few.

Producers

Cumin favors a hot climate, and is cultivated all over the world. The Middle East and North Africa, Spain, Mexico, America, and China all produce comparable amounts. The flavor differences from those regions does not vary much.

Aromatics and Flavors

Cumin bares a heavy sweet aroma that lingers for some time, almost numbing in the nose. The flavor is a little bitter and very pungent.

Culinary Uses

Use Cumin in savory dishes with other spices such as Coriander, Cinnamon, Chile and Crushed Red Pepper, and Peppercorn. I use Cumin in Southwestern and Mexican dishes and play with it in other cuisines as well. Crust flaky fish with cumin before searing, Rub it into Meats and Chicken before Roasting. Cumin is also a primary component of Curry Powder and other spice blends.