Cumin, also known as cumin seed or cummin, is the dried, tiny seed of Cuminum cyminum (a member of the carrot family) and is related to parsley. Native to Egypt and the warmer regions of the Mediterranean, cumin has been used for thousands of years. The spice was praised by the Romans and Greeks, appears several times in the Bible, and ancient seeds have even been found among the pyramids.
Characteristics
Cumin is a small, attractive plant with long, thread-like leaves and small pink or white flowers. The plant itself is an annual and typically grows no taller than 20-24 inches; it thrives in dry, hot growing conditions. The cumin seeds, which are contained within the plant’s small fruit, are roughly ¼ inch in length, brownish in color, and almond-shaped. The seeds have distinct ridges running vertically down their length, and the entire outer surface is covered with tiny, almost microscopic bristles.
Cumin has a strong, multifaceted aroma that is a blend of sweet and spicy. The flavor is somewhat bitter, with a sharp, piercing taste and a hint of heat. As a result, cumin works well in the complex spice blends of Indian masalas and curries and is a staple in Moroccan cuisine.
Black cumin, despite the name, actually refers to the seeds of a different plant species (Cuminum nigrum). These seeds are smaller and darker, producing a significantly different taste and aroma compared to true cumin. To add to the confusion, aniseed and fennel are sometimes called “sweet cumin.” Though they belong to the same plant family, they are very different spices and should not be confused with cumin in the kitchen.
Common Uses
Historically, cumin was a popular spice in Egyptian, Greek, and Roman cuisines. The Greeks and Romans were said to have used it much like modern salt or pepper, often placing it in its own container on the dinner table. Today, cumin is most commonly used in Moroccan, Indian, Middle Eastern, Mexican, and North African cooking. However, it occasionally appears in other global cuisines as well: the Dutch use it to flavor certain cheeses, the French incorporate it into some baked goods, the Spanish add it to stews and certain breads, and North Americans love it in chili.
Cumin is often used in combination with other herbs and spices, making it a frequent ingredient in spice blends. Notable blends include Moroccan chermoula (onion, garlic, coriander leaf, cumin, chili, black pepper, saffron), Middle Eastern zhug (cumin, cardamom, garlic, and chili), Indian garam masala (cumin, coriander, cardamom, black pepper, clove, mace, cinnamon, etc.), and Mexican recado rojo (Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, salt, and annatto). Cumin is also a key ingredient in North American chili powder.
For millennia, cumin has been used as a medicinal plant, with natural medicine schools praising its stimulant and antimicrobial properties. Cumin is known to have proven carminative and antispasmodic qualities, making it useful for treating diarrhea, stomachaches, and menstrual cramps. Eastern medicine also recommends it for pregnant women to help settle morning sickness and increase breast milk production.
As an additional note, old folk magic suggested using cumin to prevent both chickens and lovers from straying—perhaps you could sprinkle some on your spouse and see what happens!
Use and Storage
Ground cumin seed is a greenish-brown or brownish-red powder, which can be easily found in most grocery stores. Whole seeds are also available, though they may be harder to find, and should always be roasted before use (roasting enhances their appealing aroma). Once roasted, whole seeds can be ground by hand with a mortar and pestle or pounded with other spices to create masala and curry powders. Always store ground cumin in an airtight container, away from direct sunlight.
Note: Cumin is quite potent. It can easily overpower other flavors in a dish if used in excess. Start with a small amount (usually about ½ teaspoon for smaller family meals) and add more if needed.
Use It
- In curry powders and spice blends
- Added to plain rice and/or beans
- In chili con carne or hearty beef and bean stews
- In dry rubs for BBQ or grilled meats
- To season ground meat for tacos or burritos
- In sweet and/or savory chutneys and salsas
- With grilled lamb
- In spicy chicken dishes
- In pickling brines for cucumbers or beets
Recipes Using Cumin
Garam Masala Spice Blend
This potent Indian spice blend can be used in a variety of dishes calling for garam masala or “hot spice blend.” It is most often used in meat and vegetable dishes served with rice, so find your favorite Indian recipe and get cooking!
4 whole cinnamon sticks
4 whole cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon cardamom
7 whole peppercorns
1 bay leaf
Roast all ingredients lightly on a skillet until fragrant. Place the roasted ingredients in a coffee grinder and blend them into a fine powder. For a more flavorful result, you can pound and grind them by hand with a mortar and pestle. Store the powder in an airtight container.
Papaya-Mango-Black Bean Salad with Roasted Corn and Cumin
This refreshing, sweet, and slightly spicy bean salad makes a perfect appetizer or first course for summer BBQs and dinners.
Dressing
¼ cup extra virgin olive oil
¼ cup mango juice (fresh squeezed, if possible)
¼ cup apricot juice (fresh squeezed, if possible)
Juice of one lime
1 ½ tablespoons honey
1–1 ½ teaspoons ground cumin (add more after tasting if desired)Salad
1 ripe papaya, roughly chopped
1 mango, roughly chopped
2-3 ears of corn, grilled or roasted, cut off the cob
1 can black beans, drained and rinsed
1/3 cup red onion, diced
2-3 tablespoons fresh cilantro, chopped (add more if desired, up to ¼ cup)
Salt and pepper to taste
Garlic powder to taste (optional)
Combine the dressing ingredients in a bowl and whisk to blend. Add the papaya and mango and coat them with the dressing. Then add the corn, beans, onion, cilantro, salt, and pepper. Toss to coat and chill for at least one hour before serving.
