Cumin
Cumin seeds are popular in North African, Middle Eastern, western Chinese, Indian and Mexican cuisines because of their distinctive aromas. The fruits of cumin have a distinctive flavor that is bitter and strong and a warm aroma because of the abundance of essential oil.
Cumin is currently associated with Indian and Mexican cuisines. It is one of the ingredients of curry powder and is also used in some Dutch cheese such as Leyden cheese as well as in some traditional French breads. Many dishes are seasoned with cumin because of its ability to draw out their natural sweetness. It is added to curries, enchiladas, tacos, and other Middle-eastern, Cuban, and Mexican foods. Sometimes it is added to salsa for extra flavor. Sometimes it is used on meat along with any other seasonings that the food preparer may use. It is a common seasoning in Tex-Mex dishes as well as the cuisines of the Indian subcontinent. Historically, it was also heavily used in ancient Roman cuisine.
Cumin can be boiled in tea to make a "cumin cider," and according to ancient folklore, if it is a cure for the common cold if added to a cup of hot milk.
Cumin is the dried seed of Cuminum cyminum, which is a member of the parsley family. In addition to curry powder, it is also a key ingredient in chili powder. Cumin is also plays a key role in Mexican, Thai, Vietnamese, and Indian cuisines. You can also find it as an ingredient of ashiote blends, adobos, garam masala, and bahaarat. This spice has a hotter taste, lighter color, and is larger in size than caraway, another spice that is often confused with cumin. Some older cookbooks erroneously state that ground coriander is the same spice as ground cumin. Bunium persicum, a related spice and Nigella sativa, unrelated, are both sometimes given the name black cumin.
