Cumin is an ingredient beloved in the Mediterranean Africa India China Mexico and the Caribbean as well as other parts of the world. Its warm spicy but not hot nature lends an inimitable flavor to meatloaf stew falafel and more. It’s an essential spice to have in your pantry or spice rack and many culinary experts count it among their favorites.
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Cooking with Cumin 101
This writer grew up with an Israeli father so cumin was a part of everyday life used in a wide variety of dishes like kebabs burgers and falafel. It’s excellent in chicken adobado street tacos or a roasted cauliflower version of the same and should be your secret ingredient for chili.
While many people love the flavor of cumin in restaurants and on the street many aren’t sure how to cook with it. It’s just not a common ingredient in American cooking. The good news is that learning how to find and cook with cumin isn’t hard and it’s also not hard to store or even grow your own. Learning how to do so will add an extra layer of depth and fascination to your cooking that you can’t get anywhere else. This guide will show you how.
Cumin (Cuminum cyminum) is a fluffy almost weedy plant with green stems and leaves and white flowers. It is a member of the parsley family related to dill caraway fennel and coriander. It resembles these herbs in the garden and grows as an annual like them. Other cousins include celery celeriac parsnips and carrots.
