Cumin

Cumin is an herbaceous annual, growing about 11 to 19 inches (30 to 50 cm) tall. The plant has thread-like leaves 2 to 4 inches (5 to 10 cm) long with small, white or pink flowers. Cumin is native to Eastern India and the Mediterranean. The cultivation of cumin requires three to four months of summer heat with daytime temperatures reaching at least 86°F (30°C). The main international cumin exporters for cumin are India and Iran.

Because cumin draws out the natural sweetness of many dishes, it is traditionally used in Tex-Mex, Cuban, and northern Mexican cuisines. It is also a main ingredient in curry and can be found in the Dutch cheese Leyden, as well as some traditional French breads. Not only does cumin play a large role in Latin American cuisines, it’s an important flavoring in Thai, Vietnamese, Afghan, Moroccan, and Indian cuisines. An important ingredient in chili powder, it is also found in garam masala, curry powder, adobos, and Baharat, a Middle Eastern spice mixture. The ancient Greeks kept cumin on the dining table– much like we do pepper–and this continues today in Morocco.