McCormick Ground cumin seed

Cumin originally comes from the banks of the Nile. It is an umbelliferous plant with long brown or green seeds that have ridges similar to those of caraway. Sometimes, you can find black cumin with thin brown seeds. The seeds are harvested when they turn yellow. The stems are then removed and beaten. The seeds obtained in this way are spread out to dry. They can be consumed either whole or ground. Although cumin and caraway are similarly named, they are actually two completely different spices.

Today, cumin is cultivated in the Near and Middle East, Asia Minor (Turkey, Syria, Iran), as well as in India and Pakistan.

Scientific name: Cuminum cyminum.

In India, one could never do without cumin, and it can be found in all spice blends from curry to garam masala. In the Maghreb, it is present in couscous, tagines, kebabs, sausages, and in the spice mix Ras el Hanout. The Turks season meat and vegetables with cumin. Mexicans add it to chili con carne and guacamole, while Spaniards include it in their chorizo. In the Netherlands, it is used to season Gouda or Edam cheese, and in France, Munster cheese. Cumin is also recommended for all types of cabbage, potatoes, soups, omelets, lamb stew, and roast lamb as well as roast pork.