Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for centuries. Along with dill and parsley, it belongs to the plant family Umbelliferae and it has the scientific name of Cuminum cyminum. Cumin provides a dual role for its users. Many just use it for its wonderful flavor, but it has medicinal properties as well.

Cumin seeds are long, ridged, and yellow-brown in color. It is available in whole seed form and powder form. It is best to buy whole cumin seeds instead of cumin powder because the powder loses flavor more quickly. Typically the seeds will retain their flavor twice as long as the powder. Whichever form you buy, you should store cumin in a tightly sealed glass container in a cool, dark and dry place.

Cumin has a nutty, peppery flavor that adds a punch to Mexican foods and it adds zest to Indian foods as it is a component of popular curry dishes. You can find cumin being used in a variety of ways from soups to marinades to rice to breads. My family loves Mexican foods so I typically use it in chili and tacos, but I have also found that it is a great way to spice up spaghetti sauce.

Cumin has long been used as a spice, but it has been used for other things as well. The Egyptians used it in their mummy wraps to help preserve their dead. It has also been used to stimulate digestion, relieve bloating and distension, and to detoxify the body of impurities. When mixed with black pepper and honey, cumin has also been used as an aphrodisiac.

Whether using cumin as a medicinal aid or an aphrodisiac, one cannot deny its wonderful flavor. It doesn't matter whether you favor the taste of a spicy chili or a zesty curry, cumin is the spice to have on hand to punch up any recipe, even spaghetti.

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