Cumin is one of the world's most popular spices. Many cooks use cumin, even when they don't know they are using the spice, because when ground, it is also an ingredient in curry powder.

Most people pronounce the word, "cumin" incorrectly. Its "u" is not pronounced like the "u" in the word, "cue"; its "u" is pronounced like the "u" in the word, "cut."

Cumin was first used by the Egyptians, centuries ago. Since then, the pungent peppery spice was introduced to other hot climes like China, Africa and South America. Cumin is a relative of the strongly flavored caraway plant and like caraway, its seeds are thin and elongated; it's the seeds that are either ground up or used whole in cooking.

Cumin seeds, which come in three colors: amber, white, and black, must be toasted before being added to foods; this heating intensifies the flavor. Cumin does not store well; it's best to buy the spice fresh, toast it, grind it, and then store the ground cumin in an airtight container.

Cumin is used to perk up bland foods like beans, lentils and rice. Cumin seeds are a mainstay in Indian "dal" (lentil) recipes. But many other areas of the world now include cumin as a must-have on their spice shelves, like Mexico, Holland, Austria and the Mediterranean.

Besides bland foods, cumin is also used to flavor meats and sausages, casseroles, stews, chili and meat rubs. Vegetables like potatoes and carrots, tomatoes and cucumbers, also benefit from a sprinkling of cumin. Cumin is also a favored spice in chutney recipes.

Cumin has a romantic history, too. In the Middle Ages, cumin was believed to be a tonic for sexual issues; so it was used in herbal potions to enhance love relationships. And because spices were so highly valued, cumin was also given as a wedding present.

If you are having a tough time remembering how to say, "cumin" properly, just give up and call it the Indian name, "jeera," instead.

Learn more about this author, Sheree Zielke.
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