Biography: Cumin is part of the Umbel family, meaning that it is a relative of parsley, coriander, dill, and carrot. More than anything it is characterized by its unique, deep, earthy flavor, and is a favorite of the eastern kitchen, especially the Maghreb area: Morocco, Algeria, and Tunisia. it is also popular in the far east, mainly in India – where it is part of famous spice blendtures such as garam masala. It is one of the most popular spices in Israel – and among the five most commonly purchased spices.
Available forms: whole seeds (which are in Essence dried fruit) or ground.
Healthy? Of course. It has been known for years that cumin assists in the digestive process – and helps prevent gas, constipation, and stomach pain.
Appears in dishes such as: hreimeh (along with fennel), meatballs, blended fired meats, Moroccan salads, such as beet, carrot, and chard salads. In the cheese shop nearest you, you may find Dutch gouda seasoned with its seeds, and it may even be hiding in your favorite Hummus. If you travel to New Orleans, you can find it in Cajun and Creole seasonings, where it adds depth and personality to the famous chili con carne.
