Cumin is that unmistakable flavor in Indian curries and many Mexican dishes, from the Americanized faijita to the more-traditional enchiladas. Specifically, it is the seed of the flowering Cuminum cyminum plant. You’ll also find it in the Indian tandoori (a tandoori is a type of oven; hence, tandoori refers to any dish cooked in it), the Moroccan tangine (again, a tangine is a type of cookware, in this case a pot) and harissa, a tomato-based paste. Iran produces the world’s top-quality cumin.
Cumin is a very strong spice, and as such is somewhat of an acquired taste. I like to use it to make a southwestern-style dressing: combine it with coriander, lime juice, olive or flaxseed oil, a few slivers of red onion, and some salt and pepper. Leave it sit overnight for the flavors to marry.
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Tags: cumin, india, mexico, spice history
