Cumin

Cuminum cyminum

spice

Small seeds of an umbellifer from the Near East, earthy-tasting raw, far more fragrant once toasted: toasting releases dozens of aromatic compounds. A pinch flavours a dish without making a serving.

Origin

Nile valley and Near East

Season (United States)

imported · all year round

Preparation

The seeds are used whole, toasted for a minute in a dry pan or in hot oil until fragrant, or ground; a pinch is enough for a dish.

Molecules

In small amounts, not counted Falcarinol · Plant iron

Did you know?

In Germany it was once a token of fidelity: it was given to prove one's loyalty to one's fiancé.