cumin1/4 teaspoon
Cumin is a rich source of iron and manganese, and contains notable amounts of magnesium and phosphorus. It also provides dietary fiber and contains antioxidant compounds, though quantities are modest given typical serving sizes.
About
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean and India, whose small, boat-shaped fruits (commonly called seeds) are dried and used as a spice. The dried fruits measure approximately 4-5 mm in length and display a distinctive ridged surface with a warm brown or olive-green coloration. Cumin possesses a complex flavor profile: earthy, warm, and slightly nutty with subtle citrus undertones and a moderate pungency. The essential oils present in cumin seeds account for its characteristic aroma and taste, with cuminaldehyde being the predominant volatile compound. Various cultivars exist, with Indian and Mexican varieties being commercially significant, each exhibiting slight variations in oil content and flavor intensity.
Culinary Uses
Cumin is fundamental to numerous global cuisines, particularly in Indian, Mexican, Middle Eastern, and North African cooking. It appears in curries, chutneys, spice blends (garam masala, baharat, chili powder), and as a finishing spice for soups, legumes, and roasted vegetables. In Mexican cuisine, cumin is essential in salsas, meat rubs, and bean dishes. The spice is typically toasted before grinding to intensify its flavor, though it may also be used whole in tempering hot oil or ghee. Cumin pairs exceptionally well with coriander, chili peppers, garlic, and onions, and complements both savory and occasionally sweet applications.