Cumin always seems to be at the top of my shopping list because I run out of it so often.
I am not alone in my love for cumin _ McCormick Spice Company lists cumin as one of the top 10 selling spices in the United States. It is commonly used in Latin American, Middle Eastern, North African, and Indian cuisines, among many others.
I have found that its warm, musky flavor elevates ordinary soups, stews, sauces and vegetables to a whole new level.
Although it is a requirement for the best chili, tacos, mojo sauce and Indian curry, cumin is also wonderful when sprinkled over roasted carrots or cauliflower before baking or when added to a marinade for grilled chicken wings, baby back ribs or leg of lamb.
The spice dates back to Egypt 4,000 years ago and spread to the Eastern Mediterranean across North Africa before it was carried east on trade routes to Asia. Centuries later, Spanish and Portuguese explorers brought cumin to the Americas, where it became an important Mexican ingredient.
It is available both as whole seeds and ground. Ground cumin should be stored in a cool, dark place and needs to be replaced after six months. The seeds can be stored in the pantry for up to one year.
I prefer to grind whole cumin seeds just before use in a spice grinder or coffee mill dedicated to spice grinding _ just as I do peppercorns.
For the best possible flavor, lightly toast the whole seeds in a dry pan over medium heat before grinding. Either ground or whole, the spice is very aromatic, so use it with discretion.
