Cumin Seed has a strong and penetrating flavor that is slightly bitter. its pungent aroma is very distinctive. Cumin seed used around the world to flavor a wide variety of foods from vegetables to meats and starches.

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Cumin seed is an important flavoring in chili and chili powder and southwestern cuisine in the United States. This spice has much more prominence in cooking styles of Mexican, Indian, African, Middle Eastern and Eastern Europe countries. Cumin seed is an essential ingredient in curry, but is also used as a flavoring in a wide variety of foods from soups to chesses, meats, vegetables, sausage, beards, and even pastries.

To release the flavor and aroma of whole cumin seeds toast them over low heat in a dry skillet for about eight minutes stirring often to prevent burning. This toasting prior to grinding will mellow the cumin seeds flavors while bring out complexities in them.

Cumin seed is produced by a low growing annual plant native to the Mediterranean. its thin feathery looking leaves called fronds, look very similar to two of its relatives dill and fennel. The cumin seed plant is a member of a family of plants called Umbelliferae, which contains a number to plants that are used as spices, herbs and vegetables. The family name comes from the fact that the structure of flower clusters of this group of plants looks similar to an upturned umbrella.

Cumin seed can be grown in the home garden, but it has a reputation of being particularly fickle and difficult to grow. Some gardeners report success growing cumin seed in pots placed in a shaded spot.