Herb & Spice Companion

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HERB & SPICE COMPANION

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CUMIN

Cuminum cyminum

Flavors: pungent, warm, earthy,

slightly bitter

Cumin ranks only behind black pepper as the second-most popular spice on the

planet. It’s essential to a diverse range of high-spice cuisines, from Spain to Lebanon

to Mexico to India, and found in many curry powders, masalas, and chili powders,

as well as spice blends and pastes like

Ethiopian berbere, Moroccan harissa

paste (see page 150), Middle Eastern

baharat, and Egyptian dukka.

While the seeds look like caraway—

long and oval with lengthwise ridges—

their flavor is decidedly more pungent,

with a slightly bitter edge. Add cumin

at the start of cooking for a deep flavor

that penetrates an entire dish, or toss in

seeds at the end for fresher seasoning.

In the Garden

Cumin plants, which are annuals, like hot and moist climates, similar to their native

home in Egypt’s Nile valley. In temperate climates, start seeds indoors and transplant

seedlings outside once temperatures are consistently above 60°F. Cumin plants don’t

fare well when transplanted, so use biodegradable pots to minimize the disturbance.

They’ll grow successfully in containers indoors positioned in a sun-filled window.

Size: 6 to 20 inches tall, depending on climate conditions

Container: 6 inches in diameter and 4 inches deep

Light: Full sun

HEALTH BENEFITS

Cumin has been used throughout

history as a digestive aid, thanks to

its powers in taming indigestion,

gas, cramps, diarrhea, and nausea

(it’s even prescribed for morning

sickness). It’s also high in iron, which

is great for energy and the immune

system, and particularly important for

people with anemia.

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