Saturday, October 08, 2005


Cumin is one of those spices I use a lot. Cumin is native to the Egyptian area and although we call them seeds they are really a fruit. Cumin was very common in Roman times even in Europe. However, after around 1600’s it became less common.

To me it is indispensable for making chili and it is the key ingredient in dishes in the Southwest United States, Latin America, North Africa and India.
Hindi : Jeera
Dutch: Komijn
French: Cumin

There is also Black Cumin which is a plant that grows wild in Iran and Kashmir. Black cumin is smaller and sweeter than regular cumin. The Dutch name is Zwarte Komijn.


Caraway seeds: use half as much
Black cumin

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