The smoky flavor of cumin also works well in combination with other spices like chilis, cinnamon, and coriander. (Hmm...maybe it has something to do with spices that start with "c"?!) The dried seeds are tiny and oblong, and the spice is a light orange-brown when ground. Use it to in soups and stews, spice rubs, and cooked grains.
If you want to experiment with cumin, start with a teaspoon and work your way up to a tablespoon. Ground cumin is perfectly fine, but also give whole cumin seeds a try at some point. Toasting the seeds and grinding them yourself is worth the fresh, bright flavor. Keep an eye out for different varieties of cumin, like white cumin and black cumin!
Are you a fan of cumin?
Related: Word of Mouth: Jeera
(Image: Elizabeth Passarella for the Kitchn)