Warm, nutty and pungent, cumin has long been a favored spice in
Thailand, Vietnam, India and Iran, but thanks to its inclusion in a
variety of Mexican dishes from chile con carne to tamales, and its
ability to pep up even the most bland of diet foods, it’s also
become a hot seller in U.S. grocery stores.
Warm, nutty and pungent, cumin has long been a favored spice in Thailand, Vietnam, India and Iran, but thanks to its inclusion in a variety of Mexican dishes from chile con carne to tamales, and its ability to pep up even the most bland of diet foods, it’s also become a hot seller in U.S. grocery stores.
Cumin seeds are native to the Mediterranean region, cultivated in ancient Egypt and favored as both a spice and form of makeup in ancient Greece and Rome. Over time, the seeds, which are extracted by hand-threshing the dried remains of this delicate, fruiting herb, migrated to the south and east, finding their way into everything from German sausages and Dutch cheeses to Indian masalas and curries, according to Purdue University’s Aromatic and Medical Plant Index.
The spice was particularly popular in Europe during the Middle Ages, when superstition held that it kept chickens and lovers from straying, and that a bride and groom who carried the spice seeds down the aisle would share a happy life together, according to the McCormick Spice Encyclopedia, available online at www.McCormick.com.
Today, it is still said to hold almost magical powers. In many parts of the world it is sold as a cure for stomach aches and is currently being studied for its possible antioxidant and cancer-fighting properties, according to “Spices: Exotic Flavors and Medicines,” an exhibit at the University of California, Los Angeles’ Louise M. Darling Biomedical Library.
If you would like to try a new adventure on the spice road, pick up a bottle of ground cumin on your next trip to the spice aisle and try a few of the following recipes:
Baked Carrots with Cumin, Thyme, Butter and Chardonnay
from the book “The Naked Chef Takes Off,” by Jamie Oliver
Prep Time: 5 minutes
Cook Time: 45 minutes
Serves: 4
1 pound baby carrots, preferably organic, scrubbed and left whole
1/2 tsp. cumin seeds, crushed
1 handful fresh thyme leaves
4 large pats of butter
1 glass chardonnay
salt and freshly ground black pepper
Step 1: Preheat oven to 425°F.
Step 2: Tear off a five-foot piece of aluminum foil from a standard-sized roll and fold it in half. Place everything but the wine and seasoning in the middle of the foil and bring up the sides of the aluminum. Pour in the white wine and season well, then fold or scrunch the aluminum together to form a seal.
Step 3: Cook for 45 minutes or until carrots are tender.
Orange Cumin Roasted Chicken
from McCormick.com
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4
1 whole  (3 to 3 1/2 pound) chicken, quartered
2 medium oranges
1 Tbsp. oil
1 Tbsp. cumin seed
2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper
Step 1: Preheat oven to 425 degrees F. Rinse and pat dry chicken quarters; trim excess fat.
Step 2: Grate peel from oranges (about 1 Tbsp.). Squeeze 1 Tbsp. juice from oranges into a small bowl. Add remaining ingredients until mixture forms a paste.
Step 3: Coat chicken pieces evenly with spice paste. Arrange chicken (skin side up) in a large, shallow baking pan, coated with cooking spray. Thinly slice orange halves and place over chicken. Bake 40 minutes or until internal temperature of chicken reaches 180 degrees F.
California Grilled Lamb Burger with Cumin Yogurt
from Chef Suzanne Goin of Lucques in Los Angeles as published on McCormick.com
Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6
2 tsp. fennel seed
2 tsp. coriander seed
4 shallots, finely minced
1 Tbsp. olive oil
3/4 tsp. Mediterranean oregano leaves
1/2 tsp. thyme leaves
1 Tbsp. parsley flakes
3/4 tsp. paprika
1/4 tsp. ground cayenne red pepper
1/4 tsp. coarse ground black pepper
1 tsp. salt
1 1/2 pounds ground lamb
Cumin Yogurt:
1/4 tsp. cumin seed
1/2 cup plain yogurt
1/8 tsp. salt
pinch coarse ground black pepper
Step 1: Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, sauté the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
Step 2:Â Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
Step 3:Â Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
Step 4: Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.
