Cumin  [KUH-mihn; KYOO-mihn; KOO-mihn]     Also called comino , this ancient spice dates back to the Old Testament. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty-flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin seed is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and ground forms. As with all seeds, herbs and spices, it should be stored in a cool, dark place for no more than 6 months. Cumin is particularly popular in Middle Eastern, Asian and Mediterranean cooking. Among other things, it's used to make curries, chili powders and Kümmel liqueur.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the spice complements nicely.

Salads bean; egg; pasta; slaw
Soups & Stews bean; beef; carrot; chicken; chili; vegetable
Fish & Poultry chicken; halibut; salmon; shellfish; tuna
Meats beef; lamb; pork
Vegetables cabbage; pumpkin; tomatoes
Pasta; Grains;
Dried Beans 		beans; lentils; rice
Cheese & Egg Dishes cheese spreads; cottage cheese; deviled eggs; egg salad;
savory custards
Sauces barbecue; cheese; chili; curry; fish; meat; mustard; tomato
Miscellaneous butter spreads; cheese breads


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