History/Origin  Cumin goes back over 5000 years. It is native to the Nile valley of upper Egypt and the Mediterranean.  Today it is grown in Malta, India, Sicily, Iran, Saudi Arabia, Mexico and China.  In the Middle Ages, a time when spices were relatively rare, cumin was one of the most common spices.  Popularity declined after the Middle Ages, but it is making a comeback, probably due to the renewed interest in ethnic dishes and spicy foods. Botanical

 For a small seed, the cumin seed is packed with a nutty, peppery flavor.  Cumin seeds resemble caraway seeds. They are crescent-shaped, have ridges running the long way and are yellow-brown in color.  Cumin is available in its whole seed form and ground into a powder. It is used in curry and chili powders.  Before using whole cumin seeds in a recipe, lightly roast first to bring out the fullness of their aroma and flavor.

Nutrition

 Cumin is an excellent source of iron which helps keep your immune system healthy.  Cumin seeds are a very good source of manganese and a good source of calcium, magnesium, phosphorus and vitamin B1.  Cumin seeds also may have anti- carcinogenic properties helping to protect against developing stomach and liver tumors. Ground cumin on display at the market in Ortigia, Syracuse (Italy).

Fun Facts  In ancient Egypt, cumin was not only used as a culinary spice, it also was an ingredient used to mummify pharaohs.  During the Middle Ages in Europe, cumin was recognized as a symbol of love and fidelity. People carried cumin in their pockets when attending wedding ceremonies, and married soldiers were sent to battle with a fresh loaf of cumin bread.  Cumin is a great complement to the hearty flavor of lentils, garbanzo beans and black beans.