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. .