Cumin

Cumin (Cuminum cyminum) is a small, warm-climate annual in the carrot family, grown for its earthy, slightly bitter, and distinctly warm seeds. One of the most widely used spices in the world, cumin is essential to the flavor profiles of Mexican, Indian, Middle Eastern, and North African cooking alike.

Growing Cumin

Cumin needs a long, hot, and fairly dry growing season — around 100 frost-free days — to mature its seed heads fully, making it a challenging crop in cooler or shorter-season climates. Direct-sow after the soil has warmed, since cumin resents transplanting, and hold off on watering too heavily once plants are established; a bit of drought stress actually seems to concentrate the seed's flavor.

Culinary Uses

Toasting cumin seeds briefly in a dry pan before grinding brings out a deeper, nuttier dimension of its flavor, a step worth the extra minute in most recipes. Ground cumin is the backbone of chili powder and many curry blends, while whole seeds are common in rice dishes, breads, and pickling spice.