Part of the parsley family, cumin is an annual plant that produces seeds. These seeds can be used as a spice – often ground up – when cooking. To see cumin go from seed to powder, watch the short video, Grinding Cumin at The Spice House, from chicagospiceboss. Note that University of Illinois Extension provides this information for education and does not endorse any company, products, or services over another.

Nutrition

Like most herbs and spices, for the amount used, cumin does not provide a significant amount of nutrients, like carbohydrates or vitamins. But its warm, smoky flavor provides plenty of spice in recipes!

• Buy: If buying ground cumin, look for packages that are well sealed and have a "use-by" or "best-by" date as far off as possible.

• Price: Price will vary by brand and store. Pick one that fits your budget.

• Store: Dried herbs and spices store best in dark, cool places, like a covered pantry. Remember to tightly seal the container to prevent air or moisture from getting inside and shortening cumin's shelf life. Like other dried herbs and spices, cumin does not usually spoil, but rather loses potency and flavor over time. Smelling to see if the strong aroma is still there is one way to test potency.

• Prepare: If buying whole cumin seeds, consider toasting for a few minutes to enhance flavor. Then grind with a mortar and pestle or even a coffee grinder. Move into an airtight container and keep in a dark, cool place.

• Eat: Cumin adds depth to many savory dishes, such as chili, hummus, and roasted vegetables.

Chili Cornbread Casserole (Serves 8)

1 lb. lean ground beef
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 can (15 oz.) kidney beans, drained and rinsed
1 can (14.5 oz.) no added salt diced tomatoes, drained
1 cup frozen corn
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder

Cornbread Topping

1/2 cup yellow corn meal
1/2 cup all-purpose flour
2 Tbsp sugar
1 1/2 Tbsp baking powder
1 cup skim milk
1 egg or 1/4 cup egg substitute
1 Tbsp olive oil