Cumin

Cumin was introduced to the Americas by Spanish and Portuguese colonists. Black and green cumin are used in Persian cuisine. Today, the plant is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile, and China.[14] Since cumin is often used as part of bird food and exported to many countries, the plant can occur as an introduced species in many territories.[20]

Cumin seed is used as a spice for its distinctive flavor and aroma.[14][16] Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style) and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous commercial food products.[9] In Indian and other South Asian cooking it is often combined with coriander seeds in a powdered mixture called dhana jeera.

Cumin can be used ground or as whole seeds.[14][16] It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili.[16] It is also used as an ingredient in some pickles and pastries.[30]

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