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Cumin, also known as comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean and Northern Africa. Currently, more than 50% of all cumin comes from India. Cumin is one of the most consumed spices right after chiles and peppercorns and is a key ingredient in many curry and chili powders.

During the Middle Ages, cumin was thought to keep lovers from fickleness and keep chickens from leaving their yard.

The strong, earthy, slightly spicy flavor of cumin is available either freshly ground or as whole seeds. Use whole seeds in sausages, pickles, sauerkraut, soups and breads. At most good French restaurants, mild cheeses are served with a little dish of cumin seeds and pepper. Roasting cumin seeds will bring out their full aromatic flavor.

Cumin, also known as comino, is native to the Nile valley in Egypt.
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