Use the warm and nutty flavor of cumin in rice and curry dishes, chili, nachos, meatballs, guacamole, eggs and omelets, pork, lamb, chicken couscous, barbecue sauces and vegetables. For more complex flavor, toast in a dry skillet over medium heat for 1 to 2 minutes. Native to the Nile Valley of Egypt, but cultivated all over the world, cumin was used as medicine in Egypt 4000 years ago – Spanish explorers exported it to Latin America where it became a very popular spice.
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