Ground cumin

Ground cumin is a spice obtained by grinding the dried seeds of the Cuminum cyminum plant, which belongs to the Apiaceae family. It has a warm, earthy, and slightly bitter flavor, with a very characteristic aroma that intensifies and enhances the taste of numerous dishes.

Originating from the Mediterranean and Middle East regions, cumin has been used since ancient times both in cooking and in traditional medicine. It is an essential ingredient in many cuisines such as Mexican, Indian, Arab, and Mediterranean.

Among its properties, ground cumin is known for its antioxidant content, its ability to improve digestion, and its content of minerals such as iron, magnesium, and calcium. Furthermore, it is a low-calorie spice that not only adds flavor but also provides health benefits.

Regarding its synonyms in Spanish from Latin America, in different countries it may be referred to as:

• Comino (the most common and generalized term)
• Cumin (in some Mexican contexts, although this is the English word)
• Alcaravea (although strictly speaking this is another similar seed, they are sometimes confused)

For use in cooking, ground cumin is ideal for seasoning meats, stews, soups, sauces, and marinades, providing an indispensable aromatic note in both traditional and contemporary dishes.