The One Spice Our Food Editor Always Has in Her Pantry
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Dried herbs and spices are essential to any cook's kitchen, but a few always have a permanent spot at the front of the spice rack. Let's call them your "Starting Five." For me, that is:
whole black peppercorns (in my trusty grinder)
ground cinnamon (for baked goods, oatmeal, and savory dishes)
red pepper flakes (my go-to spice any time I need a hint of heat)
chili powder (this mix of herbs and spices is an instant flavor booster in so many dishes)
and the MVP (or MVS?), ground cumin
How To Use Cumin
I run out of ground cumin more than any spice in my spice cabinet, which tells you a lot. Cumin's warm, earthy, slightly peppery flavor and aroma work in more dishes than you may realize. It is probably in your favorite chili recipe and is a key ingredient in Indian curries, Middle Eastern specialties such as hummus, and Mexican dishes like fajitas. Cumin is a delicious match for meat, especially beef and pork, but it can also give vegetarian dishes more depth and complexity. I love pairing roasted sweet potatoes and carrots with cumin—the smokiness of the spice balances out the vegetables' natural sweetness.
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How To Toast Cumin Seeds
Whether or not you grind your own cumin seeds (confession: I don't), it's a good idea to toast the spices before using them, especially if they have been in your cabinet for a while. Here's how to toast cumin:
Over low heat, place the whole seeds or ground cumin in a small, dry skillet.
Toast, constantly stirring, until the spices are fragrant.
Immediately take the pan off the heat and transfer the spices to a bowl, so they don't burn.
If you are using whole seeds, you can grind them once they cool.
