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	cumin cuisine, haute cuitlacoche culatello cumin Dagwood sandwich Danablu cheese Danbo cheese Definition: [KUH-mihn; KYOO-mihn; KOO-mihn] Also called comino, this ancient spice dates back to the Old Testament. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic, nutty-flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin seed is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and ground forms. As with all seeds, herbs and spices, it should be stored in a cool, dark place for no more than 6 months. Cumin is particularly popular in Middle Eastern, Asian and Mediterranean cooking. Among other things, it's used to make curries, chili powders and kümmel liqueur. See also spices; Herb and Spice Chart. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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