Spices...

A sprinkle a pinch a dab, a dash: a tiny bit can whisk a plate of food from one country to another, one cuisine to the next. And luckily, spices from all over the world are accessible to home cooks willing to venture to the grocery store, or to one of many great spice purveyors online.

Cumin: Cumin, which can be used ground or as whole seeds, adds a warm, earthy quality. It's popular in Indian, Pakistani, Middle Eastern, Cuban, Brazilian, and Northern African cooking, as well as the Chinese cuisines of Sichaun and Xinjiang. If using the seeds, which last longer and have a stronger aroma than ground cumin, toast them gently in a dry pan or in the oven to enhance their flavor. Toast the seeds and add them to curries, chilis, stews, and soups; rub onto root vegetables and/or cauliflower with olive oil, salt and pepper, and roast; use in a spice rub with salt and pepper for roasted chicken; add to guacamole, hummus, or another creamy dip; toss into a stir fry with ground meat and vegetables; season soft-scrambled eggs - it’s endless!