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This flavor is classic in cheese, sauerkraut and unleavened bread. The seed is also used whole in marinades, chili and tomato sauces. One of the principal ingredients of a curry, cumin is even incorporated into baked items and eggs, as well as bean and rice dishes, and enchiladas (recipe below).

Cumin odorum, an annual growing to 1 foot, needs near-tropical conditions for good growth.


Cheese Enchiladas

Preheat oven to 350

Have ready: Hot tortillas

In a heavy saucepan, heat: 2 Tablespoons olive oil

Saute until golden:
1/2 cup chopped onion
1 minced clove of garlic

2 teaspoons to 1 Tablespoon chili powder
1 cup tomato puree
1/2 cup chicken or beef stock

Season with:
Salt and Pepper
1 teaspoon cumin

Spread some sauce over the tortillas and fill the centers with equal amounts of:
Finely minced raw onion
Shredded longhorn or cheddar cheese

Roll the totillas and place them seam side down in a ovenproof dish. Pour more sauce over the tops and sprinkle with more cheese.

Heat in oven about 15 minutes.

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