By Nader Vaziri

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It is grown for its seedlike fmit, which is a pungent and aromatic spice slightly similar to caraway. It rrl is mentioned ofien in the Bible and is a staunch fauorite in Greek, Turkish and Arab cooking. l%e ancient 1 Romans used cumin as a ' condiment much like we would Cumin seed use black pepper today, but it is probably best known for its role in Indian c u i s i n e especially curries and chicken roasted in a tandoor (clay oven). ORIGINS & CHARACTERISTICS Cumin will grow in any warm, sunny position in rich, we'lldrained sandy loam.

Chop the onion and fry in the butter and garlic. Add the ground beef and fry together until the beef is browned. Add the tomatoes, kidney beans, cayenne pepper and salt and black pepper to taste. Let simmer for two hours until very thick. a reaction in people T h e Spice D i r e c t o r y Capsicum tetmgonum aprika is made from sweetpeppers that have been dried and ground. Ideally only the dried fruit should be used. It has morecflavor-lightly , pungent and rathersweet-and a lot less heat than cayenne pepper.

MEDICINAL USES Cinnamon is a strong stimulant for the glandular system and is used to relieve stomach upset. It is very warming, so it is good for relieving the symptoms of colds, flu and sore throats. Cinnamomum zeylanicum grows vey tall. STORAGE Cinnamon is best when bought in sticks, but it can also be bought ground. Ground cinnamon actually tastes stronger, but it should be kept stored in screwtopped glass jars because it loses its smell fairly quickly. The highest quality cinnamon is made from the thinnest bark, which has the best taste and fragrance.

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