Cumin seeds provide strong flavors in hot-climate cuisine. The spice is valued for its pungency and bitterness and for its ability to increase heat in curries and other hot dishes.

I discovered this by accident one weekend while testing Tex-Mex recipes. I upped the amount of ground cumin just to gauge the effect of this innocuous amber-colored spice. Each recipe was noticeably hotter. I checked my chilies, but they were the same variety as I had always used. When paired with chiles or cayenne, cumin always intensifies the heat.

A relative of the parsley family, cumin is sold either whole or ground. If you’ve avoided cumin because of its bitterness, try roasting whole cumin seeds in a heavy nonstick skillet over low heat. This will release their sweetness. Grind them into a fine powder before using.

SIDE DISH

CURRIED POTATOES AND PEAS

THIS SIMPLE VEGETABLE DISH IS ON THE SPICY SIDE. YOU CAN ADD MORE HEAT BY ADJUSTING THE CAYENNE PEPPER AND CUMIN.

1 tablespoon safflower oil

2 cups chopped onions

1 tablespoon minced fresh garlic

Water, as needed

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons ground cardamom

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground turmeric

1/4 teaspoon ground cayenne or to taste

3 cups diced, peeled red potatoes

1/2 cup defatted chicken or vegetable broth

2 cups green peas

1/2 cup diced red bell peppers

1/2 cup low-fat sour cream

Salt, to taste

Heat oil in a 10-inch nonstick skillet over medium-high. Add onions and garlic and cook 5 minutes, stirring frequently, adding small amounts of water if onions begin to brown. Add coriander, cumin, cardamom, cinnamon, cloves, nutmeg, turmeric and cayenne and cook, stirring, 1 minute or until spices are fragrant.

Stir in potatoes and broth. Reduce heat to medium and cook, covered, 15 to 20 minutes or until potatoes are done. Stir in peas, bell peppers and sour cream. Heat through. Add salt. Makes 6 servings.

Per serving: 185 calories, 23 percent calories from fat, 6 grams protein, 29 grams carbohydrates, 7 grams total fiber, 5 grams total fat, 7 milligrams cholesterol, 94 milligrams sodium.

SIDE DISH

CUMIN-SCENTED RICE

1 tablespoon safflower oil

2 cups chopped onions

1 tablespoon minced garlic

2 teaspoons whole cumin seed

Water, as needed

3 cups cooked basmati rice

1/2 cup grated carrots

1 tablespoon minced flat-leaf parsley

Salt and fresh-ground black pepper, to taste

Heat oil in 10-inch nonstick skillet over medium-high heat. Add onions, garlic and cumin; cook 5 minutes, stirring frequently, adding small amounts of water if onions begin to brown. Add rice and heat through. Before serving, stir in carrots, parsley, salt and pepper. Makes 4 to 6 servings.

Per serving: 163 calories, 15 percent calories from fat, 3 grams protein, 31 grams carbohydrates, 3 grams total fiber, 3 grams total fat, no cholesterol, 12 milligrams sodium.

Mary Carroll writes for the Los Angeles Times Syndicate, a division of Tribune Media Services.