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Spices may aid digestion, add nutritional value to diet Editor's note: March is National Nutrition Month and is a nutrition education and information campaign sponsored annually by the American Dietetic Association. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.    Each week during March, the MUSC dietetic interns will present healthy eating alternatives. For information on the MUSC dietetic intern program, visit http://www.musc.edu/dieteticinternship/program/index.html. by Harmony Heflin Dietetic Intern Cumin, an integral ingredient in both curry and chili powders, is an earthly-smelling spice commonly found in Middle Eastern, Mexican, and Indian foods. Used as either the whole seed, which looks like a caraway seed, or in ground form, this spice packs a healthful punch to any dish.   Native to Egypt and cultivated throughout Eastern and Mediterranean countries, cumin has a long and varied history. The Bible mentions cumin used as both a spice and as a form of currency, while the Egyptians used cumin to mummify their pharohs. During the middle ages, cumin symbolized love and fidelity- soldiers’ wives baked loaves of cumin bread for their husbands going off to war, and people carried cumin in their pockets during wedding ceremonies.   Recent research on this age-old spice suggests that cumin may have some health benefits. With 1.3 mg iron per teaspoon, cumin is a vegetarian-friendly source of dietary iron. Iron helps maintain a healthy immune system and helps your red blood cells deliver oxygen to your entire body. The USDA recommends that men older than 19 and women older than 50 consume 10mg iron each day, while women aged 19-50 need about 15mg daily.   Cumin may also aid digestion by stimulating enzymes to break down foods. Other studies have shown cumin has cancer-fighting capabilities because it scavenges for harmful toxins in the body. Cumin also helps the liver cleanse the body of waste products. Try some cumin in the following recipe. Garbanzo Bean Dip: 2 teaspoons ground cumin 1 can (15oz) garbanzo/chickpeas, drained, rinsed 2 Tablespoons fresh lemon juice 1 Tablespoon extra virgin olive oil 1 clove garlic, peeled and minced Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Spread on sandwiches or pita chips for a tasty treat. Source: http://www.whfoods.com.     Friday, March 10, 2006 Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Island Publications at 849-1778, ext. 201.