Cumin

Cuminum cyminum

Origin: The Mediterranean, China, India, Mexico, Egypt.

Flavour: Warm and citrusy, bright and aromatic, slightly sweet.

Uses: Bread, cheese, curry, spice rubs, seasoning blends, cookies, dessert.

Dishes: Spice cake, cumin cookies, chocolate fudge, Lebanese seven spice chicken, cumin meatballs, cumin potatoes (jeera aloo), cumin rice, grilled cumin chicken, lamb stir–fry, Hunan beef stir–fry, veal stew with cumin, veal tagine, cumin roasted vegetables, vegan taco salad, lentil soup, Tibetan style potato curry.

Compliments: Basil, anise, rosemary, thyme, nutmeg, cilantro, sage, mint, cinnamon, clove, sumac, allspice, fennel, oregano, fenugreek.

Substitutes for Cumin: Curry powder, garam masala, caraway seed, fennel seed, paprika, chilli powder, coriander seed (ground).

The best way to describe Cumin is by saying that it is warm, bright and aromatic, especially when it has been toasted. Add this extra step at the beginning and you will get the most flavour in your recipes.
Whole Cumin Seeds are best when used in stews, poaching liquid, and braised dishes.
Whether you’re making falafels, casseroles or grilled veggies Organic Ground Cumin Seeds (small format) or Organic Ground Cumin (medium format) is the ideal way to use this earthy spice.

It’s distinct, it’s yummy and charismatic! There is a lot of goodness packed into this little spice. If you haven’t tried cumin yet, I’m giving you a bit of a nudge to liven up your tastebuds with something different.