Cumin Seeds Cooking Notes:

Flavour: Pepper, Anise, Fennel, Mint

Cuisine: Indian, French, Chinese, Mediterranean, Mexican, American

Food Pairings: Meat, fish, vegetable dishes, curries, sauces, breads, spiced desserts, tea, tagines, eggs

Serving size: 0.5 grams (if powdering) to 2 grams (if using whole)

Usage: Cumin Seeds can be used for garnishing breads such as paninis, naan, rye bread. You can also grind and use Cumin powder to flavour curries.

Recipes: Hummus, Saffron Rice,  Goan Xacuti Chicken, Aloo Matar, Doner Kebab, Tandoori Paneer, Fish Tacos, Fresh Dates Chutney, Vegetable Gold Coins, Dal Fry, Stuffed Okra, Green Soybeans Spice Soup, Beef & Bean Burrito, Roasted Spiced Cauliflower 

Cumin Seeds Technical Notes:

Origin: Jodhpur, India 

Quality: Large, Premium Selected

Industry Knowledge: Cumin is the seed of a small plant in the parsley family. It was used 5000 years ago by the Egyptians as both a spice and an ingredient in the mummification process. The Greeks and Romans also used cumin and highly regarded it as one of the essential spices. In the Middle Ages cumin seed was thought to promote love and fidelity, so it was carried by attendees of weddings, and soldiers were always sent off to battle with a fresh loaf of cumin seed bread. Pungent, sharp, and slightly sweet, the greenish brown powder of this herb is an essential ingredient in Mexican and Indian cuisine. Add to cooking in moderation; the pungency of cumin can overwhelm other flavors in a dish.

Also known as: Cuminum cyminum, JEERA, JEERAKAM, JEERU, KEMUN, KAMOUN, KAMUN, كمون, KREUZKÜMMEL, JIRA, SAPHED JIRA, DURU, SUDURU, COMINO, JILAKARA, JILAKARRA, KIMYON, ZIRA, زیرہ, जीरा, 小茴香種子, 孜然, 孜然籽