CUMIN seeds have been around for a very long time. Seeds were found in the tombs of Pharaohs, and it is one of the 8 ancient spices that was traded on the silk road. It has a warm earthy aroma and flavour, and has undertones of both sweet, and bitter. Freshly ground CUMIN is very pungent and has a sweet, pine-like aroma. Today, cumin is found to be an essential spice the world over.
SUGGESTED USES: CUMIN can be dry roasted to bring out a nuttiness, which does mute the top piney notes. We recommend dry roasting small amounts as needed. The seeds will begin to lose their flavours more quickly after roasting. Be cautious and use this spice sparingly in your cooking, as it can overpower the dish.
SPICE TIP: If a dish is over spiced with cumin, then add the same amount of ground CORIANDER SEED seed to help rebalance the dish!
RECIPES: Falafel Fish Chowder Chicken with Za'atar and Cumin Aioli Baked Cauliflower Vegetarian 'Chicken Wings' and Cumin Aioli Fennel seed, Chili, and Tomato Sauce Jerk Ketchup Lemony Lentil Soup Red Lentil Dalh Persian Advieh Spice Blend Chaat Masala
Indian Raita Recipe Video - YouTube
Tamarind Sauce Video - YouTube