CUMIN seeds have been around for a very long time. They were found in the tombs of Pharaohs.

Today, CUMIN is found to be an essential spice in many cuisines including: Mexican, Indian, and Moroccan. Freshly ground CUMIN is very pungent and has a sweet, pine-like aroma.

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, as 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 overspiced with cumin, then add the same amount of ground CORIANDER SEED seed to rebalance the dish!

COLLECTIONS:

Indian Spice Box (Whole)

Moroccan Spice Box (Whole)

Mexican Spice Box (Ground)

RECIPES:

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

Falafel

Persian Advieh Spice Blend

Indian Raita Recipe Video - YouTube

Tamarind Sauce Video - YouTube