|Cumin is pronounced "kuh-min" and is native to China, Egypt, India, Indonesia, the eastern Mediterranean, Syria and Turkey and today is also grown in Argentina, Iran and Mexico. In our ongoing effort to satisfy the most discerning home cooks, restaurant owners and Executive Chefs we've searched for the cumin with the highest oil content. Our dewhiskered whole cumin seed is grown in India. The scientific name for cumin is Cuminium cyminum.
Cumin seeds are oval shaped and elongated
with a ridged surface. They are greenish yellow, grayish or light brown
in color, and when ground, cumin is brownish yellow to dark brown in
When cumin is dry roasted it unleashes a more intense aroma. In Southern India, it is often roasted in ghee or oil. Our Ground Cumin is ground fresh weekly in small batches for optimum flavor.
A Rise in Popularity
Cumin has only recently begun to be recognized as a popular spice in this country, but worldwide, it is one of the most consumed spices right behind chiles and pepper. For cooks in the Far East, Latin America, Mexico, the Middle East and North Africa, cumin seed has long been a signature spice and is a key ingredient in various spice blends and many bean, couscous, curries, rice and vegetable dishes.
Is Cumin Spicy?
We often get the question "Is cumin spicy?". The answer is - yes it's spicy, but it doesn't have the same kind of spicy heat that a chiles or even pepper would have. In our kitchen, we typically prefer to use the whole Cumin Seed so that we can freshly grind it in smaller quantities as needed for maximum flavor. But for convenience sake, our ground cumin is an excellent choice.
What About Black Cumin
Black cumin (also known as Kala Jeera), whose scientific name is Cuminum nigrum,
is a popular spice in Iranian, North Indian and Pakistani cuisine and
is a smaller variety of cumin with a different flavor profile. Nigella is sometimes referred to as “black cumin” or “black caraway” but is not technically black cumin.
Cumin's very distinctive flavor possesses an
earthy, nutty, spicy taste with somewhat bitter undertones and a warm,
penetrating aroma with hints of lemon. We recommend that cumin be used
sparingly, as it is quite potent.
When and Where to Use It
Cumin flourishes when used with beans, bread, cabbage, pungent cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut and squash.
Cumin works well in combination with allspice, anise seed, brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard.
Some of our favorite recipes with Ground Cumin are Tortilla Soup, Sweet Chickpea Chili in Slow Cooker, Arroz Con Pollo and Cumin Seasoned Grilled Zucchini.
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