Cumin Seed

Botanical Name: Cuminum cyminum

Flavor: Rich, Warm, Aromatic, Smoky, Earthy, Pungent, slightly Sweet, Nutty, Sharp, and Bitter, with hints of Citrus

Origin: India

Use With: Beef, Chicken, Turkey, Pork, Lamb, Game Meats, Eggs, Fish, Seafood, Shellfish, Shrimp, Legumes, Fruit, Vegetables, Cheese, Rice, and Baked Goods

Description: Featured in almost every type of cuisine worldwide including Indian, Asian, Middle Eastern, Mediterranean, European, Caribbean, Mexican, Tez-Mex, and many more, Cumin Seed is one of the oldest and most widely used spices in the world with a history of culinary use dating back more than 5,000 years. Cumin Seed (AKA Kū míng, Jeera, Comino, and Kreuzkümmel) with its warm, earthy, smoky, slightly peppery, yet sweet flavor and aroma, adds a unique, rich, complexity in both aroma and flavor to all types of dishes making it a staple in ethnic cuisines and everyday kitchens on every continent.

Suggested Uses:

• Dry roast before using whole or grinding to heighten aroma and flavor while adding a pleasant nuttiness and heightening sweetness
• Add whole, crushed, or ground to marinades, sauces, soups, stews, and curries
• Whole or crushed cumin seeds are a key ingredient in pickling brines for all kinds of vegetables, fruits, and meats
• Add whole, crushed, or ground into cream cheese, or cheese spreads, cheese sauces, or fondue
• Add to dry rubs and seasoning blends for grilled or roasted meats, fish, and vegetables
• Add to salad dressings and dips to add a wonderful smoky warmth
• Spread whole, crushed, or ground over bread dough before baking, or mix into batters and doughs for muffins, biscuits, or cornbread for a pleasing richness and smoky undertone
• Mix into your potato salad or coleslaw, sprinkle over roasted or smashed potatoes, dust over roasted vegetables, or try a bit of cracked cumin seeds mixed into a fruit salad or sprinkled over sauced pasta for a bit of texture