Description
Cumin Seeds
Cumin and its wonderful earthy warm flavour making it the second most used spice on the planet behind black pepper
Cumin is one of the cornerstones of the spice world, used by humans for thousands of years influencing cuisines for generations for a good reason, it tastes great!
As with most spices where they evolved and were cultivated makes a difference, while cumin has been used all over the globe there are two types - traditional cumin and cumin seeds black - grown in the middle east for a lighter cumin flavour typically found in this wonderful cuisine (cumin seeds black can be found here)
Whether you are using cumin for American Cuisine or Indian Cuisine this spice is a must
Grown in India
Nutrition Facts Cumin
Amount Per 100 grams
Calories 375
Total Fat 22 g
Saturated fat 1.5 g
Polyunsaturated fat 3.3 g
Monounsaturated fat 14 g
Sodium 168 mg
Total Carbohydrate 44 g
Dietary fibre 11 g
Sugar 2.3 g
Protein 18 g
Packed up in unit that handles MUSTARD - SESAME - CELERY
Cumin Seeds - Quick Reference
What is it?: whole cumin seeds.
Flavour: Earthy, warm and savoury, with nutty bitterness and a faint citrus edge.
Common uses: Indian curries, Mexican chilli, Middle Eastern dishes, rice, pulses, rubs and spice blends.
How to use: Toast or bloom the seeds in hot oil to deepen their nutty aroma before adding other ingredients.
Compare with: Ground cumin is convenient and immediate, while whole seeds retain flavour longer and add toasted texture.
Substitute: Ground coriander is milder and more citrusy; caraway is sweeter and more anise-like, so neither is exact.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Cumin seeds release a noticeably nuttier aroma when dry-toasted or fried briefly in oil.
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