Country of Origin: Turkey

Other Names: Cummin, Jeera, White Cumin.

Cumin Seed compliments curries, chicken dishes, seafood, rice and vegetable dishes, tomato based sauces, sausages, cheeses, cabbage and Mexican dishes. It is also an ingredient of many spice blends such as baharat, berbere, harissa spice, ras el hanout.

Grind whole seeds just before use as the seeds are fairly oily, and its this that holds all the flavour. Use sparingly as it is a very potent spice and will dominate most others if used to excess. Dry roasting the seeds before grinding, enhances their warm flavour.