About

Cumin is native to the Middle East and Mediterranean regions. The word ‘cumin’ is linked to the ancient Persian region of ‘Kerman’. Cumin was prized in the ancient Egyptian, Greek, and Roman cultures. The Romans regarded cumin along with salt as the king of seasonings. It is now one of the most popular spices globally. It is an intensely robust, aromatic, and slightly sweet spice. Cumin is widely used in blended spice mixes such as Cajun, Baharat, Panch Phoron, Dukkah, curry powders, masalas, Mexican and BBQ rubs.

Uses & Ideas 

Cumin is a member of the carrot family and therefore has a great affinity with carrots. Add when making carrot soups, purees or dips. 

Make a fragrant julienned carrot salad by adding a pinch of cumin, soaked currants, toasted almonds, olive oil, salt and pepper. 

Add to extra virgin olive oil with oregano and use to brush barbecued sliced eggplant, vegetable kebabs or grilled sourdough at barbecues. Or use with roast cherry tomatoes and prawns before tossing with chilli and lemon zest with spaghetti. 

Add cumin to tomato soups, braised lamb and chicken dishes, lentils, dahls, chickpeas, cous cous, bulghur or pilaf rice dishes. 

Warm in a pan and blend into hummus or mix into cucumber raita.