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 

Rub toasted, crushed cumin seeds for beef steaks, chicken pieces, pork fillets, butterflied legs of lamb and kebabs. 

Add to Tex-Mex dishes like chilli con carne, fajitas, or braised black beans. 

Red Salad - Toss cumin seeds in a hot pan for 2 minutes with sliced Spanish onion and olive oil. Add to raw Beetroot julienne with torn radicchio, cherry tomatoes, and balsamic vinegar. 

Bengali 5 Spice (Panch Phoron) - Combine 2 tbsp each of Cumin, Brown Mustard, Fennel, Nigella with 1 tbsp Fenugreek Seeds. Dry roast or temper in oil. Use when making eggplant curries, samosas, or spiced potatoes (Aloo Bhaji). 

Add to fresh tomato sauces. Sauté toasted cumin seeds, onion, and garlic in olive oil. Add chopped tomatoes, chilli flakes, tomato paste and a pinch of sugar. Simmer for 5 minutes. Toss through pasta or serve with Crumbed Veal, Grilled Chicken, Seafood, or Vegetables