Cumin provides a key flavor to the cuisines of many cultures. It has a warm, earthy aroma and a peppery flavor with citrus notes.
Grind immediately before using. Add to taste. Toast prior to grinding for deeper flavor.
Storage & handling
Store in a cool, dry place.
Dried cumin seeds.
Cumin (Cuminum cyminum) is a flowering plant in the Apiaceae family, native to the east Mediterranean and India. It is a seed from a low growing bush, resembling caraway in appearance with a vastly different flavor.
One of the most consumed spices after chiles and peppercorns, the spice is often used as a key ingredient in many curry and chili powders. Cumin seed is also used to season classic Dutch cheeses. It is most popular in Indian, Middle Eastern, African and Mexican cooking.
Cumin seeds were highly honored in ancient Greek and Roman kitchens, often ground and kept on dining tables to be used much like black pepper is today. Medieval Europe believed the spice kept fowl coming back to the roost and often fed it to chickens and homing pigeons to keep them close to the farm. Also considered a symbol of fidelity, cumin seed was often carried in pockets of newlyweds or baked into breads sent to soldiers at war.
Cumin seeds are an excellent source of iron, helping to transport oxygen to the cells and aiding in metabolism and energy production. They are also a rich source of manganese, calcium and magnesium.
After black pepper, cumin is thought to be the most prolific spice in the entire world. The unmistakable flavor of cumin can be subtle when mixed with chiles and complex in a curry. The spicy, citrusy and warm depth of cumin makes it a requirement in every kitchen. Lamb is an ideal protein to carry the big flavor of cumin and balanced with aromatic cinnamon, ginger and coriander this recipe will impress.