Cumin Seed

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If the staff at Spice Jungle had to pick a favorite spice it’s got to be roasty, toasty cumin. This seed is a household staple for it’s used in nearly every single cuisine worldwide.

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There’s a reason you find cumin used in nearly every cuisine worldwide, why the Greeks used it for medicine, and why the Egyptians utilized it in the mummification process. Cumin is fragrant, nutritional, and makes everything taste utterly wonderful. (Except for mummies.)

In fact, throughout history many spices were considered rare and unfathomably expensive, yet cumin was so beloved it made the rounds early. By the 6th century it could be found from Vietnam to England, to parts of South America and the Caribbean. In addition, it was cheap and so every household could afford to utilize it.

These cumin seeds are actually black cumin seeds, a variety that’s much darker than the olive green seeds commonly sold. They have a sweeter smell and possess hints of caraway. Less bitter with a milder pungency, they offer the same buttery and earthy richness one wants from a cumin seed. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom. Afterwards, use whole or mill in a spice grinder.

Additional Info

Dietary NotesN/A
Country of OriginTurkey
QualitiesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Shelf Life4 Years
Handling / StorageTo be stored in a cool, dry place.
CuisineAmerican, Indian, Indonesian, Mexican, Moroccan, Portuguese, Spanish, Tex-Mex, Thai, Vietnamese
Product StyleWhole
Taste & AromaBittersweet, Sweet
Recommended ApplicationsCumin is used in many ethnic cuisines, especially Eastern Indian, Mexican and Southwest American dishes. Use it to make your own Indian Masala or Curry Blends. Combine with ground Dried Chile Peppers to season chili or enchiladas.
Basic PreparationCan be used as is but is recommended to be ground fresh prior to use with the use of a pepper mill, electric spice grinder or a mortar and pestle.
IngredientsDried cumin seeds.


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