Spice Guide: Cumin

Tuesday, 28 June 2011

Genus:  Cuminum

Species:  C. cyminum

Cumin is grown in many regions as it adapts well to many climates.  The cumin plant grows to about 160 centimetres tall with leaves that are 5 to 10cm long.  The fruit is 4 to 5mm long and contains a single, yellow/brown, aromatic, oval seed.  The plant is a member of the parsley family.

Cumin seeds have a distinctive, bitter flavour and a strong aroma.

Cumin is one of the most popular spices used in cooking world-wide, and in particular is one of the most commonly used spices in India, where it is used in many curry spice mixes, and as such has almost come  to represent (to Westerners) the 'curry' flavour.  Cumin can be used ground or as a whole seed and is used in the Indian spice mix Garam Masala and in Curry Powder.  In India, the seeds (or ground seeds) are most commonly fried or dry roasted before used in a dish as this improves the flavour by giving the spice toasted notes.  It is also commonly used in the cuisines of Yemen, the Middle East, North Africa, South America and Mexico.  Cumin seeds are often used to flavour cheese in the Netherlands and France.

Try out these fantastic recipes that feature Gregg's Cumin Seeds:

Fish Curry

Cumin Spiced Rice

Spicy Lentil and Pea Samosas

Dukkah

Autumn Salad with Moroccan Roast Pumpkin & Honey Cumin Dressing

Did you know? 

• According to folklore, it was believed that a happy life awaited a bride and groom who carried cumin seeds throughout their wedding ceremony.
• The correct pronunciation of the word is 'come in', not 'queue min'.