Cumin seeds

Cumin seed is an aromatic spice with a warm, earthy and slightly nutty flavour. The seeds are widely used in cuisines around the Mediterranean, the Middle East and South Asia, where they add depth to curries, stews, pulses and vegetable dishes.

Latin name: Cuminum cyminum
Origin: Western and Central Asia, later widely spread around the Mediterranean
Plant family: Apiaceae (carrot family)
Height: around 20–50 cm
Flowering period: summer
Lifespan: annual

Description

Cumin is the dried fruit (referred to as a “seed” in the kitchen) of a delicate umbelliferous plant. The seeds are narrow, elongated and lightly ridged, with a yellow-brown to grey-green appearance. Cumin is sometimes confused with caraway, but cumin is generally warmer and fuller in aroma, with a distinctive spiced note that holds up well in dishes that simmer for a long time.

In the kitchen

Cumin seed gives dishes a deep, savoury warmth and a slightly smoky impression when briefly toasted first. Toasting it in a dry pan for 30 to 60 seconds makes the flavour rounder and more fragrant. You can use the seeds whole in oil or ghee to start a dish, or lightly crush or grind them for a more even distribution.

Cumin pairs particularly well with lentils, chickpeas, beans, aubergine, cauliflower, carrot and pumpkin. It is also a key flavouring in chilli, taco and fajita seasoning, shakshuka, couscous, tagines and a wide range of curries. Classic combinations include cumin with coriander seed, paprika, garlic, black pepper, cinnamon, turmeric and (smoked) chilli. In bread and cheese, such as cumin cheese, the seeds add a spiced and lightly crunchy touch.

Storage & quality

Store cumin seed in an airtight container in a dark, dry place. Whole seeds generally stay aromatic longer than ground cumin, so it is best to grind small quantities just before use. Fresh cumin smells warm and spiced, without sharp mustiness. Only toast what you need immediately, as the fragrant oils fade more quickly after heating.