Cumin

Description

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The Cumin plant grows to about one to two feet tall and is harvested by hand.

Did You Know?

Cumin was used by the Romans in place of Pepper. It was also ground to a paste and spread on bread. Cumin is said to keep lovers faithful and was often used in love potions. It has been used as a condiment in England since the 13th century and was a taxable import into London from 1419.

Origins

Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey. We buy our Cumin from India.

The spice is especially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas.

Usage

Falafel - A popular street food in the Middle East, where fried balls of puréed chickpeas and spicy seasoning are served with tahina sauce and salad.
Chili con Carne - A Texan dish flavoured with Cumin. Texas and Northern Mexico also use Cumin to flavour nachos and tacos.
Couscous - Couscous is made from semolina mixed with water and dried to small pellets. Saffron, Cumin and Coriander are some of the spices used for flavouring the North African dish of the same name.
Lightly dry roasting the seeds before use enhances their unique flavour and aroma.
Many traditional dishes are spiced with Cumin, or blends which include Cumin, such as ras-el-hanout from the Middle East and Garam Masala from India. Cumin is an essential ingredient in curry powders and blends.