Cumin

Table of Contents

• What is Cumin?
• The History of Cumin
• India is now the largest known producer and consumer of cumin
• What does cumin taste like?
• Cooking with cumin seeds
• When to use ground cumin
• How to grind cumin seeds into a powder
• Do I need to roast cumin seeds before grinding?
• What flavour does cumin add to cooking?
• How to cook with cumin
• Cumin Flavour Pairings
• What spices go with cumin?
• Herbs that pair with cumin (fresh and dried)
• Popular spice blends using cumin
• Everyday ingredients that pair with Cumin
• Cumin medical uses
• Cumin seed substitutes
• Recipes Using Cumin

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What is Cumin?

Cumin is a spice made from the dried seed of a plant with the botanical name Cuminum cyminum, a member of the Apiaceae family alongside its cousins parsley, caraway, and fennel. Cumin is also known and sold as Roman caraway or jeera.

The History of Cumin

Evidence found in Egypt’s pyramids suggests the use of cumin dating back as much as 5000 years ago when ancient Greeks and Romans used it as a seasoning combined with salt. Through a long history of international trading and the spread from North Africa to Iran, Indonesia, China, India and Mexico, cumin has become a key ingredient in many international cuisines around the world.

India is now the largest known producer and consumer of cumin

Cumin forms the flavour base of countless dishes in India, from curries to rice dishes, spiced nuts and other delicious spicy snacks. The introduction and popularity of Indian fast food in Western culture has awakened and normalised the use of cumin in many modern dishes with most people having a jar of the spice in their cupboard.

What does cumin taste like?

Earthy, woody, nutty with an herbaceous taste. It can be pungent, spicy and bitter, similar to fresh parsley or carrot peel. Whole seeds must be toasted to release their flavour compounds before grinding to a powder.

Cooking with cumin seeds

Whole cumin seeds should be added early on in the recipe to allow time for them to soften and release oils and essence. When making a curry, dahl or stew, cumin seeds can be toasted and then added whole at the beginning of cooking to slowly simmer into the sauce and create depth of flavour.

When to use ground cumin

Ground cumin is ideal for shorter cooking times as the flavour can instantly penetrate into whatever is being cooked. Ground cumin is also perfect for adding to burger patties, blended with butter as a baste for vegetables or used as a garnish sprinkled over hummus.

It’s worth noting that freshly ground spices start losing their flavour from the minute they are toasted and ground down. For this reason alone it’s best to only grind small batches at a time and always keep it sealed in an airtight jar.

How to grind cumin seeds into a powder

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Do I need to roast cumin seeds before grinding?

The answer is yes! Roasting seeds before grinding helps to release flavour and oils. The process is very simple and is explained below.

• Heat a frying pan or cast iron skillet to medium heat. Add seeds and gently toss around the pan to ensure even toasting. The process can take anywhere from 30 seconds to 2 minutes. The seeds are ready to remove once they have started to gain some colour and their wonderful aroma is released.

• Transfer the seeds to a pestle & mortar or small coffee grinder and grind them down into a powder

What flavour does cumin add to cooking?

Cumin has a flavour profile similar to parsley, celery, caraway and dill. When cooked, it gives a strong earthy, woody, nutty warmth and taste.

Beef pairs especially well with cumin, adding a very pleasing peppery smokiness. Tip: If making homemade beef burgers, add a generous pinch of ground cumin to the minced beef for an amazing earthy flavour boost.

Next time you eat a traditional coal-fired Turkish kebab you should notice the distinct earthy flavour of cumin used as one of the main seasonings.

How to cook with cumin

Cumin pairs wonderfully with lamb, beef, chicken, pork, goat and venison. Combine it with other spices to make a rub for meat, vegetables and fish. Blend into curries, soups and stews. Or sprinkle over eggs, tortillas, flatbreads and hummus.

Vegetables and grains: Cumin can be used to flavour roasted vegetables such as carrots, cabbage, parsnip, eggplant, onions, peppers, tomatoes, and potatoes, or used to spice rice, bean and lentils along with other grains such as bulgar wheat or couscous.

Eggs: Cumin is used in Indian and Turkish egg-based dishes, either ground down and included inside the recipe or toasted alongside coriander seeds, added to melted butter and drizzled on top as a delicious fragrant garnish.

Cumin Flavour Pairings

What spices go with cumin?

Spices that pair with cumin: bay leaf, cardamom, cloves, cayenne pepper, chilli powder, curry leaves, cinnamon, mustard seeds, nutmeg, black pepper, anise, allspice ginger, lemongrass, caraway, turmeric, fennel, fenugreek seeds, dried fenugreek leaves, nutmeg, paprika, chilli, saffron, tamarind

Herbs that pair with cumin (fresh and dried)

Oregano, thyme, parsley, basil, mint, coriander, dill

Popular spice blends using cumin

Harissa, madras curry powder, garam masala, baharat, advieh, hawaij, korma curry paste, vindaloo paste, tikka masala, chaat masala, ras el hanout, dukkah,

Everyday ingredients that pair with Cumin

• Cumin + Meat: Chicken, turkey, beef, pork, duck, lamb, white fish, salmon, trout, tuna, shellfish
• Cumin + Vegetable: tomatoes, potatoes, sweet potatoes, onions, garlic, fennel, cauliflower, kidney beans, celery, cabbage, aubergine, courgette (squash), pumpkin, red green and yellow peppers (paprika), parsnip, carrots, beetroot, chilli peppers, corn, mushrooms, cucumber, ginger, vegetable root, chickpeas, lentils, rice
• Cumin + Fruit: lemon, lime, orange, apple, apricots, grapefruit, pear, plums, dates, figs
• Cumin + Dairy: ricotta, burrata, mozzarella cheese, feta, halloumi, goats cheese, yoghurt
• Cumin + Nuts: Pistachio, walnuts, cashews, almonds, pumpkin seeds, pine nuts, sesame seeds
• Cumin + Other: Honey, maple syrup, caramel, chutney, dried fruits, coconut milk, eggs, bread

Cumin medical uses

Cumin contains compounds that are thought to act as antioxidants in the body. Antioxidants can help neutralize unstable particles called ‘free radicals’ that cause cell damage. In the practice of Ayurvedic medicine neutralizing these particles can help prevent diseases like cancer, heart disease, and high blood pressure so regularly including the use of cumin is a good idea.

Cumin seed substitutes

Ground coriander – As another member of the parsley family, ground coriander is a reasonable option for substituting cumin. It also has the earthy, lemony flavour of cumin, but lacks the pepper kick. For every teaspoon of ground cumin, try substituting 3/4 tsp ground coriander with 1/4 tsp mild chilli powder.

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Recipes Using Cumin

Below is a selection of meat, vegetarian, sweet and savoury recipes using whole and ground cumin seeds