How to Use Cumin

Warm and earthy with a slightly bitter, smoky-nutty depth, especially once toasted.

Catalogued origin is India, now the world's largest cumin producer.

Here is how to cook with Cumin, with a simple infusion option too. One ingredient. Nothing added.

How to Use Cumin

Ways to use Cumin in the kitchen:

• Curries: Toast Whole
• Chilli: Ground
• Rice: Whole Seeds
• Roast Veg & Rubs: Crushed

Tips

• Storage: Keep sealed and dry, away from heat and light.
• In the kitchen: A foundational spice across Indian, Middle Eastern, Mexican and North African cooking, from curries and dals to chilli and taco seasoning.

Tasting Notes

Warm, spicy and earthy with a very strong aroma - toast whole cumin seeds to release it.

• Warm: Strength: Bold
• Spicy: Form: Whole Seeds
• Earthy: Use: Toast Then Grind
• Nutty: Colour: Warm Brown
• Aromatic: Best In: Curries & Chilli
• Savoury: Aroma: Extremely Strong