Cumin Uses and Taste | Discover

Did You Know?

Cumin may look unassuming at first, but it adds a distinct earthiness to a wide range of dishes, and is particularly prolific in Indian and Middle Eastern cooking. Available either as seeds or ground into a powder, we go the extra mile to source cumin in its purest form. Furthermore, we foil-seal each jar to lock in freshness and flavour.

Flavour Profile

Cumin has a slightly sweet, warming flavour with a nutty element, and these qualities mean it's often seen as a savoury alternative to cinnamon. It works particularly well with chilli flakes, as they bolster the natural spicy flavour and add a rich, earthier tone. The secret to cumin is its strong oil content, which, when warmed, is unleashed to create a distinctive taste and aroma.

Best in...

Use cumin generously, and combine with ground coriander to give your Indian food its characteristic aroma. Add to Mexican dishes such as chilli con carne for added punch, or try with vegetables, beans and pulses for an extra twist. Lightly toasting or dry frying cumin seeds will enhance its taste before sprinkling over salads, coleslaw and vegetables too.

Did you know?

- Cuminaldehyde provides the principal flavour in cumin
- Cumin belongs to Apiaceae, the same family of plants as parsley
- Cumin is a common ingredient in curry powder
- Cumin was used by the Romans in place of black pepper
- It has been used as a condiment in England since the 13th century
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