Cumin Seed Whole
Whole seeds are delicious when dry-roasted in a pan and added to Indian dishes.
Other Common Names
Jeera, Kimyon, White Cumin. Botanical Name: (Cuminum cyminum)
Description & Use
The seed of a small annual plant that looks similar to fennel when growing. Native to the Mediterranean and known for its characteristic ‘curry-like’ flavour. Features in Moroccan recipes, although often in smaller quantities than in Indian recipes. Ground cumin seeds are also an important ingredient in Mexican chilli powder, along with chilli and paprika. Whole cumin seeds will retain their flavour quite well, however when ground be sure to store carefully in Herbie’s pouch. Good quality ground cumin seeds should be khaki in colour and the powder has an ‘oily’ feel. Due to the relatively high oil content, ground cumin can be dry roasted in a pan quite easily and without burning. Black cumin seeds (Bunium persicum) are smaller than standard cumin, dark brown (not black) and are usually dry roasted before using. They are not to be confused with nigella seed (kolonji) which is often incorrectly sold as black cumin.
Produce of India packed in Australia.