Cumin Seed (ounce)

Pronounced "kuh-min", Cumin has an unmistakable flavor that is spicy-sweet, aromatic and somewhat bitter undertones. Cumin has only recently begun to be recognized as a popular spice in this country, but worldwide, it is one of the most consumed spices right behind chiles and pepper. For cooks in Central America, the Far East, Mexico, the Middle East and North Africa, cumin seed has long been a signature spice and is a key ingredient in curries, Garam Masala blends, Coucous and many bean, meat and rice dishes. Native to the Egyptian Nile Valley, Cumin Seeds are now also grown in several hot regions in China, India and Turkey. In an ongoing effort to satisfy the most discerning home chefs we have searched out Cumin with the highest oil content that we could find. This dewhiskered whole cumin seed is grown in India. Dewhiskering is the process that removes the small hair-like stem that is attached to the cumin seed. Whiskers are most commonly found in members of the Umbelliferae family and in anise, cumin and dill seeds. Cumin works well in combination with allspice, anise, brown mustard seed, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard seed. Hint: Roast your cumin seeds before using as this will release a toasted nutty flavor.