Whole seeds are often added at the beginning of cooking where they are sautéed in hot oil so that their flavour infuses the dish.

They have a distinctive nutty, peppery flavour and a warm earthiness that is well suited to spice mixes, savoury dishes, preserves and baked goods.

Include when making a quick refrigerator pickle using carrots or cucumbers.

How To Use:

Use whole or dry roast them in a pan and grind to make garam masala or your favourite spice blend.

Dry roast 1 – 2 tsp cumin seeds. Crush slightly and add to flour when baking bread, cheese pull aparts or flatbread.

Cumin rice is amazing. Sauté 2 tsp seeds in 1 tbs olive oil or ghee till fragrant. Add 200 g uncooked basmati. Sauté 2 mins. Add 3 cups water & salt, bring to boil then simmer 15 mins, lid on. Let sit 10 mins before fluffing rice with a fork.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.