Whole Cumin Seeds
$10.00/100g
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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.
Cumin rice is amazing. Sauté 2 tsp seeds in 1 tbs olive oil or ghee until fragrant. Add 200 g uncooked basmati and sauté 2 mins. Add 3 cups water & salt. Bring to the boil then simmer 15 mins, lid on. Let sit 10 mins before fluffing the rice with a fork.
Dry roast 1 – 2 tsp cumin seeds then crush slightly. Add to flour when baking bread, cheese pull aparts or flatbread.
Storage
Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.
Images for illustrative purposes only.