Cumin seeds are from the Cuminum Cyminum plant, which is native to the Middle East and India. Cumin has been used as a spice for thousands of years, dating all the way back to ancient Egypt. These small brown seeds are an oblong shape, with ridges. They have a distinctive nutty, peppery flavour, and a warm aroma, that is well suited to spice mixes, savoury dishes, preserves and baked goods. Cumin seeds can be used whole, or freshly ground.

How to Use:

Whole cumin seeds are fabulous in homemade bread, cheeses, pickles and chutney. Cumin seeds can be gently roasted in a dry pan, over low heat, to bring out extra flavour and aroma. Grind seeds in a mortar & pestle as an essential ingredient in garam masala or for your favourite spice mix. Cumin is delicious in soups, chilli, dahl, refried beans and casseroles. Include cumin seeds in herbal teas and chai blends, to add a warm, peppery note.