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.