Cumin whole

also: cumin, mother cumin, jeera

Description:
Cumin is a flavour-dominant component of numerous traditional and characteristic dishes. Originating from the eastern Mediterranean, the spice was already used in ancient times and spread from there to the whole world. In India, almost no curry can do without it, in the Orient it is a component of various spice mixtures such as harissa or baharat, and Tex-Mex cuisine uses it to season mole and chilli con carne. Cumin has a very intense, heavy, earthy-sweet aroma and is considered by many to be characteristic of North African and Indian cuisine.

Cumin is excellent for preparing meat, pulses, bread, rice and vegetable stews.

Usage:
Due to its very strong aroma, cumin should be dosed carefully. Powder is better for seasoning, and the seeds should be crushed in a mortar for cooking. Frying with fat or oil beforehand develops an intensely nutty aroma.

Well-known dishes:
Curries, chilli con carne, Mexican mole, merguez sausages, couscous, hummus.

Aroma/Taste:
Heavy, earthy-sweet aroma.

Harmonises with:
Fenugreek, garlic, coriander, cloves, paprika, pepper, allspice, turmeric, oregano, thyme, cinnamon.

Origin:
Syria