Cumin
Cuminum cyminum
Spice/HerbEssence
Earthy, warm, and slightly bitter — cumin is the soul of spice blends from Mexico to India to the Middle East. Toast it and the kitchen fills with the smell of home.
Nutrition Facts per 100g (standard reference)
Typical serving is much smaller (1-2 tsp). Values shown for nutritional comparison.
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Regular Cumin
Universal — warm, earthy
Black Cumin (Kala Jeera)
Smoky, complex — Indian and Central Asian
Cooking Methods
Toast Whole Seeds
Dry toast in pan until fragrant and slightly darker
2 minTadka/Temper
Bloom in hot oil at start of Indian cooking
30 secGrind Fresh
Mortar and pestle or spice grinder for maximum flavor
1 minWhere It's Used
Used across 20+ cuisines worldwide
Recipes Using Cumin
Adana Kebabı
Turkish
Ades
Eritrean
Aloo Gobi
Indian
Aloo Gosht
Pakistani
Aloo Paratha
Indian
Aloo Pie
Guyanese
Aloo Pie
Trinidadian
Aloo Tama
Nepali
Aloo Tikki
Indian
Amba Iraqiya
Iraqi
Anticuchos
Peruvian
Anticuchos
Bolivian
Arayes
Lebanese
Arayes Kafta
Jordanian
Arroz con Guandú
Panamanian
Arroz con Menestra y Carne
Ecuadorian
Arroz con Pollo
Cuban
Arroz con Pollo
Colombian
Arroz con Pollo
Peruvian
Arroz con Pollo
Equatorial Guinean
Arroz con Pollo Panameño
Panamanian
Arroz con Pollo Tico
Costa Rican
Asado Negro
Venezuelan
Asida with Stew
South Sudanese