Cumin is the brown seed of a small plant native to the Nile valley. This spicy-sweet, sharply pungent spice belongs to the same family as caraway, coriander, and fennel. Its warm, earthy flavor is an important component in North African, Mexican, and Indian cooking.
We can trace the use of cumin to over 4,000 years ago. It traveled over the trade routes from Egypt west through North Africa and east into Asia. The Spaniards brought it to Mexico in the 16th C. |
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We recommend dry roasting the seeds just before grinding them.
Use INDIA TREE Cumin to flavor Moroccan couscous, chile con carne, and curries; mix whole toasted seeds into whipped potatoes; use ground cumin as a crust for baked fish. |
