CUMIN: WHAT IS IT?

The dried, crescent-shaped seed of the cumin plant (Cuminum cyminum), a plant in the parsley family, is called cumin. One of the most popular spices worldwide, cumin is thought to have its origins in South Asia.

Depending on the requirements of a recipe, it can be utilized as either or both of the whole seeds or powdered form. Although black seeds are finer and have a smokier finish, cumin seeds are typically yellowish brown in color.

WHAT IS THE TASTE OF CUMIN?

The flavor of cumin is nutty, spicy, and savory. When employed as an ingredient in cooking, it takes on an earthy and aromatic flavor rather than being very bitter on its own. The essential oils in cumin seeds are released when they heat up, leaving behind a comfortingly warm perfume that easily infuses and combines with other flavors to take them to new levels.

WHICH COOKIES CAN USE CUMIN?

Although cumin is mostly linked to Indian cuisine since it is a key ingredient in widely used spice blends like curry powder and garam masala, its applications are essentially limitless. The earthy scents of cumin are always welcome, no matter where you are in the world. 

It can also be found in Latin American blends like Tex Mex and Achiote, as well as in bahaarat, a spice mixture that is popular in Greece and the Middle East. Cumin is a common seasoning in North Africa and is often used to flavor zaalouk, a traditional Moroccan salad.

CUMIN USAGE GUIDE

Depending on whether you are using whole cumin or cumin powder, there are different ways to prepare them. Since the seeds take longer to release their flavor, they should be put to heating oil early in the cooking process.

STORING GUIDE FOR CUMIN

On the kitchen shelf, cumin seeds can be kept fresh in an airtight jar. However, once ground, cumin needs to be stored in a dark, cool place.

Because they haven't been ground or broken, which would expose their volatile oils to the air and hasten the flavor's deterioration, whole spices last the longest. Because of this, ground spices don't last as long as whole spices or seeds.

Therefore, whereas ground cumin typically needs to be refilled after six months, whole cumin seeds can retain their flavor for one to three years.