Cumin, derived from the Cuminum cyminum plant, is an aromatic spice that originates from the eastern Mediterranean region and Southwest Asia. This spice has been valued for thousands of years in both culinary and traditional medicinal practices. Cumin is known for its warm, earthy flavour and is often used to add depth and richness to dishes. We primarily source our cumin from India, where local farming practices and favorable climate conditions result in a rich flavour and optimal quality of the cumin.
CUMIN
Origin
India
Varieties
Cumin is available in different forms, each with distinct uses:
- Whole: Whole cumin seeds offer a deeper, more intense flavour when roasted or freshly ground. They are commonly used to add a subtle, earthy taste to dishes.
- Ground: Finely ground cumin is convenient and versatile, providing an immediate and even flavour. It can easily be added to a wide variety of dishes for a warm, slightly smoky taste.
Applications
Cumin is a key spice in many cuisines, including Indian, Middle Eastern, and Mexican cooking. Whole cumin seeds are often roasted in oil to release their aromas before being added to curries, stews, and rice dishes. They are also popular in homemade spice blends. Ground cumin is frequently used in soups, chilis, marinades, and dry rubs for meats, offering a quick way to season dishes without the need to roast the seeds beforehand.
Production
Cumin production starts with harvesting the ripe seeds of the cumin plant. After harvest, the seeds are dried and either packed whole or ground into powder. Drying is essential to concentrate and preserve the flavour and aroma of the seeds.
Annual Harvest
Cumin is typically harvested once a year, depending on the growing conditions and climate. The seeds are collected when fully ripe, which affects the quality and flavour intensity of the spice.
