Cumin

Cumin (Hindi: Jeera) is cuminum cyminum, a small plant in the parsley family. The “seeds” are actually dried fruits.

Origin and history

Grown since ancient times around the eastern Mediterranean, Iran and Central and South Asia. It appears in records from ancient Egypt and Mesopotamia. India is today the world’s largest producer and consumer.

Flavor and how to use it

Warm, nutty and slightly smoky. Whole seeds are fried in hot oil at the start of a dish (tempering, or tadka), while ground cumin goes into spice blends and curries. Dry roasting the seeds makes them more fragrant.

Buying and storing

Whole seeds keep their flavor longer than ground. Store airtight, away from light, and grind small amounts as needed.

More history and where it is used

Cumin has been traded for thousands of years. Seeds have been found at ancient Egyptian sites, and the spice appears in Greek and Roman writings. In the Middle Ages it was a common table spice in Europe, and the Spanish and Portuguese later carried it to Latin America, where it became a signature flavor of Mexican and Tex-Mex cooking.

Where it is used: India (dals, rice, curries), Mexico and the American Southwest (chili, tacos), North Africa (tagines, merguez), the Middle East (falafel, kofta, hummus), Iran and Central Asia (pilafs) and Xinjiang in China (lamb skewers).

Varieties and types

Cumin seeds come in brown, green and black types. Black cumin (kala jeera) and nigella seed are different plants. Ground cumin loses aroma quickly, so grind whole seeds when you can.

Cooking tips

Toast whole seeds in a dry pan for 30 to 60 seconds until fragrant. For tempering, add them to hot oil and wait for them to sizzle and darken slightly, which takes a few seconds. Do not let them burn, since they turn bitter.

Substitutes

Ground coriander with a little caraway, or a pinch of chili powder and paprika, can stand in for cumin in some dishes.

Recipes on this site that use it

In kitchens and traditions

In India, jeera water (cumin steeped in water) is a traditional drink, and jeera rice is a staple side dish. In Mexico, cumin (comino) is key to chili, taco seasoning and refried beans. In North Africa it sits on the table beside salt, and in Morocco it is used to season grilled meats and carrot salads. Many cuisines treat cumin as a “grounding” flavor that anchors a dish.

Good pairings and ideas

Toast seeds, grind them, and sprinkle over roasted carrots, cauliflower or potatoes.
Stir ground cumin into yogurt with a pinch of salt for a simple raita.
Add to lentil soups, chili, hummus, falafel and rice dishes.
Combine with coriander, paprika and garlic as a rub for chicken or vegetables.

Frequently asked questions

Is cumin the same as caraway?
No. They look similar, but caraway is a different plant with a flavor closer to anise and rye bread. Cumin is warmer and earthier.

What is black cumin?
There are two things with this name: kala jeera (Bunium persicum), a rare, sweet cumin relative used in Kashmiri and Mughlai cooking, and nigella seed, a different plant.

Should I toast cumin before grinding?
Toasting brings out aroma and gives a deeper flavor, but ground cumin from a jar is fine when added to hot oil with other ingredients.

This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.

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Recipes that use it

Photo credit: Katrina Wright on Unsplash.