Cumin Seed Ground

Other Common Names: Jeera, Kimyon, White Cumin. Botanical Names: Cumin: (Cuminum cyminum)

The seed of a small annual plant that looks similar to fennel when growing. Native to the Mediterranean and known for its characteristic ‘curry-like’ flavour. Features in Moroccan recipes, although often in smaller quantities than in Indian recipes. Ground cumin seeds are also an important ingredient in Mexican chilli powder, along with chilli and paprika. Whole cumin seeds will retain their flavour quite well, however when ground be sure to store carefully in the Herbie’s pouch. Good quality ground cumin seeds should be khaki in colour and the powder has an ‘oily’ feel. Due to the relatively high oil content. Ground cumin can be dry roasted in a pan quite easily without burning. Black cumin seeds (Cuminum persicum)are smaller than standard cumin, dark brown (not black) and are usually dry roasted before using. Due to import restrictions they are not readily available, and hey are not to be confused with nigella seed (kolonji) which is often incorrectly sold as black cumin.