(Cuminum Cyminum)
Also called: Cummin
In Hindi: Jeera
In Indonesian: Jinta
This is the dried seed of an annual plant related to parsley and indigenous to the Upper Nile region. It resembles the caraway seed with which it is often confused, and black cumin is sometimes mistaken with nigella. Cumin has been grown in India, Egypt, Arabia and the Mediterranean from very early times and is grown widely across the world today as it needs only a warm equable climate to flourish. The plant grows to about 30cm (1 foot) high and has a range of coloured flowers from white to rose pink. In ancient Rome the seeds were ground into a paste and spread on bread and it was used as a substitute for black peppercorns.
It has a unique pungent, savory, hot and somewhat bitter taste and is very popular spice in the East, Mexico and North Africa. It makes a valuable contribution to many savoury dishes, and is used in curries and meat dishes and also as a pickling spice.
Forms
White and Black Seeds: Whole and ground
White is most used spice.
Tastes Good With/In
Indian curries and dishes; meat stews; sausages; some cheeses; tomato-based sauces; cabbage; pickles; North African dishes such as couscous; Mexican dishes, especially from the Yucatan; chilli con carne.
Black seeds (kale jeera) are nice in pullao rice and certain vegetable dishes.
Cooking Tips
It is best to grind the whole seeds in a mortar just before using as the flavoursome oil escapes rapidly after grinding. To enhance the warm flavour dry roast the seeds before grinding.
Use sparingly unless a strong cumin flavour is sought it will tend to dominate the dish.
How to Store
Away from light in airtight containers.