Cumin Seeds White, Whole

Cumin Seeds, also known as jeera, are dried and ridged with a warm, earthy flavour and bitter undertones. First cultivated in Egypt, white cumin is now a global spice and essential in Latin American, Middle Eastern and Indian cuisines.

Typically, white cumin seeds are dry roasted in a pan to release their aroma and used in many Indian dishes such as tarka dal, curries and stews. Across the Middle East, cumin is used as a meat rub or to add depth to tagines and stews. In Latin America, cumin adds a smoky depth to chilli con carne, adobo and fajitas.

Try toasting the whole cumin seeds in a tablespoon of oil at the start of cooking for stir-fries, soups, and curries. How about adding to homemade meat rubs or to vegetables before roasting or grilling on the BBQ.