Cumin Seeds

Add Flavor to Your Dishes with Delicious Cumin Seeds

Cumin plant (Jeera, Comino) has been known and loved by our ancestors for millennia. It’s one of the most popular spices today, and many spice mixes can’t exist without it. The warm and rich earthy flavor of this spice is impossible to describe. However, you are sure to fall in love with it if you learn the right way of using cumin seeds to enhance your cooking. Cumin seeds usually used in cooking, both ground and whole; they are a must-have ingredient in both curry and adobo blends. Essentially, it’s impossible to imagine Indian cuisine without this particular ingredient. However, it’s used and loved in many other countries as well. Italian cuisine, in particular, benefits greatly from the rich flavor and aroma of cumin seeds.

How to Use Whole Cumin Seeds When Cooking

First of all, you should know that it’s best to buy whole cumin seeds bulk. This product can keep for a long while if stored in the freezer. However, as the spice is so amazing, you are sure to use it often. In this case, keep raw cumin seeds in an airtight container in a dark and cool place. When cooking, use whole cumin seeds at the beginning; roast them in oil, so that your cooking oil soaks up the rich flavor of the spice. You can also add whole seeds to soups and stews early in the cooking stages to ensure the dish soaks up every bit of the flavor. When using ground cumin spice, add it at the end to keep the flavor as rich as possible. It’s best to make your ground cumin; toast a few spoonfuls of whole cumin seeds in a hot pan and grind them using a spice grinder or mortar and pestle.