Cumin is a spice made from the dried seed of a plant known as Cuminum cyminum, a member of the parsley family. Cumin is one of the most popular spices, commonly used in Latin American, Middle Eastern, North African, and Indian cuisines. Also it is available both as whole seeds as well as in ground form.
What Is Cumin?
Cumin seeds are harvested by hand from an annual plant; they are small, boat-shaped, and resemble caraway seeds. You will find whole seeds in Indian recipes (also called jeera) and ground cumin as an ingredient in Mexican and Middle Eastern dishes. Cumin is a typical ingredient in chili powder and is also often found in other spice blends such as garam masala, curry powder, etc.
Origins
Cumin is an ancient spice grown in Egypt and the Middle East. Since ancient times, cumin has been used extensively in India as well as by the Greeks and Romans. It made its way into Mexican and South American cuisine after European colonization, brought by the Spanish and Portuguese.
Whole vs. Ground
Cumin is available as both whole seeds and ground powder and both are used in recipes. Whole cumin, is featured in Indian dishes, where the whole seeds are added to hot oil at the start of the dish. So the flavor infuses the oil and therefore the rest of the ingredients. More flavor is brought out when the seed is lightly roasted, which is done easily using a dry pan over medium heat.
Ground cumin is made by grinding dry roasted cumin seeds. It can be added at any time to a recipe as its flavor doesn’t need heat or time to be released.
More intense and nuanced flavor can be enjoyed by lightly roasting whole cumin seeds and then grinding the seeds in a spice grinder. Once ground, cumin will gradually lose its flavor over time and should be replaced regularly.
What Does It Taste Like?
Cumin has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness. The whole seeds give optimum flavor upon roasting.
Cooking With Cumin
Depending on whether the recipe calls for cumin seed or ground cumin, you will use it differently in recipes. Whole cumin seeds should be included early in the recipe so the spice has time to release its essence; adding them to a hot broth or oil will allow the aroma and flavors to disperse into the dish. Ground cumin is a quintessential spice in a few different blends, including curry powder.
If switching from whole seeds to ground (or vice versa), you will need to add different amounts. Because the flavor of ground cumin is more concentrated than whole cumin seeds, you will need less in a dish. For a recipe that calls for 1 tablespoon of ground cumin, use 1 1/4 tablespoons of cumin seeds.
Where to Buy
Whole cumin seeds can be found packaged in the spice section of most grocery stores. The quality of cumin grown in Jodhpur district of Rajasthan in India is best in terms of its pungency and quality. OrganoNutri cumin seeds are thoroughly cleaned cumin seeds of Jodhpur origin and packed in moisture proof bags to retain the maximum volatile oil. May order directly from manufacturer or get it from dealers pan India.
Health Benefits of Cumin
So the cumin is also high in iron and contains plant compounds that are antioxidants. Studies have shown that cumin may improve cholesterol levels, promote weight loss, and help prevent diabetes.