Cumin has a nutty, smokey flavor. You can grind seeds, toast them, or bloom them in oil to bring out their spiciness. Cumin works well in barbeque seasonings, especially when combined with toasted chiles. Perk up your next pot of beans. Mix with yogurt and cucumber or sour cream for a cooling condiment. Combine with ajowan, turmeric, and cayenne and roast root vegetables. Cumin’s heat can be balanced out with honey and heightened with citrus. Cumin also pairs well with coriander; in fact, a common Indian spice blend is a mix of ground cumin and coriander called dhana jeera.
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