Ground Cumin Seed
Estimated Inventory, 16 oz : 46.00
This item was last sold on : 12/22/24
Description/Taste
Ground Cumin seed powder bears a dark red-tan hue and is slightly coarse with fine hairs throughout. The powder has a gritty, sand-like texture and contains high oil content, causing the powder to cake easily when pressed. Ground Cumin seeds have a pungent, smokey, and earthy aroma with a hint of citrus that can overwhelm and tickle the nose when inhaled deeply. Cumin also has a strong, warm, and smokey flavor with undertones of citrus and earthy spice, reminiscent of fresh celery leaves.
Seasons/Availability
Ground Cumin seeds are available year-round.
Current Facts
Ground Cumin seeds come from the small, dried fruit of the annual herbaceous plant, Cuminum cyminum, a member of the parsley family characterized by bipinnate, threadlike leaves. Cuminum cyminum thrives in hot and arid climates and needs 3 to 4 months of temperatures of 85 degrees Fahrenheit to fully mature. Cumin seeds are harvested four months after planting when the plant has begun to die, and the seeds have turned brown. Since Cumin is an annual plant, the entire plant is harvested and laid out to sun-dry before the seeds are removed from the stems. Cumin seeds are sometimes known as Roman caraway and are often confused for caraway seeds, which have a similar yet smaller and rounder shape. Cumin seeds are also called Jeera in India and Kamoun in Morocco, the two countries where the spice is most widely used. Another seed, the nigella seed, is often referred to as ‘black cumin’ but comes from the Nigella sativa plant and is not related to Cuminum cyminum. Cumin is one of the oldest known spices in the world, with the origin of the word being traced to Sumerian, the first written language. The spice eventually became so popular throughout the ancient world, especially in the Middle Ages, that it replaced black pepper in some civilizations and was also used as currency.
Nutritional Value
Ground Cumin seeds are a significant source of vitamin E and complex B vitamins like thiamine, riboflavin, niacin, and B6. Cumin seeds are also high in calcium, iron, magnesium, manganese, phosphorus, potassium, and zinc. Ground Cumin seeds have a high concentration of the essential oil cuminaldehyde, an oil that has been used to improve blood flow, cognitive performance, ease stomach issues, and treat wounds. Cumin has a history of being used to aid in both conceiving and inducing labor, so it is recommended that pregnant women avoid Cumin in large doses.
Applications
Ground Cumin seed is one of the most commonly used spices globally and is widely used in North African, Middle Eastern, Western Chinese, Indian, Cuban, Vietnamese, and Mexican cuisines. The bold flavor of Ground Cumin seeds is a key ingredient in many different spice mixes, including curry powder, garam masala, berbere, ras al hanout, and chili powder. The powder can also be found in achiote, adobo, and sofrito mixes in Latin cuisine and in European cheeses like the Dutch cheese leyden. Using Ground Cumin seeds draws out the natural sweetness of a dish, and the powder is often added to soups, beans, root vegetables, sauerkraut, marinades, and bread to balance their natural flavors. The spice has even been used to flavor liqueurs like kummel, a liqueur that has been distilled in the Netherlands since the 16th century. Ground Cumin seeds have a more robust flavor than whole Cumin seeds and can easily overpower a dish. The spice should be used sparingly. If grinding fresh powder, recommended for the best flavor, start by toasting or frying the seeds to help release the essential oils within the seed and then grind into a fine powder with a spice grinder or mortar and pestle. Ground Cumin seeds can be stored in an airtight container in a cool, dry place for up to six months.
Ethnic/Cultural Info
Cumin seeds are one of the oldest spices known and used throughout many different cultures for thousands of years. As Cumin seeds spread throughout the world, their potent flavor and low price helped them grow in popularity throughout Europe, Africa, and Asia. In Ancient Rome and Greece, Cumin was used in place of black pepper. By the Middle Ages, the English had begun substituting the spice for black pepper and would even keep it on the table as a condiment next to salt. This practice was also widespread in Morocco, where the use of Cumin seeds had grown immensely since its introduction by Arab invaders in the 7th century. Today, Cumin seeds remain a staple ingredient in Moroccan food and are usually ground and mixed with salt as a condiment during meals and in many traditional dishes. A typical breakfast dish, beyssara, stews the spice with fava beans and is served with bread.
Geography/History
The Cuminum cyminum plant is native to the Mediterranean region's hot and arid areas, particularly Egypt and Syria. Cumin seeds are one of the oldest traded spices, and their cultivation can be traced back to 2,000 BCE in the ancient Syrian area of Tell ed-Der. Cumin seeds were used in Ancient Egypt for mummification and throughout Ancient Greece and Rome for culinary and medicinal purposes. Cumin seeds moved throughout Northern Africa and into Europe by the 7th century, and their popularity grew through the Middle Ages. The spice was introduced to the New World by Spanish conquistadors who brought the spice to Mexico and eventually started cultivating it in the New Mexico region of the United States. The spice fell out of favor with most of Europe and the United States through the 19th century but remained a staple in North African, Mexican, South American, and Asian cuisine. Recently, the spice has seen a resurgence in Europe and the United States due to the popularity of these cuisines. Over 300,000 tons of Cumin seed are produced each year worldwide. Historically, Iran was the largest producer of Cumin, but today, India is both the spice's leading producer and primary consumer. Other major sources of the spice include Sri Lanka, Syria, Pakistan, and Turkey. Ground Cumin seeds can be found in the spice aisle of most grocery stores and in Indian, Moroccan, and Asian markets.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| Sacred Sons | Jamul CA | 970-619-0711 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Mission Bay Beach Club | San Diego CA | 858-201-7551 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Joya Kitchen | San Diego CA | 619-255-5979 |
| Communion | San Diego CA | 619-606-5568 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| The Joint | San Diego CA | 619-222-8272 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Hotel Republic San Diego | San Diego CA | 951-756-9357 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Toast Catering | San Diego CA | 619-795-9135 |
Recipe Ideas
Recipes that include Ground Cumin Seed. One
is easiest, three is harder.| Melissa's World Variety Produce, Inc. |
|
Lemon Drop Melon Gazpacho with Grilled Shrimp |
