Whole Cumin Seed
Estimated Inventory, 16 oz : 31.00
This item was last sold on : 12/22/24
Description/Taste
Whole Cumin seeds are thin, oval, and elongated seeds, measuring 4 to 5 millimeters in length, and taper to a point on both ends. The seeds bear variegated hues of green and brown, covered in fine, barely visible bristles, and there are nine raised ridges and oil canals spanning across the surface, extending the length of the seed. Cumin seeds also have a delicate, brittle nature, easily crushed and split, which reveals a soft inner core. When crushed, the seeds release an intensely earthy aroma with hints of smoke and citrus. Whole Cumin seeds have a unique and robust flavor of smoke, citrus, and warm spices with an earthy bitterness similar to fresh celery leaves.
Seasons/Availability
Dried Cumin seeds are available year-round, while fresh seeds are harvested in the spring.
Current Facts
Cumin seeds are harvested from the Cuminum cyminum plant, an herbaceous annual with thread-like leaflets related to parsley. The small umbels or fruits of the Cumin plant are harvested four months after sowing, once the plant has begun to wilt and the fruits have turned brown. The entire plant is harvested and dried. After drying, the fruits, or seeds, are removed from the plant by threshing. Cumin is also known in India as Jeera and in the Czech Republic as Roman caraway. Cumin and caraway seeds are often confused for one another due to their small size, but Cumin seeds are longer, thinner, and have a much more pungent aroma and flavor. Another seed, nigella seeds, are sometimes referred to as black cumin but are unrelated to the Cuminum cyminum plant. Throughout history, Cumin seeds have been used as a substitute for black pepper because of their unique flavor and subtle spiciness. This tradition still exists in Morocco today, and the seeds are placed as a seasoning on most tables, often mixed with salt and used generously to add extra flavor.
Nutritional Value
Whole Cumin seeds are a significant source of vitamin B6, vitamin E, thiamine, riboflavin, and niacin. Cumin seeds are also high in phosphorus, potassium, magnesium, manganese, calcium, iron, and zinc. Cumin seeds are comprised of 2 to 5% essential oils, mostly cuminaldehyde. Historically, Cumin seeds have been used to soothe stomach ailments, increase blood flow, and boost cognitive performance. Cumin seeds have also been used as an aid for conceiving and to induce labor. Because of this, women who are pregnant or are trying to get pregnant may want to avoid Cumin seeds in large quantities.
Applications
Cumin seeds are prized for their bold, earthy, and slightly smokey flavor. This potent spice is widely used in many cuisines, including Latin, North African, Middle Eastern, Asian, and Indian. Cumin seeds are a key ingredient in spice mixes like garam masala, berbere, chili powder, curry powder, and ras al hanout. In Latin cuisine, Cumin seeds are an important ingredient in achiote paste, adobo, and sofrito. In European cuisine, the seeds can be found in bread, cheeses, and liqueurs. Whole Cumin seeds can be added to marinades, sauerkrauts, beans, soups, and bread for texture and flavor. Cumin seeds can also be fried in oil to create a flavorful infused oil that can be used on roasted vegetables, hummus, and salad dressings. For spice mixes and rubs, it is recommended that Cumin seeds be toasted and cracked or ground into a powder for a stronger flavor and more appealing mouthfeel. Cumin seeds have a strong flavor that can easily overpower a dish, so they should be used sparingly. Whole Cumin seeds can be stored in an airtight container in a cool, dry place for a year. They can also be kept in the freezer to extend their shelf life up to three years.
Ethnic/Cultural Info
The prevalence of Cumin seeds grew during the Middle Ages, leading to superstitions about the spice within European cultures. In parts of Europe, Cumin seeds were believed to confer the gift of retention and promote love and fidelity. Because of this belief, the spice was carried by wives and grooms at weddings, baked into bread for the wedding feast, and loaves of bread made with Cumin seeds were often given to soldiers by their wives before leaving for battle. This belief of retention also extended to objects and animals. Europeans would place Cumin in or around their valuables to trap thieves and birds, like chickens and pigeons, were fed Cumin seeds to keep them from wandering and ensure they returned home from flight. Interestingly, anecdotes created in German cities show that bread was baked with Cumin seeds to ward off the evil eye, keeping thieves away. Another interesting account states that German peasants in rural areas near the forest believed Cumin seeds were, alternatively, linked to spirits that inhabited the woods and were afraid to use Cumin in fear that it would anger these spirits and lead to terrible things happening.
Geography/History
The Cuminum cyminum plant thrives in hot and arid climates and is native to Syria and Egypt. Cultivation of Cumin seeds dates back 4,000 years, with seeds being excavated in Syrian archeological sites and Egyptian tombs. Cumin seeds were popular throughout Ancient Greece and Rome, where the spice was used both medicinally and in place of black pepper in many recipes. The spice was spread by Arab invaders into Morocco and parts of Europe. By the Middle Ages, Cumin seeds were commonly used throughout Europe as currency and as a substitute for more expensive spices, like black pepper. The spice was introduced to the Americas by Spanish Conquistadors who brought Cumin seeds through Mexico and into the New Mexico region of the United States. With its introduction into the Americas, the spice surged in popularity and is now a staple flavoring in many Latin and Hispanic recipes. Today the world produces over 300,000 tons of Cumin seeds a year, 70% of which is grown in India. India is also the largest consumer of Cumin seeds, consuming over 80% of its crop annually. Other large producers of Cumin include Iran, Syria, Pakistan, and Turkey. Cumin seeds can be found in many international markets catering to Indian, Moroccan, and Asian cuisine or in most grocery stores in the spice aisle.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Bica | San Diego CA | 619-669-5725 |
| Chef Drew Mc Partlin | San Diego CA | 619-990-9201 |
| Huntress | San Diego CA | 619-955-5750 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Comedor Nishi | La Jolla CA | 619-549-9919 |
| Luce | San Diego CA | 619-275-2094 |
| Oyster and Pearl Bar Restaurant | La Mesa CA | 619-303-8118 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
