The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. Cumin seeds have a warm flavour and a strong, pungent aroma. There is also a smaller, darker variety of cumin called black cumin which, added to dishes whole, lends them a smoky note.
Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad
Spiced lamb burgers with herbed yoghurt
Paneer and vegetable skewers
Nachos
Green pea dip with nachos
Quick hummus
Avocado hummus
Spiced Cauliflower
Baked samosas
Gujarati potatoes with cashew nuts
Green curry paste
Garam masala
Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its pungency.
Cumin is frequently used in Indian cooking and is a regular component of curry powder and the Indian spice mixture garam masala. Cumin is also a regular in Mexican cuisine; in Europe, it flavours some cheeses and is sometimes used in baking. Add cumin seeds to dishes whole or grind them to a powder.
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