Cumin seeds are the dried fruit of Cuminum cyminum, a member of the parsley family that has been cultivated since at least 2000 BCE. The flavor is unmistakable: earthy and warm, with a slight bitterness that turns nutty and aromatic when the seeds are dry-toasted in a pan.
Cumin is one of the most-used spices in the world. It anchors Mexican mole and chili, Tex-Mex taco seasoning, Indian curries and tempered dal (tadka), Moroccan tagines and ras el hanout, Persian kebab marinades, Egyptian dukkah, and Cuban black beans. Few spices cross so many cultural boundaries with so much enthusiasm.
For maximum flavor, dry-toast whole seeds in a hot pan for 60–90 seconds until fragrant, then grind. Pre-ground cumin loses its aroma quickly — buying whole seeds and grinding as needed gives noticeably better results.
Our cumin seeds are selected for size and oil content, both indicators of freshness and aroma.