Cumin

What Is Cumin?

Cumin (Cuminum cyminum) is a sharp and slightly bitter-smelling spice obtained from the seed of a small plant from the parsley family. Native to the Mediterranean and South Asia, cumin is one of the indispensable spices of Southeastern Anatolian cuisine in particular in Turkey.

The seeds are dried after harvest and sold whole or ground; their scent becomes noticeably stronger when toasted.

Nutritional Values of Cumin

Cumin contains approximately 375 kcal of energy, 17.8 g protein and 10.5 g of fiber per 100 grams. It is a spice quite rich in iron; however, the amount consumed daily (a pinch) is very small compared to these values.

What Are the Benefits of Cumin?

Cumin is traditionally consumed as a spice that eases digestion; the possible effects of the essential oils it contains on digestion have been examined in some small-scale studies. These findings are not sufficient for a general health recommendation.

This information is general; cumin is a spice, not a substitute for medical treatment.

How to Choose Cumin?

Fresh cumin seed is dark brown, dry and has a pronounced scent; a seed with a weakened scent means it has gone stale.

• The seeds should be of even size and unbroken.
• When rubbed in the palm, it should give off a strong, warm scent.
• Clumping or fading color in ground cumin is a sign of reduced freshness.

How to Store Cumin?

Whole cumin seeds can be stored for 2–3 years in an airtight jar in a cool, dark place. Ground cumin, however, loses its aroma faster, so it is recommended to be consumed within 6 months.

Using Cumin in the Kitchen

Cumin is one of the fundamental spices of many recipes from Southeastern Anatolia and the Middle East, including köfte, sautéed dishes, chickpea and lentil dishes.

How to Toast Cumin?

Whole cumin seeds are stirred and toasted in a dry pan over medium heat for 1–2 minutes until their scent noticeably rises; they are then pounded in a mortar or added to the dish as is. Toasting noticeably strengthens the aroma.

Which Recipes Use Cumin?

Cumin is frequently used in köfte, içli köfte, hummus, chickpea dishes and sautéed dishes; it is also among the fundamental spices in Mexican and Indian cuisine.

Frequently Asked Questions

What is cumin good for?

Cumin is a spice traditionally thought to support digestion; it is also known for its iron content. It is a spice, it does not claim to treat disease.

Are cumin and nigella seed the same?

No, they are different plants. Cumin (Cuminum cyminum) is from the parsley family, while nigella seed (Nigella sativa) belongs to an entirely separate family; their taste, scent and uses differ from one another.

Why is cumin used toasted?

Toasting releases the essential oils inside the seed through heat, noticeably strengthening the scent; that is why in many recipes cumin is toasted in a dry pan right before use.

Is ground cumin or whole seed better?

Whole seed retains its aroma much longer compared to ground cumin; it is recommended to buy whole seeds when possible and toast and grind them at the moment of use.

Which dishes does cumin go well with?

Cumin pairs well with red meat, ground meat, chickpeas, lentils and many vegetable dishes; it leaves a characteristic taste especially in köfte and sautéed dish recipes.