Description

The Spice Trade Ground Cumin is made by grinding dry roasted cumin seeds. Although sometimes confused with caraway seeds, cumin seeds are larger, hotter to the taste, and lighter in color. Cumin is most easily classified as a member of the parsley family.

Cumin originated in the Middle East and was widely traded on the Silk Road. Cumin was found in Syria and Egypt where it was used as a both a culinary spice and as an element in preserving mummies. Historically, Cumin was also used heavily in ancient Roman cuisine.

Cumin is common in Latin American, Middle Eastern, North African, and Indian cuisines. It is used in both meat and vegetable dishes. Cumin is also a key ingredient in many curry recipes, along with chili powder blends. Cooking techniques with Cumin Seeds and Ground Cumin are very different; the seeds themselves release their aroma when added to hot oil or butter, while ground cumin infuses with the dish’s other ingredients to enhance the flavor.