Cumin seeds are among the most common spices around the world and are used extensively in Middle Eastern, Indian and Mexican cuisine. They are characterized by a warm and earthy taste, giving depth to any dish. Often used to flavor meat dishes, vegetables and all kinds of pulses. Cumin seeds are mandatory seasoning for the Bulgarian kebapche. Grind them to release their full flavor or roast them lightly to enhance their nutty notes.

Net weight: 70 g

    Culinary Use

    Cumin was one of the first spices to be traded more than 4,000 years ago, therefore it is one of the main spices in Middle Eastern cuisine, and later in Indian cuisine. It is used to add depth to many dishes from Mexican chili to Indian curries and North African tagines.

    In Mexican cuisine, cumin is traditionally paired with dried chilies, oregano, allspice and cloves to flavor tacos, tamales, mole and Mexican chili.

    In Indian cuisine, it is among the ingredients of whole garam masala, added at the beginning of cooking. Cumin is also a frequent ingredient in ground masalas.

    In Arabic and Middle Eastern cuisine, cumin is used to season meat dishes, kebabs, hummus, keshkek and tagines.

    In Bulgarian cuisine, it is a mandatory ingredient of minced meat for kebabs and of Banska kapama. In combination with spearmint, cumin is used to flavor lamb and beans.

    Health Benefits

    Cumin is rich in iron, which is important for the production of red blood cells. It also contains small amounts of other minerals such as manganese, copper, and magnesium, as well as vitamins like vitamin C and E. 

    Cumin is believed to have anti-inflammatory, antioxidant, and antimicrobial properties. It is used to aid digestion. Cumin oil is used as a massage oil to help relieve pain and muscle tension.

    Pairing with other spices

    Cumin pairs well with coriander seeds, caraway, cinnamon, bay leaf, cloves, green cardamom, allspice, spearmint and parsley.