Cumin Seeds White, Whole

Cumin Seeds, also known as jeera, are dried and ridged with a warm, earthy flavour and bitter undertones. First cultivated in Egypt, white cumin is now a global spice and essential in Latin American, Middle Eastern and Indian cuisines.

White Cumin Seeds are larger and light brown in colour, when compared with black cumin seeds. Once considered a valuable spice during the middle ages, White Cumin Seeds have been discovered in ancient Egyptian tombs, and were used by the ancient Greeks and Romans for their culinary and medicinal properties. A rich source of iron, they can help boost the immune system, aid digestion, and reduce inflammation

Typically, white cumin seeds are dry roasted in a pan to release their aroma and used in many Indian dishes such as tarka dal, curries and stews. Across the Middle East, cumin is used as a meat rub or to add depth to tagines and stews. In Latin America, cumin adds a smoky depth to chilli con carne, adobo and fajitas.

Try toasting the whole cumin seeds in a tablespoon of oil at the start of cooking for stir-fries, soups, and curries. How about adding to homemade meat rubs or to vegetables before roasting or grilling on the BBQ.

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