Whole Cumin

Whole cumin, the key spice for curries, masalas and Mediterranean cooking

Cumin, also called kumin, is one of the most important spices in the world – and at the same time the thing that makes the difference between any old blend and a real curry. Its earthy-warm, lightly resinous-peppery aroma is found in almost every Mediterranean dish, in Indian, Moroccan and Mexican blends. We pack it gently in our workshop in Klingenberg am Main, unground, so you can release the full aroma in the mortar or mill.

How to use

A classic for lentil dal, hummus, falafel, couscous, chili con carne and tagine. Seasons lamb kebab, grilled chicken, aubergines, beans, cabbage, pumpkin and sauerkraut. Also with bread, hard cheese, rice dishes and carrot salad. Cumin is a component of our curries Mumbai, Anapurna and Jaipur as well as the blend Garam Masala.

Important: roast briefly in a dry pan before grinding – this releases the essential oils and makes the taste noticeably deeper and nuttier.

Recipe: lentil dal in 30 minutes

An Indian comfort dish that turns into a key moment with cumin.

Ingredients for 4:

• 250 g red lentils
• 1 tbsp whole cumin
• 1 tsp ground turmeric
• 1 tbsp Curry Mumbai
• 1 tin tomatoes, 1 onion, 2 cloves of garlic
• 2 tbsp ghee or olive oil, fine Luisenhaller deep-rock salt
• 1 bunch fresh coriander to serve

Method: Roast the cumin in hot ghee for 30 seconds until fragrant. Add finely chopped onion and garlic and sweat until translucent. Roast the turmeric and Curry Mumbai briefly. Add tomatoes and lentils with about 600 ml water, simmer for 20 minutes until the lentils are soft. Season with salt and serve with fresh coriander.

Why cumin? Only the brief roasting in hot fat brings out the full aroma – without this step the dal tastes flat. That's exactly why you buy whole cumin instead of ground.

At a glance

• Whole cumin, ideal for roasting and grinding
• Earthy-warm with a resinous-peppery note
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Cumin is a key spice in many blends. If you prefer it simpler, reach directly for ready blends such as Curry Mumbai for mild-fruity curries, Curry Anapurna for the piquant variant or Garam Masala as a finishing blend. For oriental cooking, Ras el Hanout and Baharat fit. You'll then also have the matching coriander from Churfranken in the cupboard.

Frequently Asked Questions

What's the difference between cumin and caraway?
Both look similar but taste completely different. Our caraway from Churfranken is sweetish-warm and the classic for German cooking – bread, sauerkraut, roast pork. Cumin is earthy-peppery and the heart of Indian, Mediterranean and Mexican cooking. A confusion trap for many home cooks.

How do I use cumin correctly?
Always roast briefly in a dry pan or in hot fat before adding other ingredients. This releases the essential oils. Then crush in the mortar or let it cook along whole.

What is cumin used for?
For Indian dals and curries, couscous, tagine, hummus, falafel, Mexican chili con carne and Mediterranean lamb kebab. Also with aubergines, pumpkin, beans, sauerkraut, bread and hard cheese.

Should I buy cumin whole or ground?
Always whole and freshly ground. Already ground cumin loses its essential oils within a few weeks and goes flat. Kept whole, the aroma stays stable for years.