Ground Cumin

Ground cumin, the key spice of world cuisine

Cumin, also called kumin, is one of the most widely used spices in the world and the aromatic foundation of countless cuisines, from India through the Orient to Mexico and North Africa. Its aroma is warm, earthy and lightly nutty with a characteristic intensity that carries and connects dishes. Ground, it unfolds its full aroma immediately and works in evenly. Packed in our workshop in Klingenberg am Main.

How to use

Indispensable in curries, masalas, garam masala and ras el hanout, equally in falafel, hummus, tagines, chili con carne, Mexican salsas and Arabic meat dishes. Ground cumin works both as a cooked-in spice and as a finish. It goes especially well with:

• Pulses: lentils, chickpeas, beans, peas
• Vegetables: aubergines, pumpkin, potatoes, cabbage, onions
• Meat: lamb, beef, chicken, minced meat
• Grains: rice, couscous, bulgur
• Cheese and bread in a hearty Mediterranean-style combination

Important: Ground cumin loses its aroma faster than whole. Store it dry, dark and well sealed and use it up within about 6 to 9 months. Heating it briefly in oil or fat develops the aroma further.

Recipe idea: oriental lentil soup

Sweat onions and garlic in olive oil, roast 1 tsp cumin and a pinch of Garam Masala along. Add red lentils, top up with stock, simmer for 20 minutes. Season with lemon juice and serve with fresh parsley. A dish with depth that needs only a few ingredients.

At a glance

• Ground cumin with a warm, earthy-nutty aroma
• Ready to use, evenly distributed
• A key spice for Indian, oriental and Mexican cooking
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

If you prefer whole cumin for fresh roasting: whole cumin. For ready blends: Curry Mumbai, Curry Anapurna, Vadouvan and Garam Masala. For oriental classics: Ras el Hanout and Harissa. As a companion seed: coriander seeds Churfranken.

Frequently asked questions

Should I use ground or whole cumin?
Whole for roasting in fat (tadka technique) for full aroma development, ground for quick, even seasoning in marinades, rubs and fast blends.

Confusion with caraway?
Cumin and caraway are completely different spices, even though they look similar. Cumin is earthy-peppery (curry, falafel), caraway is sweetish-warm (bread, sauerkraut).

How long does ground cumin keep?
Stored dry and dark, around 6 to 9 months is optimal. After that the aroma fades noticeably, which is why smaller amounts make sense.

What does ground cumin go especially well with?
With curries, tagines, chili con carne, falafel, hummus, lamb dishes as well as oriental soups and stews.