Frontier Natural Products Organic Cumin Seed Whole 16 oz (453 g)

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Frontier Natural Products Organic Cumin Seed Whole 16 oz (453 g)

Regular Price: US$35.00

Special Price US$29.99

Availability: In stock

Supplier: Frontier Natural Products

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Single Herbs & Spices Cumin

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US$94.97

FRONTIER CO-OP CUMIN SEED

Whole, Organic, Kosher, Non-Irradiated

Frontier Co-op Organic Cumin Seed (Cuminum cyminum) is an important spice in many cuisines, including Indian and Mexican, as well as a vital flavor component in many Asian and African dishes. It is a common ingredient in savory ethnic meals, and is widely enjoyed today. Whole cumin seeds retain flavor more than ground seeds when stored.

Best uses:

Rice pilafs, curries, tacos, and burritos

Features

1-pound bulk bag (16 ounces)
Organic
Non-irradiated
Kosher
Botanical name: Cuminum cyminum


ROBUST, AUTHENTIC FLAVOR Cumin has a rich, warm flavor that's also earthy — similar to caraway, but hotter. Combining sweetness and bitterness in every seed, cumin can be toasted to enhance its aroma. Its hint of citrus adds depth to any recipe.	ORGANIC FROM TURKEY/INDIA Our farmers in Turkey and India dry these seeds under natural light and remove any dirt, leaves, twigs, and dust from the product. Frontier Co-op cumin seeds are 100% organic, kosher, and non-irradiated. There are no artificial additives or chemicals used at any stage of growing and processing.	ABOUT FRONTIER CO-OP Owned by stores and organizations that buy and sell our products, Frontier Co-op has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO (Ethylene Oxide).

Cuminum Cyminum
USDA Organic
Kosher
Certified Organic by QAI

One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, slightly bitter, earthy flavor. Cumin seeds are enjoyed around the world but especially in North African, Middle Eastern, Indian and Mexican cuisines.

A low-growing, tender, annual member of the carrot and parsley (Umbelliferae) family. The yellowish-brown fruit of the plant--cumin seed as we know it--is elongated, with nine ridges. Cumin seeds resemble caraway seeds in appearance, although close inspection shows that the cumin seed is straighter, longer, and greener than the caraway seed. Egyptians used cumin around 5000 B.C. both to season meats, fish, and stews and to mummify their dead. The Romans used it as a substitute for pepper, and the Roman emperor Antoninus Pius was nicknamed "the cumin splitter" because he was frugal in his personal life in order to help provide money for social projects.

In the Middle Ages, when cumin was very popular, Europeans believed it would keep poultry from wandering away and ensure fidelity between couples. The Germans carried cumin, dill and salt in their pockets when being wed, and in parts of Europe, a soldier would share a farewell wine powdered with cumin or carry with him a loaf of cumin bread baked by his sweetheart.

Cumin was introduced to Latin America by Spanish explorers when the New World was settled, and it quickly became a mainstay in their cooking. Its use in the U.S. was minimal until the explosion of interest in Mexican and other ethnic dishes.

Suggested Use

Try roasting the seeds before adding to dishes to subdue cumin's bitterness and to add a nuttier flavor.

A primary ingredient in curry and garam masala blends, cumin seasons many ethnic dishes. Latin American soups and stews are flavored with cumin, as are Mexican meat, bean and rice dishes. While Mexican cooks characteristically rub the cumin seeds in their hands before dropping them into the cooking pot, Indians sprinkle the roasted, powdered spice over cooked vegetables and meats. In Morocco, brochettes (grilled meat kebabs) are seasoned with a blend of cumin, turmeric, ginger, peppercorns, garlic, onions and parsley. Germans have long used cumin in sauerkraut, while the Hebrews traditionally add it to unleavened bread. Dutch and Swiss cooks use it to flavor cheese (Edam cheese in particular), cakes and breads (especially rye). Western cooks use it--in combination with other spices--to flavor fruit pies and cookies, cheese dips, cottage cheese, sandwich spreads, eggs, fish, casseroles, salad dressings, tomato-based sauces, poultry and meats like roast pork, sausage and meat loaf. (Cumin is also found in commercial meats, cheeses, liqueurs and pickles.)