Origin & History
Origin:
Inde, Moyen-Orient, Afrique, Amérique, Amérique centrale
Cumin is one of the oldest known spices, used for over 5000 years. Egyptians used it to mummify pharaohs.
How to use this spice
How to use:
- Lightly toast seeds before use to intensify flavor
- Add at the beginning of cooking in hot oil
- Excellent ground or as whole seeds
Pairs well with:
tacoschilihummuscurriesvegetablesstews
Common mistakes to avoid
Mistakes to avoid:
- Don't burn the seeds - becomes very bitter
- Don't use too much - dominant flavor
🍽️What foods to use this spice with?
🥕Vegetables
légumes
🥣Soups & Sauces
chili, currys, ragoûts
Benefits
Promotes digestion and contains iron.
- ✓warm flavor
- ✓earthy depth
- ✓essential in many cuisines
For informational purposes only. Does not constitute medical advice.
Storage
Airtight container, 6-12 months ground, 2-3 years as seeds.
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Possible substitutions
If you don't have Cumin, you can use:
Recipes with Cumin
Discover our recipes that use this spice:
Frequently Asked Questions
2 questions about this recipe
Non, le cumin n'est pas piquant. Il a un goût chaud et terreux mais sans piquant. Ne pas confondre avec le piment de Cayenne.