A ribbed brown seed whose warm, earthy aroma anchors the cooking of India, Mexico, the Middle East, and North Africa.
Where it comes from
Cumin is the dried fruit of Cuminum cyminum, a slender annual in the parsley family. It thrives in hot, dry climates and is grown commercially across India, Iran, Syria, and Turkey. India produces and consumes the lion’s share of the global crop.
Flavor & pairing
The warmth of cumin comes from cuminaldehyde, an oily compound released by heat. Toasted whole seeds smell unmistakable: roasted, slightly resinous, with a hint of bitterness. Cumin grounds the brightness of coriander, the heat of chili, and the tang of citrus.
How it’s used
Mexican cooks bloom ground cumin in fat at the start of pots of beans, chili, and adobos. Indian tempering (tadka) toasts whole seeds in ghee to perfume dals and curries. Middle Eastern hummus and muhammara rely on it for their savory depth. North African ras el hanout and Moroccan tagines build on its warmth.
Trade history
Cumin has been cultivated since at least 2000 BCE, with seeds found in Egyptian tombs and mentioned in the Bible.
Find more spices by letter
Cumin starts with C and ends with N. Browse other spices along the same letter.
Spices that contain a letter from "Cumin":