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Something would clearly be missing in all kinds of dishes from Mexico, India, and the Middle East if the cumin was omitted. The toasted seeds can be used whole in dishes and eaten as is or be ground right before use. Pre-ground cumin loses its potency quickly, but can be helped by toasting first in a dry skillet over medium-low heat. Click here for the full definition in our encyclopedia.
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| Recipes to try: |
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Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette |
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Chile-Cumin Shredded Beef Flautas |
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Vegetarian Chili Masa Cake Stacks |
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Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes |
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Goan Spiced Crab Cakes, Pappadums, Avocado and Tamarind |
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Back to Herb & Spice Guide>> |
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