Cookbook:Cumin

Cumin seeds and ground cumin

Cookbook | Recipes | Ingredients | Spices and herbs

Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. People cook with the fruits of the plant, which are usually referred to as the seeds.

Cumin is a very strong spice often used in highly spiced cuisines, especially Mexican and Indian. Commonly, you will use 1/4 to 1 teaspoons per pound (11 to 44 mL/kg) of meat.

Cumin might be confused with caraway. Both belong to the same family of spices.

Cumin is known as jeera in Hindi and zeera in Urdu.

Recipes featuring cumin includeEdit

Last modified on 31 October 2013, at 00:44