Cumin, pungent, warm, and earthy, has a long history of consumption, both in medicinal and culinary applications. Today we use cumin in almost every cuisine, from Asia to the Caribbean. Add to curries, Middle Eastern spice blends like Harissa and Dukkah, Mexican and Southwestern US dishes including chili, and to season robust vegetables like carrots and squash.

Dry roast cumin seed to bring out a pleasant, nutty flavor before grinding for use. Grind whole seed for the freshest, most desirable flavor.