Description: An aromatic spice native to eastern Mediterranean countries and Upper Egypt. White cumin seeds are the most commonly available variety; black cumin seeds are slightly smaller and sweeter in flavour. Cumin may look unassuming at first, but it adds a distinct earthiness to a wide range of dishes and is particularly prolific in Indian and Middle Eastern cooking. Available either as seeds or ground into a powder, we go the extra mile to source cumin in its purest form. Furthermore, we foil-seal each jar to lock in freshness and flavour.
Cumin has a slightly sweet, warming flavour with a nutty element, and these qualities mean it’s often seen as a savoury alternative to cinnamon. It works particularly well with chilli flakes, as they bolster the natural spicy flavour and add a rich, earthier tone. The secret to cumin is its strong oil content, which, when warmed, is unleashed to create a distinctive taste and aroma.
Health benefits:
- Cumin may be helpful for people trying to their manage body weight. A 2015 study involving adults with overweight compared the weight loss effects of cumin with those of a weight loss medication and a placebo.
- Lower levels of total cholesterol, lower low-density lipoprotein, or “bad,” cholesterol, and triglycerides.
- Cumin may play a role in helping the body handle stress. A study in rats looked at the effects of cumin extract on signs of stress. When the animals received cumin extract before a stressful activity, their bodies had a significantly lower stress response than when they did not receive the extract.
Locations of harvest:
Time Period of Harvest:
Harvest process: Cumin is sown in the spring from seed in rows 2 feet apart in fertile, well-draining soil or, in cooler climates, start seed indoors four weeks prior to the last spring frost. Sow shallowly, about ¼-inch below the soil surface. Keep the seeds moist during germination. Transplant outdoors when temperatures routinely exceed 60 degrees F. (16 C.) or higher. Cumin seed is harvested by hand after the bloom of the small white or pink flowers. Seeds are harvested when they brown — about 120 days – and are then dried and ground. The strong aroma and distinct flavour of cumin is due to its essential oils. Like all herbs, it is at its height in the morning and should be harvested at that time.
