Description

Cumin seeds

Cumin seeds belong to the parsley and dill family and resemble caraway seeds, though they have a unique flavour that does not match any of these.

Usage
In whole cumin is a preferred seasoning as it brings out the natural flavour of foods.

Whole cumin can be toasted or fried before use to enhance the flavour. 

Cumin is widely used to flavour stews, soups and vegetables.

It is an indispensable ingredient in the famous Jeera Rice. 

Dal is tempered with cumin seeds to give it a warm and comforting flavour. 

Cumin is commonly used to temper many other legume and tandoori preparations, to enhance the flavour and aroma.

Cumin seeds are a part of the Bengali spice mixture Panch Phoron, made of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds and cumin.