CUMIN SEEDS Premium

CUMIN SEEDS Uses and Recipes

How to Use Cumin Seeds: Cumin seeds are incredibly versatile in the kitchen. For maximum flavour, lightly toast them in a dry pan until fragrant before using whole or grinding in a spice grinder or mortar and pestle. Add whole seeds at the beginning of cooking to infuse oils or ghee, creating a flavourful base for curries, stews, and rice dishes. Ground cumin works beautifully in spice rubs, marinades, and dressings. These aromatic seeds are essential in global cuisines from Indian and Middle Eastern to Mexican and Mediterranean, bringing warmth and depth to any dish.

Simple Jeera Rice: Heat 2 tablespoons of ghee or oil in a pan and add 1 tablespoon of cumin seeds. When they begin to sizzle and release their aroma, add 2 cups of pre-soaked basmati rice and sauté for 2 minutes. Add 3½ cups of water, salt to taste, and a squeeze of lemon juice. Bring to a boil, then reduce heat and simmer covered until the rice is tender and fluffy. Garnish with fresh coriander leaves for a simple yet flavourful side dish that pairs perfectly with any curry.

Cumin-Roasted Carrots: Preheat your oven to 200°C. Toss 500g of halved baby carrots with 2 tablespoons of olive oil, 1 tablespoon of toasted and lightly crushed cumin seeds, 2 cloves of minced garlic, a pinch of chilli flakes, and salt to taste. Spread on a baking tray and roast for 25-30 minutes until caramelised and tender. Finish with a drizzle of honey, a squeeze of lemon juice, and a sprinkle of fresh herbs. This makes a stunning side dish that combines the earthy warmth of cumin with the natural sweetness of carrots.

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