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Simplified International Flavours

Cumin Whole

Cumin is known as Jeera in Hindi. The main producer and consumer of cumin is India. It also grows in countries such as Syria, Iran, and Turkey. Grown in the subtropical climate of northern, central and western states of India, it is globally popular and an essential spice in many cuisines, particularly South Asian, North African, Mexican, Brazilian and Latin. It brings an earthy and warm feeling to the food, making it a staple in certain stews and soups, as well as spiced gravies. In some cases it is also used as an ingredient in pickles and pastries. Cumin is commonly used in food all over India, and along with coriander, is a staple spice for flavouring both vegetables and meats. It is usually used whole for tempering food in hot oil. Cumin is used in whole, ground or powdered form. However, it can be toasted or fried before use to enhance the flavour. Cumin tastes best when roasted. Cumin seeds are used for their distinctive flavour and aroma which is warm due to its oil content. Its main constituent aroma compounds are cuminaldehyde and cuminic alcohol. One of the most popular spices in the world after black pepper, cumin has a warm, slightly bitter flavor and pungent aroma.

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Anuja Kohli Mariwala

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