White Cumin seeds - Whole & Ground
Species: Cuminum cyminum
Other names: Jeera, jira, zeera, kamon
Appearance: Light brown, spherical seeds
Typically used: Whole or ground
Origin: Cumin seeds originated in Egypt, and are now cultivated in most hot climates, including Mexico, India, Morocco, Turkey, Greece, and the Middle East.
Flavor: The flavor of the cumin seed is powerful and earthy, pungent, bitter, and somewhat spicy.
Aroma: Warm, strong, nutty
Culinary uses: Cumin is considered a warming spice. It is not truly "spicy," but it warms in a similar way that cinnamon does. It is used extensively in Indian cooking, as well as Latin cooking. The spice is best used whole or freshly ground for maximum flavor. The whole seeds can be toasted or bloomed in ghee to release the flavor. Use cumin with all sorts of meat or vegetable dishes, as well as cream sauce, salad dressing, and summer beverages. Cumin pairs well with coriander, other warming spices, chilies, and fresh herbs.
Buy cumin seeds from Pure Indian Foods to taste the organic difference. Our seeds have no pesticides or other unnatural elements added during their development. You simply have pure whole cumin seeds ready for the next recipe.
Select between whole or ground cumin seeds when ordering Cumin Seeds (Jeera) online. Whole seeds offer slightly more flavor when ground at home because all the oils are trapped within the cumin. However, ground white cumin seeds are much more convenient when the resident chef is in a hurry. Keep plenty of cumin on hand to create some of the best curries in the world. Pure Indian Foods only supplies the highest quality seeds in the industry.
Q: Can I use cumin and black cumin interchangeably in recipes?
A. Yes, you can use them interchangeably in recipes, although the darker cumin seeds are a bit stronger in flavor. In Indian cooking, cumin seeds are called Jeera. The most common form is light in color. However, black cumin seeds, known as Kala Jeera, are darker and a bit smaller. They are often confused with Black Seed (Nigella Sativa) which contains black seed oil, but they are two very different species and should not be confused or used interchangeably.
Q: My Indian friends sauté whole cumin seeds for many recipes. Can I do the same thing with ground cumin?
A. Yes, you can sauté both whole cumin seeds and ground cumin in oil or ghee. It deepens and carries the flavor beautifully but be careful not to burn the spices. Once you’ve added the ground cumin to the oil or ghee, stir it while cooking for just 30 seconds to a minute, or until the cumin darkens a bit. It becomes quite fragrant and inviting.