Whole Cumin

Origin : India

Cumin is a small, slender annual herb belonging to the family Apiaceae that is native to the Mediterranean region. It’s an ancient spice that was grown in Egypt and the Middle East.

Today, it is cultivated in hot climates - primarily India, North Africa, China and Mexico, grown for its seeds that are either used whole or ground. Cumin imparts an earthy, warming and aromatic character to food. Used in Indian, Middle Eastern and Mexican cuisines, cumin provides the characteristic taste of foods like tacos. 

Olam’s whole cumin seeds come from the flowers of plants grown in India, which we process at our facility in Cochin, India. 

So, what can whole cumin be used for? Whole cumin has many applications, including: 

• As a staple ingredient in most curry powders
• Used in savory dishes such as stews
• In barbeque sauces or chili
• To season meat, fish or poultry
• In Moroccan lamb dishes 
• As a main ingredient in Mexican cuisine

Cumin is the second most popular spice in the world, after black pepper. It is made from the dried seed of Cuminum cyminum, which is a member of the parsley family. The ancient spice has been found in 4,000 year old excavations in Syria and ancient Egypt. It was used during these times as a spice and to preserve mummies. It’s mentioned in the Bible as well — in both the Old Testament and the New Testament. 

It was used primarily by the Greeks and Romans and in India. Through way of European colonization, cumin made its way into Mexican and South American dishes by the Spanish and Portugese.