Organic Ground Cumin
Country of Origin: India
Cumin seeds (actually fruit) are said to be indigenous to the Middle East and was well known to the
ancients 5000BC. Cummin seeds have been found in the pyramids of the Pharaohs and was used in
mummifying their kings before they started using cinnamon and cloves. In Roman times, cumin was a
symbol of greed. England has been using it since the 13th century and eventually spread to the
Americas by the Spanish. It is now second to black pepper as the most popular spice in the world. It
comes from the same family as parsley, fennel and caraway, the apiaceae family.
Cumin seeds are valued because of their distinctive aroma. It is used in many dishes as it draws
out their natural sweetness. It is traditionally added to chilli and curries and used in dukkah,
harissa, mexican chilli powder and chermoula. Adding ground cumin when frying onions and garlic give
a unique and satisfying taste to the dish.
Beetroot, feta and toasted cumin salad:
1 tbsp of cumin seeds
600g of beetroot, roasted, peeled and cut into medium sized cubes
100g feta, crumbled
1/2 tsp of ground cumin
1 tbsp of lemon juice
1 tbsp of olive oil
1 large spring of flat leaf parsley to serve
Toast cumin seeds in a dry pan over medium heat until aroma is released and colour darkens. In a
large bowl, gently combine beetroot, feta, ground cumin and seeds, lemon juice and olive oil. Bon
appetite! Don't forget the parsley!
Certification: ACO
