Cuminseed

An aromatic seed from the cumin plant.

Cumin seeds are used as a spice for their distinctive aroma, popular in Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.

Cumin can be used ground or as whole seeds. It is traditionally used in Indian, Middle-Eastern, Spanish, Italian, Cuban and Tex-Mex cuisine (though infrequently in Mexico). Cumin was also used heavily in ancient Roman cuisine. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.

Has a very penetrating, aromatic smell. Dry stowage, required, away from odor-sensitive cargo. Houses many insects. Cumin seed destined for U.S.A. has to be fumigated before arrival. In order to avoid the risk of having to fumigate in the port of destination, cumin seed should preferably be carried in containers on a house to house basis.