Here's the great classic of spices, cumin seeds or powder will make your kitchen travel. Discover seeded cumin from Comptoir de Toamasina. A spice that will accompany all your recipes, from starters to desserts, and that can be enjoyed as an infusion. A powerful spice that must be used wisely.
We select for our knowledge the best cumin seed with its characteristic flavors that will make your taste buds travel. buy cumin online at the best in our store.
Originally from Mediterranean lands, cumin has travelled a long way to conquer China and India, and is now widely associated with Indian and Latin American cuisine.
A true spice mainstay, cumin, whether in seed or powder form, is a staple in all the world's cuisines.
Its unique flavor profile, at once hot, bitter and sweet, makes it an ideal companion for a multitude of dishes, from breads and cheeses to white meats and even a simple orange salad.
At Comptoir de Toamasina, you'll find a selection of cumin in powder or seed form.
Its taste is enhanced when roasted and crushed.
Cumin is a spice that everyone should have in their kitchen, as it can be used as an infusion or sprinkled on salads.
Plus, you'll discover chef's tips on how to make the most of this versatile spice.
At Comptoir de Toamasina, we're going to help you discover the authentic flavor of cumin seeds, and we want to offer you only top-of-the-range spices.
Our cumin seeds are carefully selected for their exceptional quality, offering rich aromas and pronounced flavors.
Add a touch of character to your dishes with our cumin seeds, perfect for curries, stews, marinades, cheeses and much more.
Explore our recipes for inspiring ideas. Our cumin seeds come only from the best harvests, with no additives added, guaranteeing a healthy and responsible culinary experience. Get tasty, impressive results in your kitchen with our premium cumin seeds.
Comptoir de Toamasina offers you the opportunity to buy cumin in large quantities, whether in seed or powder form. If you're a fan of this spice, as the Egyptians and North Africans love to flavor their recipes, especially tagines, with it.
Ourselection of cumin by the kilo has been carefully designed to meet the needs of passionate cooking enthusiasts and professional chefs alike.
On our online store, you'll discover a wide range of options, including bottles of cumin seeds or powder, as well as sachets ranging from 100g to kilos. Whether you prefer the crunchy texture of seeds or the convenience of powder, our assortment will satisfy your culinary requirements.
Experience the freshness and superior quality of our cumin, carefully selected to guarantee rich, authentic flavours in every bite.
With our bulk cumin, you can unleash your creativity in the kitchen and add a touch of the exotic to all your dishes.
Since 2010, I've been offering you Madagascar pepper by the kilo, Madagascar bourbon vanilla by the kilo and incredible flavors from around the world.
Throughout history, cumin has been used as a spice and is an integral part of the culture of many cultures. Originally produced in Iran and the Mediterranean basin, it is now grown in China, Uzbekistan, Turkey, Iran and Tajikistan.
The parsley family includes cumin, caraway and dill. Botanically, it is known as Suminum cyminum. Dried seeds or powdered form are also options for acquiring this supplement.
Complementary to today's salt and black pepper, cumin was a staple in ancient Greek kitchens. It is still widely used in Morocco today.
In Egypt, it was commonly used as a spice and as a preservative for mummification. Ancient Egyptian archaeologists discovered cumin seeds in their excavations. At an archaeological site in Syria, cumin seeds dating back to the second millennium BC were unearthed.
Both the Old and New Testaments of the Bible mention cumin.
Although cumin has a long and rich history, India has perhaps adopted it more than any other country. Around 70% of cumin is produced in India, while 63% of the world's cumin consumption is consumed in India.
When you use this spice from the Apiaceae family, you'll discover unique notes.
Cumin reveals intense, spicy aromas that are very intriguing to the palate.
Its flavor oscillates between bitterness and heat, with a delicate hint of sweetness, while its pronounced fragrance permeates every bite. However, its use requires subtlety, as its powerful notes could easily overpower the other flavors in your dishes.
Its aromatic profile, with its aniseed and slightly lemony nuances, clearly evokes the scents of oranges.
What's more, its subtle peppery touch enhances dishes without overshadowing their own flavor. So, while the spice is confidently present, it always remains in harmony, adding a dimension of depth to each recipe.
For Arnaud, creator of Comptoir de Toamasina, it's the next best spice to vanilla.
Cumin, a culinary treasure prized in Asian, Latin American and North African cuisines, as well as the famous Tex-Mex, Indian and Mexican cuisines, brings an unrivalled dimension of flavor to a variety of dishes.
A herbaceous plant from the Orient has become a global spice like the vanilla bean.
Whether in whole seed or powder form, cumin offers a versatility appreciated by gourmets the world over.
Cumin seeds are a spice that stands up well to heat, so they should be introduced at the beginning of a preparation to enable their gradual release of fragrance.
They can enhance a broth or infuse their essence into a dish as it cooks, guaranteeing an explosion of flavor in every bite.
As for cumin powder, you can use it in dry marinades, taco seasonings, vegetable dishes and kebabs. Popular with Moroccans, who always keep it handy on their table, this precious condiment adds a touch of character to every dish. But in this case, you simply have to add it at the last minute.
Powdered cumin is generally used in smaller quantities than whole seeds, because of its greater concentration of flavor. A simple rule of thumb: one tablespoon of cumin seeds can be replaced by one tablespoon of cumin powder, with a slightly amplified aromatic intensity (around 25% more).
In cooking, cumin reveals itself in all its splendor, whether in spice blends such as curry, chili con carne, ras el hanout, couscous, tajine or garam masala. It combines harmoniously with a multitude of ingredients such as turmeric, garlic, ginger, cinnamon, thyme, oregano and aniseed, enhancing fish, lamb, chicken, vegetables, sauces, soups and cheeses such as Edam or Gouda.
To enhance its aromas, we recommend adding cumin at the end of cooking, guaranteeing an explosion of flavor every time. Except for marinades.
Don't hesitate to add it to certain cheeses.
We have discovered 5 recipes for you where you can add cumin and make a creative recipe. Cumin is very good with our mild curry in particular.
In a curry seasoning:
Many Indian and Indian-inspired dishes call on the flavor of cumin, which is a staple of Indian cuisine. Turmeric is an important component of curry powder.
Besides cumin, fenugreek seeds and coriander seeds are also often found in traditional curry powders. Adding cumin to curry powder gives it heat, earthiness and a hint of bitterness.
Adding garam masala to a dish can enhance its flavor:
As a substitute for curry powder, garam masala is an essential part of Indian cuisine. Garam masala is not a universal spice blend. From one region to another and even from one person to another, recipes can be very different in terms of taste.
Spices like cumin and a variety of other strong spices are included in garam masala, which is a milder alternative to curry powder. Most spice blends contain cinnamon and fennel seeds, so cumin serves as a counterpoint to these flavors.
On the side with some sort of chutney:
Many chutneys use cumin, which is a popular component in many Indian foods. In chutneys, the taste can be sweet, sour or fruity, or a combination of these flavors. It's possible that the earthy bitterness of cumin helps bring out these tastes.
Rub with a dry cloth:
This is why cumin plays an important role in preparing curry powder. American dry rubs are also very fond of it. Cumin is great on a wide variety of meats, but lamb is the best example.
Middle Eastern cuisine uses cumin to rub meat and incorporates it into popular spice blends like baharat. The gamey taste of lamb can be offset by its robust, spicy flavor. Use it on lamb when grilling or roasting in the oven, whether you want to smoke or roast it.
In chili powder:
Ancho chili powder, cumin, and oregano are often used to make chili powder. With a similar purpose to Indian curry powder, this American-made spice blend is a collection of the main spices used in Mexican cuisine.
One of the most common spices in Mexican cuisine is cumin. The heat and nuttiness of cumin, along with the fruity flavor of chili peppers, gives chili powder a powerful savory taste.
Taco seasoning:
Most taco mixes use cumin as a key ingredient. The spices most often used in tacos are included in a taco mix. The umami component of the dish is enhanced by the spicy flavor of cumin. If you want authentic-tasting tacos, include cumin in your spice blend. There is no one-size-fits-all taco spice blend.
Cumin is a versatile ingredient, often incorporated into various spice blends such as curry or raz el hanout, but it can also be used alone or in combination with other spices such as turmeric, anise, vanilla or cinnamon. Its strong flavors add a rich dimension to a variety of dishes, whether fish, marinades, vegetables or even cheeses, especially Gouda and Edam. It is said to be a sweet and savory spice. The cumin in certain cheeses brings a unique aromatic touch, a few cumin seeds will make the difference.
Discover my tips for enhancing grilled meat and white meat, while adding a touch of character to your sauces and marinades. Explore its potential in classic dishes such as chili con carne, sauerkraut or lamb parmentier, or be surprised by its addition in less conventional recipes such as an orange salad or traditional hummus.
In Brazil, I like cooking for my family but also for private events. I also offer you spice mixes with this spice on my YouTube channel.
Discover my 8 recipes:
By transforming roasted cumin seeds into cumin powder using a grinder, you create a condiment that can transform the aroma and taste of your drinks and dishes. Follow these simple steps to concoct your own cumin powder:
Toast the cumin seeds : In a dry pan, toast the cumin seeds over medium heat for 5 to 7 minutes. Wait until their delicious scent fills the kitchen and they start to take on a golden color. To avoid any risk of burning, handle them with care and be sure to stir them constantly for even cooking.
Cool the cumin seeds : Transfer the toasted seeds to a dish and let them cool.
Grind the seeds : Use a spice grinder, food processor, or even a coffee grinder to grind the cumin seeds into a powder, to the desired texture. Grind until desired consistency.
Storage : To maintain the freshness and flavor intensity of your cumin powder, place it in an airtight container, away from direct sunlight and heat. Although you can keep it on hand, it is recommended to use it within 30 days of its manufacture to fully benefit from its taste qualities. Beyond this period, the flavor and aroma of cumin may gradually weaken.
Cumin seeds have an indefinite shelf life, but are provided with a Minimum Durability Date (MBD) for optimal use. Are you wondering how to best store your cumin? As experts in vanilla, spices and Madagascar vanilla, Comptoir de Toamasina strongly recommends that you store your precious seeds in our bottles specially designed for this purpose. Ideally, store them in a cupboard, away from direct exposure to light and sudden temperature fluctuations.
When it comes to cumin powder, the same conservation principles apply. We suggest you preserve it in our bottles dedicated to spices in order to best preserve its aroma and freshness. By opting for these specific containers, you ensure optimal protection against the harmful effects of light and temperature variations, thus guaranteeing a prolonged shelf life for your precious cumin powder.
In our kitchen, cumin powder is an essential ingredient. Freshly sprayed powder transports us to the Middle East. Set the tone for your dish with these tempting aromas!
Whether you're new to cumin seeds or a seasoned fan, you'll enjoy them in everything from appetizers to sweets.
It is logical to think that cumin seeds and ground cumin taste the same since they are the same spice. Cumin seeds can be flavored by the grinding method.
Many of the chemicals that give cumin its distinctive spiciness are released when the spice is ground. After grinding, these chemicals evaporate, resulting in a spice that is flavorful, but lacks all the subtleties of complexity.
For this reason, experts recommend grinding cumin seeds immediately and saving the seeds whole for later use. It is common for the taste of freshly ground cumin to be stronger and more nuanced than that of pre-ground cumin.
If you have a spice grinder, you can grind whole cumin seeds to use in place of powdered cumin, but that's not your only choice.
Cumin seeds can also be fried in oil and then added to the dish using the Indian cooking technique. It goes without saying that this approach is not suitable for all preparations.
To avoid any loss of flavor when grinding your own cumin, consider toasting the seeds first.
To avoid burning, place your cumin seeds in a dry pan and cook over low heat for a few minutes, turning often. Ground cumin should not be toasted, as it will stick to the pan and burn.
Cumin seeds and ground cumin can be used in a variety of ways.
To make curries and rice pilafs, you can roast whole cumin seeds in oil. You can also use the seeds for ground meat in tacos and burritos by frying them; This is especially beneficial if you do not have access to a grinder for seeds. For roasting or grilling, you can use the oil in soups or on vegetables.
After roasting the seeds, you can also eat them as is. To use the seeds, simply sprinkle them on your dishes as a garnish. The seeds will enhance the texture and taste of the dish when you bite into them.
You can use ground cumin in several ways, including seasoning meats and vegetables, but the most common is to add it to grilled meats. Many other flavors, such as garlic, coriander and ginger, can be enhanced by the use of fennel.
Because cumin has been used for so long, it is difficult to determine its origin, but it can be found throughout the Mediterranean basin, particularly in the Nile Valley. The earliest evidence of cumin's use dates back over 5,000 years to ancient Egypt.
Cumin was employed by Egyptian physicians, sorcerers, priests, and high temple priests selected by the pharaoh for its medicinal and magical abilities. To ensure the safety of the deceased, the pharaonic family spread it on the floor of the tombs.
Like many other spices of the time, it was originally used for everything but its taste in cooking. Before becoming a flavor, it was even used as a smoking spice!
Historically, the Hebrews used this false anise in their churches to collect tithes. The Bible mentions cumin as a spice. Cumin is said to have been used by the Hebrews during circumcision to speed healing and prevent infections.
According to folklore, cumin seeds have been cursed and reviled since ancient times to ensure a magnificent harvest and ward off the evil eye.
The Romans believed that cumin possessed a wide range of healing and magical properties. To avoid unpleasant nightmares, they used to hang bags of cumin above their bed. The Roman naturalist and writer Pliny the Elder reported in his book XXII that the combination of cumin and heliotrope was an effective treatment for kidney stones. To make them look more tired, they drank cumin oil, which made them look paler.
There is some evidence that the Romans were the first to use this spice in their cooking. The antibacterial qualities of the spice, which resisted cooking, were also used to preserve and sterilize meat.
It was in the Middle Ages that it began to be used as food in Europe. It is possible to find cumin in medieval recipes, such as cominee de pouaille, a chicken stew seasoned with cumin. The serfs of the time used it as a kind of money to free themselves from slavery. Many people kept a small bag of cumin seeds with them to ward off evil and defend against witches.
The cultivation of cumin was encouraged by Charlemagne, according to the Capitulary of Villis.
To get high, it is often smoked with other spices like nutmeg, cardamom, and cloves in Indian women's harems. Additionally, men infused the essential oil of poppy seeds with narcotic properties by placing these seeds on gold or silver leaf and inserting them into their cheeks as medicine.
In Italy, it was common for women to hide cumin seeds in their suitors' clothes so that they would fall in love with them. As far back as medieval Germany, it was a common way to show devotion to one's fiancé.
