Cumin has a unique and potent flavour, crucial to Indian curries.
It's often roasted before grinding, which imparts a toasted, nutty flavour. The aromatic, somewhat bitter, flavour is essential to good chilli.
Virtually all Mexican meat or bean dishes contain a generous amount of cumin (called "comino" in Mexican recipes), as do foods from many other Latin American countries. Swiss and Dutch countries use cumin seeds to flavour certain cheeses, while various European countries flavour breads with cumin.
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