Dried cumin seed derives from a plant in the parsley family and is frequently used in South Asian, North African, and Latin American cuisines. Also used in its ground form, it brings a warming quality to foods and so it’s often used in soups, stews, and gravies.
When using whole seeds, I like to toast them to bring out their aroma and earthy flavor before they are ground.
Here are some examples of recipes that use cumin seed:
One Pot Moroccan Chicken and Rice
Super Creamy Mulligatawny Soup
Love this!! I buy a lot of my spices whole and grind a few weeks worth at a time. It makes all the difference in the world flavor-wise.
It absolutely does! Can I get an Amen! 😉