Nutty, warm, earthy, smoky, and peppery with a bittersweet undertone; cumin has it all. Use ground or whole. Almost always paired with coriander in spice mixtures.

Use in Thai Curry Pastes, Mexican Chili Powder, Spanish Adobo, Lebanese Baharat, Moroccan Ras el Hanout, Indian Garam Masalas, and Ethiopian Berbere.

Cuisines: Lebanon, Morocco, Ethiopia, India, Thailand, Mexico