What Is Cumin? Here’s Everything You Need to Know to Cook With It

Cumin is easily the one spice I always stock in my pantry. As a culinary school grad and former line cook, I’m constantly looking for ways to add extra depth and flavor to my food. Cumin is the answer! With this versatile spice, I can easily dress up roasted vegetables, season meat for tacos, flavor dipping sauces, and so much more. 

You may know cumin as a key ingredient in spice blends like curry powder, chili powder, and ras el hanout. It’s most commonly used as a finely ground powder, but it’s also available in whole-seed form. (I like to keep both types on hand!) If you’re curious to learn more, here’s what you need to know about cumin. 

As far as spices go, cumin is complex with a big personality. Overall, cumin has a savory, nutty, and pungent flavor. However, the exact flavor and aroma can depend on the form (ground or seed) and how it’s used in recipes. 

By itself, cumin is intense, bitter, and even a bit minty. Chewing on a whole cumin seed (I know, it sounds a little funny) quickly gives you a sense of the flavor. When combined with other spices, herbs, or ingredients, cumin has a warm and earthy flavor with a hint of citrus.   

Anecdotally, I’ve heard cumin described as “spicy.” While you could say cumin is highly spiced, it’s not fiery hot in the same sense as hot chili peppers. 

The plant that cumin seeds are harvested from is actually part of the parsley family. The small brown seeds look like caraway, and add a distinct flavor to dishes — especially when toasted. Here are some things you should know about cumin seeds and how to use them.

• Small seeds that look like fennel, caraway, or anise seeds
• Light brown color 
• Best toasted before using 
• Nutty and earthy (when toasted)
• Longer shelf life than ground cumin

Ground cumin is the fine powder that results from grinding whole cumin seeds. While buying pre-ground cumin can be more convenient, you are sacrificing potency and shelf life, as whole spices stay fresher longer and retain their flavor for longer periods of time than ground. Here’s what to know about ground cumin.

• Finely ground powder
• Golden brown color
• Ready to use 
• Concentrated flavor 
• Shorter shelf life (once the seeds are ground, their aroma fades over time)

Yes and no. Cumin seeds and ground cumin are technically the same but in different forms. If your recipe calls for ground cumin but you only have cumin seeds, there’s an easy solution. If you have a coffee grinder, you can grind cumin seeds until they become a fine powder. If your recipe calls for cumin seeds and you only have ground cumin, you will likely need to visit the grocery store.

I recommend stocking both types of cumin in your pantry. Overall, I’ve found cumin seeds to be more versatile. They’re slightly less convenient, but the flavor payoff is worth it. Toasting the seeds takes less than five minutes and fills your kitchen with a warm, nutty aroma.

Lately, I’ve been roasting sweet potato wedges tossed with ground cumin and smoked paprika. It’s the easiest weeknight side dish and it’s especially good with oven-baked salmon and creamy Greek tzatziki sauce. 

These are more of my favorite ways to use cumin:

• Chili (my second favorite way to use cumin)
• Homemade spice blends: taco seasoning, garam masala, curry powder, chili powder, and sazon
• Spice rub for ribs or steak
• Taco meat (you can never go wrong with Carne Asada)
• Homemade hummus and yogurt-based dips
• Seasoning for roasted vegetables like carrots, cabbage, and beets
• Cooked-from-scratch black beans 
• Salsa, like salsa fresca or tomatillo salsa 
• Grilled watermelon (It’s especially delicious with mint and feta!)

Generally, cumin will pair well with any of the following spices and herbs: 

• Spices: Coriander, turmeric, paprika, cayenne, cardamom, allspice, cloves, cinnamon
• Fresh garlic and ginger 
• Fresh herbs: Cilantro, mint

Looking for more ideas and ways to cook with cumin? Try these recipes.

• The Absolute Best Lentil Soup
• Creamy Coconut Eggplant Curry
• Lamb Meatballs with Yogurt-Tahini Sauce
• Cheesy Bombay Toast
• Mojo Verde (Spanish Green Sauce)
• 10-Minute Black Bean Tacos
• Spiced Yellow Dal with Rice (Kitchari)
• Raita (Indian Cucumber Yogurt Sauce)