Cumin seeds
Cumin is a spice whose seeds are used in cooking. It's recognizable by its sharp, bitter flavor with a hint of peppermint. When heated, the seeds release more flavor and have a stronger taste.
Cumin seed is also called Djintan, which is the Asian translation of the spice.
The origin
Cumin is a spice whose seeds are used in cooking. The seeds come from an annual plant that can grow to about 30 cm tall. In summer, the plant produces umbels of white or pink flowers. The leaves are fragrant and have stiff hairs. The seeds are boat-shaped with ribs running along their length and come in a variety of colors, from greenish-khaki to light brown. They are about 6-8 mm long and narrow. This annual plant grows primarily in the Middle East and the Mediterranean. Verstegen sources its spices from their origins, which is why its cumin seeds come from Turkey.
Characteristics of cumin seeds
Cumin seeds are often confused with caraway seeds because they share many similarities in taste and shape. Caraway seeds are simply spicier and have a different shape. Cumin seeds are recognizable by their sharp, bitter flavor with a hint of peppermint. The aroma of cumin seeds is aromatic, spicy-sweet. This spice should not smell or taste musty.
Cumin seeds in the kitchen
Cumin seeds are best used dried or roasted. When heated, they release more flavor and have a stronger taste. In Asia, cumin seeds are often roasted or fried and used in all kinds of curries. This spice is called "djinten" or "djintan" here. In Northern European countries, cumin seeds are also called "kummel" (caramel). Here, they are often used on and in bread. In the Netherlands, we also know "komijnekaas" (cumin cheese).
