The familiarity of cumin seed makes it one of those spices that you can pretty much use across any cuisine without corrupting the end result. Familiarity matters, because if a flavour is familiar and generally regarded as delicious, then its inclusion won’t startle.
I love cumin seed in spaghetti bolognese.
It adds texture and rounds out the trio of garlic, tomato and basil that serves as the basis for a lot of Italian dishes that have made it into the Aussie culinary lexicon.
Cumin seed is woody and fragrant - it warms the mouth before eucalyptus characteristics draw forward to leaving a cooling freshness. In Ayurvedic tradition, cumin seed is a powerful digestive agent. Another reason to add it to cooking when making rich and meaty dishes.
Similar to green cardamom, I use cumin seed most often in its whole form. Grinding the seed changes its aromatic profile, making cumin a grittier and less pretty proposition. Cumin seed whole is one of those spices that is really forgiving if the cook errs on the side of too much.
And I think a forgiving spice is one to prize in the kitchen. Don’t you?
Cumin top tips
• I don’t dry roast my cumin seed before adding it to the pan. Keeping them fresh when they hit the heat and fat means their flavour expression is less confined and a little rounder.
• Anywhere cumin seed goes, ground coriander can comfortable follow. These two spices are a match made in aromatic heaven.
• Old or poor quality cumin seed will present as more pungent than pretty. Make the effort to refresh your cumin seed every six months.
