We think cumin seeds are terribly underrated in the US. These seeds are an essential ingredient to Indian cooking, often toasted whole in oil before grinding, for a nutty toasted flavor, and added to blends like garam masala and tandoori masala or added whole to black bean or carrot soups. In Mexico, nearly all stews and bean recipes include it as well. These whole cumin seeds are sourced from India, the primary producer of cumin seeds, and will keep for well over 2 years or until you run out.
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