India / Cuminum cyminum
The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the lightest hints of citrus and pine, giving it a well-rounded and pleasing flavor. This seed spice has been cultivated since ancient times, and it is best kept whole to preserve its flavor and then ground before use. Intricate flavors develop nicely as cumin is cooked.
Try with Cuban Black Bean Burger, Tadka Carrot and Cauliflower Salad, Sticky Tamarind Salmon, Tostada Salads with Limón-Chile, Pasilla Oaxaca Black Bean Dip, Achiote Paste, Aji Pimento Cheese Crackers, Pakistani Curry S’mores with Toasted Cumin Marshmallows, Arabic Chicken Kabsa, Five Seed Roasted Potatoes, Garam Masala Meatballs with Mango and Barberry Chutney, Bajan Chicken Salad, Spiced Fig Salad, Mojo, Chicken Drumsticks with Spices and Coconut Milk, Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread, Down South Goat Biryani, Beef and Bean Taquitos with Avocado Sauce, Khingal, Chole, Chermoula, Chile & Cumin Hanger Steak, Sri Lankan Banh Mi, and Chicken Vindaloo
1/2 cup is about 2.08 oz