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 Classic Hummus, Caribbean Spice Grilled Salsa, Yucatan Rojo Fish Tacos, Cuban Black Bean Burger, Five Seed Roasted Potatoes, Pumpkin Kale Enchiladas, Chermoula, Chile & Cumin Hanger Steak, Sri Lankan Banh Mi, Chicken Vindaloo, Bajan Chicken Salad, Spiced Fig Salad, Chicken Drumsticks with Spices and Coconut Milk, Mojo, Down South Goat Biryani, Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread, Beef and Bean Taquitos with Avocado Sauce, Chole, Garam Masala Meatballs with Mango Chutney, Arabic Chicken Kabsa, Achiote Paste, Tostada Salads with Limón-Chile, Tadka Carrot and Cauliflower Salad, and Duck Confit Mole Tacos
1/2 cup is about 2.08 oz