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 Pumpkin Kale Enchiladas, Classic Hummus, Yucatan Rojo Fish Tacos, Five Seed Roasted Potatoes, Duck Confit Mole Tacos, Sri Lankan Banh Mi, Chicken Vindaloo, Bajan Chicken Salad, Harissa Spiced Fig, Merguez, and Almond Salad, Chicken Drumsticks with Spices and Coconut Milk, Mojo, Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread, Down South Goat Biryani, Beef and Bean Taquitos with Avocado Sauce, Chole, Garam Masala Meatballs with Mango Chutney, Achiote Paste, Chermoula, Tostada Salads with Limón-Chile, Tadka Carrot and Cauliflower Salad, Arabic Chicken Kabsa, Japanese Chicken Curry, South Asian Coconut Butter, and Fried Potatoes with Harissa Tehina
1/2 cup is about 2.08 oz