Spices, cumin seed

Whole cumin seeds have a warm, earthy, slightly bitter flavor that deepens and turns nutty once toasted dry in a pan, a step many cooks use before grinding the seeds or adding them whole to hot oil at the start of a dish. They are a backbone spice in chili, curries, taco seasoning, and spice blends like garam masala and adobo, and whole seeds are often tempered in hot oil or ghee to release their aroma before other ingredients go in. Ground cumin is more common for quick seasoning, while whole seeds suit dishes where a little texture and burst of flavor is wanted, such as rice pilafs, roasted vegetables, or a finishing sprinkle over hummus.

Store cumin seeds in a sealed container away from light and heat, where their flavor stays strong for a year or more since whole seeds hold their oils longer than pre-ground cumin. A one-teaspoon serving is only a couple of grams, so the 375 calories per 100 grams shown on labels translates to a negligible amount from typical use. Cumin is notably concentrated in iron at 369% of the Daily Value per 100 grams and provides 38% for fiber, figures worth knowing for cooks who use it as a daily seasoning across many dishes, from stews to spice rubs.