ORIGIN - Cumin is an annual herb from the Apiaceae family It grows to about 30cm tall in sunny positions and has thin branches of fine leaves. The small white or pink flowers umbrella out and the seeds can be harvested when they start to change colour. Cumin should be dried before use in a dry, airy place. USES - The whole seed is roasted and crushed at the moment of use to obtain the full aroma. It is used widely in Indian, North African and South American foods, in curry powder, garam masala, soffritto, meats, soups, breads and cheeses. The whole seed is roasted and crushed at the moment of use to obtain the full aroma. It is used widely to aromatize the sausages, soups, salsas, beard and cheeses plates.
Sow: from March - June
8g (240 seeds approx)