The seeds of an annual herbaceous plant "Cuminum cyminum" in the parsley family, grown everywhere from the East Mediterranean to the India. It has a strong, pungent, earthy flavour, and is consequently used in stews, soups and curries in a variety of cuisines. The seeds are oblong in shape, beige-brown in colour and are longitudinally ridged, and can be used whole or dried and ground.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/cumin_0.jpg?itok=jMG3NMnN&description=Cumin
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/oles/htapodi-marinato-sta-karvoyna-me-salata
[9] https://www.gourmed.net/syntages/oles/fakes-tis-kaitis-apo-kafe-avysinia
[10] https://www.gourmed.net/syntages/oles/kanapedakia-apo-pantzaria-me-moys-pestrofas
[11] https://www.gourmed.net/syntages/kala-fthina/klassiko-ladero-spanakoryzo
[12] https://www.gourmed.net/syntages/oles/mpizelorizoto