Ground Cumin: Vegan Cooking Guide
Ground cumin is warm, earthy and slightly bitter - one of the most important spices in vegan cooking across Indian, Middle Eastern, Mexican and North African cuisines. It pairs especially well with coriander, turmeric, paprika and chilli, and is essential to any spice blend worth its name.
How to Use Ground Cumin
Add early to hot oil to bloom the flavour - fry for 30 - 60 seconds before adding aromatics. Toast whole cumin seeds in a dry pan and grind fresh for the best flavour. Use in curries, dals, spice rubs and roasted vegetables.
Nutrition
Contains antioxidants including apigenin; a source of iron, manganese and calcium.
Chef's Tips
- Whole cumin seeds have far more flavour than ground - buy both and grind as needed in a spice grinder.
- Cumin goes stale quickly - buy in small quantities and replace every 3 - 6 months.
- A teaspoon added to the water when cooking lentils or chickpeas permeates the whole dish, not just the surface.
→ Find the best substitutes for ground cumin
Vegan Recipes Using Ground Cumin
Learn to cook with ground cumin on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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