Enesar Cumin Seeds are whole cumin (Cuminum cyminum) seeds with a warm, earthy, slightly peppery flavor and a fragrant, aromatic profile. The small, ridged, brown-green seeds are a staple in Indian, Middle Eastern, North African, Mediterranean and Latin American cooking and are used to add depth and warmth to curries, stews, soups, rice dishes, breads, pickles, marinades and spice blends. Cumin can be used whole for tempering or roasted and ground for spice mixes; heating the seeds releases a nutty, toasted aroma and intensifies their flavor. Cumin seeds also contain naturally occurring trace minerals such as iron and manganese and other plant compounds that contribute to their aroma and taste. To preserve freshness and flavor, store in an airtight container in a cool, dry place away from direct sunlight; whole seeds retain their aroma longer than ground spice and are best used within about one to two years, while ground cumin is most flavorful when used within a few months.

To use Enesar Cumin Seeds, add whole seeds to hot oil at the start of cooking and let them sizzle briefly to release their aroma, or dry-roast the seeds in a skillet until fragrant before grinding for spice blends. Ground cumin can be added to soups, stews, sauces and rubs; for a brighter, toasted flavor roast then grind the seeds first. You can also steep crushed seeds in hot water for a simple infusion. Store unused seeds sealed and away from heat to maintain their flavor.