mezzomediCumin
Warm and earthy cumin, toasted and musky note, a pillar of Southern cuisines.
Cumin is a spice with a warm, slightly earthy and bitter taste, with nutty notes. Its elongated seeds release their intense aromas when cooked or toasted. In Mediterranean cuisine, particularly in Maghrebi and Middle Eastern cooking, cumin enhances dishes with a characteristic spicy depth.
Best pairings
Chickpea Classic88%Cumin and chickpeas, hummus and falafels.
Nigella seed Classic88%A common aromatic base of the Levant and Maghreb, harmoniously complementing the earthy notes of nigella.
Dukkah Classic88%A major spice in traditional dukkah, it brings warmth and aromatic depth to the base blend.
Beluga lentil Classic88%A signature Mediterranean and Middle Eastern spice that magnifies the deep earthiness of beluga lentils.
Semolina Classic87%Cumin perfumes traditional Moroccan couscous semolina and Levantine mujadara.
Cilantro Classic86%Coriander and cumin, the duo of Maghrebi spices.
Coriander seed Classic86%Coriander and cumin, the basic duo of Southern spices.
Merguez Classic86%Cumin is the signature spice of Maghrebi merguez, present in its very composition.
Baharat Classic86%Brother-sister spices, together they create the base for Middle Eastern blends.
Carrot Classic85%Carrots with cumin, a sweet-spicy Moroccan salad.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with cumin?
Cumin pairs especially well with chickpea, nigella seed, dukkah, beluga lentil and semolina. Cumin and chickpeas, hummus and falafels.
What can I substitute for cumin?
If you don't have it, try: coriander seed, ras el hanout, dukkah, paprika.