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| STORAGE ADVICE | To maximize the flavor and shelf life of ground cumin, it’s essential to store it properly. Store ground cumin in an airtight container, preferably a glass jar or airtight plastic container, to prevent exposure to air and moisture. Place the container in a cool, dark, and dry place, such as a pantry or cupboard, away from direct sunlight and heat. This will help preserve the aromatic oils and flavors of the ground cumin. Avoid storing it near the stove or other heat sources. Additionally, it’s advisable to keep ground cumin away from strong-smelling spices, as it can easily absorb odors. By following these storage recommendations, you can ensure that your ground cumin remains flavorful and potent for an extended period. | |
| PACKAGING | This pack contains 100g of Ground Cumin.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling. |
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| COUNTRY OF ORIGIN | UK |
Here are some tasty recipes featuring cumin:
Avocado-Tomatillo Dip with Cumin Pita Chips
Ingredients
Ingredient Checklist
- Chips:
- 3 (6-inch) pitas, split in half horizontally
- Cooking spray
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Dip:
- ½ pound tomatillos (about 5 large)
- ½ cup chopped onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon finely chopped seeded jalapeño pepper
- ½ teaspoon salt
- ⅓ cup fat-free sour cream
- 2 ripe peeled avocados, seeded and coarsely chopped
Directions
Instructions Checklist
- Step 1
Preheat oven to 375°.
- Step 2
To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.
- Step 3
To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.
Nutritional information typical value per 100g,
| as sold | |
| Energy | 460 kCal |
| Fat | 23.8 g |
| of which saturates | 1.535 g |
| Carbohydrate | 44.6 g |
| of which sugars | 2.25 g |
| Fibre | 10.5 g |
| Protein | 18 g |
| Salt | 168 mg |
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Product photography is representative only. Weights and portions will be as stated.
