Now available in whole seed, you can use it whole or grind our popular Wild Black Cumin to your desired consistency and unlock its sharp earthy and piney aroma and flavors. Indigenous to the Old Persian Empire, the black cumin variety is less well known outside of the Middle East.
Hand-harvested by women and men in the mountain villages, this is another way we are furthering our social mission to provide economic development through the creation of additional agricultural jobs.
Rumi Spice black cumin (whole)
Grind it using a mortar & pestle or toast it in hot oil
Season meats like beef, poultry, pork, and seafood
Add it to curries, stews, soups, sauces, and salad dressings
Season vegetables like jicama, potatoes, carrots, and squash
Season grains and legumes like rice, beans, chickpeas, and lentils
For the past year I have been patronizing small ethical spice companies like Rumi in order to try and do a little for the small farmers around the world.
I made mejadra, a lentil dish with Rumi black cumin and coriander last week. It was spectacular due to the rich aroma and taste of these spices. This week I made it again with identical spices from another small company. The first taste was a major disappointment - no flavor of cumin or coriander! So I added the Rumi cumin and coriander and, like magic, my mejadra was back on track. I can't say enough about the quality of these Rumi spices.