Cumin

Origin & Story

Cumin (Cuminum cyminum) is one of the oldest known spices in the world. Its origin lies in the eastern Mediterranean region and in West Asia. Today India is the most important producer, where cumin is a firm part of everyday cooking. From hummus to curries or lamb dishes – cumin is a key spice, indispensable in countless culinary traditions.

Highlights

The seeds release their full aroma when dry-toasted. Essential oils then emerge, reminiscent of hay, wood, citrus zest and a fine hint of smoke. Used whole, cumin gives aromatic depth; crushed or ground, it develops a warm, slightly tart seasoning. The exact selection remains my secret.

Quality

The cumin seeds come from traditional cultivation in India. They are harvested at full ripeness, sun-dried, carefully cleaned and sorted and filled single-batch at my manufactory. I consistently avoid additives, technical aids, artificial flavourings or anti-caking agents.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

I always toast cumin briefly in a hot pan until fragrant, then grind it coarsely in the mortar. Used this way it gives hummus an earthy depth, lamb dishes a warm seasoning – and it harmonises beautifully with fresh coriander.

Recommended use

• Hummus, falafel and couscous

• Curries, dals and Indian spice blends

• Meat marinades, lentil dishes and chutneys

Recipe idea

Hummus with cumin & fresh coriander
View recipe

Origin / Ingredients

India.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place, away from light.