Below is a list of all known varieties for Cumin. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cumin (Black/Kala Jeera) | A smaller, darker, and sweeter seed variety with a delicate, smoky aroma. |
| Cumin (Ground, Extra Fine) | Cumin ground to an extremely fine powder for smooth incorporation into dips and spice blends. |
| Cumin (Ground, Toasted) | Cumin seeds toasted before being ground, giving the powder a deeper, nuttier, smoky flavor profile. |
| Cumin (Seed, Ground) | Cumin seeds ground into a standard powder. |
| Cumin (Seed, Iranian) | A high-oil variety known for its potent, earthy flavor. |
| Cumin (Seed, White) | A lighter, less common variety of cumin seed. |
| Cumin (Seed, Whole) | Whole cumin seeds, used for tempering oils and adding texture to dishes. |
| Cumin (Seeds, Ethiopian) | A rarer, dark seed variety with a distinct eucalyptus and menthol flavor. |
| Cumin (Seeds, Ground) | Cumin seeds ground into a standard powder. |
| Cumin (Seeds, White/Blond) | A lighter-colored seed, sometimes used for visual contrast. |
| Cumin (Seeds, Whole) | Whole cumin seeds, used for tempering oils and adding texture to dishes. |
| Cumin (Toasted) | Seeds lightly toasted before grinding to enhance their essential oils and nutty, smoky flavor. |
| Cumin (Toasted, Cracked) | Seeds toasted and then coarsely cracked, offering maximum texture and burst of flavor in rubs. |