Cuminum cyminum

Cumin is a warm-season annual herb in the parsley family, native to the Mediterranean and widely cultivated in tropical and subtropical regions. This slender, branching plant reaches 30 to 60 centimetres in height and produces feathery, thread-like leaves. In late spring to early summer, it bears small white or pink flowers arranged in umbels, which develop into elongated, ridged seeds—each containing two mericarps—that are harvested and dried for culinary use.

The seeds impart a distinctive earthy, nutty flavour with a hint of citrus and are a cornerstone in many global cuisines. Cumin is essential in spice blends such as garam masala, curry powder, chili powder, and baharat. It enhances dishes like stews, soups, rice, and meat preparations, and is also used in pickles and some breads. The seeds can be used whole or ground, and toasting them can intensify their aroma and flavour.

Cumin thrives in full sun and well-drained, sandy loam soils with a pH between 6.8 and 8.3. It requires a warm growing season of 120 frost-free days, with optimal daytime temperatures between 17°C and 26°C. In areas with cooler climates, start seeds indoors four weeks before the last frost and transplant outdoors after the danger of frost has passed. Direct sowing is preferable in warmer regions. Space seeds 10 to 15 centimetres apart and keep the soil moist until germination, which typically occurs in 7 to 14 days.

Harvest cumin seeds when the seed heads turn brown and dry. Cut the entire plant and hang it upside down in a paper bag or over a container to catch the seeds as they fall. Allow the seeds to dry completely before storing them in airtight containers to preserve their flavour and aroma.

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds