Heritage Cumin

I love adding roasted cumin to cream cheese on a bagel and using a cumin-based dry rub when I barbecue, and this cumin has become mandatory for any and all meats prepared at my home (especially for lamb). Just sprinkle a little salt and cumin (and Zaica’s dalle chili flakes if you want a bit of heat) and you’re done, no additional spices needed. I have given multiple packs of this cumin to friends who have come over for dinner and asked what spices I had used, and the moment they open the pack and smell just how fragrant the cumin seeds are raw before any roasting or oil added, they’ve also been converted. This is a gem of a spice, and since I can’t thank the farmers who have cultivated this spice for generations directly, I give Zaica my eternal thanks for making it accessible and for making my meals that much more delicious.