Product Details: Cumin is an essential ingredient in Mexican and Indian cooking. Use it in rice and curry dishes, salsa, chili, nachos, meatballs, guacamole, eggs, fish, meat, and barbecue sauces. It is the predominant flavor in
taco seasoning. This product is finely ground cumin seeds.
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Our 20 Pound Bulk Case (320 ounces / 9.07 kg) is a special order item. Click here for order deadlines, ship times, and terms.
Ingredients: ground cumin seeds. All-natural ingredient. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Nutrition Facts: Click here for data per 1 oz. serving and Click here for data per 100 grams.
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Heat Level: 1/10 (Mild)
Volume:1 cup ≈ 0.25 pounds / 1 pound ≈ approx. 4 cups
Shelf Life: 3+ Years when stored at room temperature or below in an air-tight container out of direct light
We use this to make our: Smoked Cheddar Jalapeno Dip Mix, Garden Salsa Snack Seasoning, Mike's Mesquite BBQ Rub, Cheddar Jalapeno Popcorn Seasoning, Chili Cheese Dip Mix, Southwest Chipotle Dip Mix, Jolokia Dip Mix, Smokin' Hot Reaper Dip Mix, Jalapeno Salsa Mix, Habanero Mango Salsa Mix, Ghost Pepper & Garlic Salsa Mix, Scorpion Salsa Mix, Low Sodium Roasted Garlic Chipotle Salsa Mix, and of course, our Firehouse Taco Seasoning.
Recipe: Homemade Hot Sauce
Making your own hot sauce allows you to control the heat level and flavor.
1 tsp. vegetable or olive oil
1/2 cup minced fresh onion
1/4 cup minced fresh chile peppers (see Notes, below)
6 cloves of garlic, peeled, minced
2 cups water
2 Tbls. ground chili pepper
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. black pepper
1 cup distilled white vinegar
~ In a non-reactive saucepan over medium-high heat, cook onion, fresh chiles, and garlic in oil until onions are translucent, about 5 minutes.
~ Add remaining ingredients, except vinegar, to saucepan; reduce heat to medium-low; simmer for 20 minutes, stirring often.
~ Remove pan from heat and allow to cool to room temperature.
~ Pour saucepan contents into a blender or food processor; puree until smooth.
~ Add vinegar to mixture; blend until combined.
~ Pour mixture into a sterilized jar with a lid.
~ Will keep in the refrigerator for 1 year.
Notes: For a mild sauce, use Anaheim, Poblano, or Jalapeno. For a medium sauce, use Serrano, Cayenne, or Tabasco. For a very hot sauce, use Habanero, Scotch Bonnet, Thai, or Pequin.