Burlap & Barrel's wild cumin is hand-picked by foragers in the Hindu Kush mountains of Afghanistan. They are tiny, oblong and black with long stems. Botanically distinct from common cumin (Cuminum cyminum), our wild mountain cumin is renowned in Afghanistan and throughout central and south Asia for its delicious flavor as well as its medicinal properties. It has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions.
What they're saying:
"A recent obsession.” Alex Raij, Chef & Owner of Txikito
“Even stale grocery store cumin usually smells like something, but this is like a supercharged version of what you know and love from Sichuan food or tacos. It’s incredibly versatile — we use it to crust things, or in sauces and vinaigrettes. Sometimes we dry toast it and hit it in a mortar and pestle, then top a salsa with it to get all the little crunchy bits for additional texture.” - Rikki Giambruno, Chef and Owner of Hyacinth in Saint Paul
Origin: Badakhshan, Afghanistan Aliases: black cumin, Persian cumin, kala jeera Process: Sun-dried Ingredients: 100% whole wild cumin (Bunium persicum) Tasting notes: Grilled Onion • Dried Apricots • Mountain Air