Cumin Sri Lanka

Cumin is a staple spice with warm, earthy, and slightly lemony notes. In Sri Lanka, it is grown in dry, sunny areas, on rich, vibrant soils, using traditional methods passed down from generation to generation.

The seeds are harvested at peak ripeness and then slowly air-dried to retain their aromatic power. Their golden color and penetrating aroma make them an essential ingredient in cuisines around the world.

Cumin is distinguished by its fine intensity, freshness and natural balance, a humble but noble spice, deeply rooted in the terroir.

In savory cooking:

Cumin can be used whole, lightly roasted, or ground depending on the desired result.

Whole grains: fry dry or in a little oil to release the aromas at the start of cooking (in a curry, dhal, or soup).

Ground: Sprinkle in roasted vegetables, sauces, stews or dressings.

In pastry making:

In some traditions, cumin is used to flavor breads, savory cakes or even oriental desserts, in very small quantities.

In infusion:

A pinch of seeds infused in hot water after a meal aids digestion and provides a gentle warming sensation.

Lokayah Tip:

To intensify the flavor, lightly toast the cumin seeds before grinding them: this will release their essential oils and their incomparable aroma.

Cumin around the world – 5 iconic specialties

🇮🇳India – Cumin Dal: Lentils simmered with cumin, turmeric and ginger.

🇲🇽Mexico – Chili con carne: A simmered dish made with beans, meat and ground cumin.

🇲🇦Morocco – Harira: Traditional soup with chickpeas, tomatoes, coriander and cumin.

🇹🇳Tunisia – Brik: Fried pastries stuffed with eggs, tuna and flavored with cumin.

🇱🇰Sri Lanka – Pol Sambol: Condiment of grated coconut, chili, lime and toasted cumin.