Cumin Seeds (cuminuim cyminum or mellet yira in Thai) are sometimes mistakenly called fennel or caraway on Thai packaging and as a result in some Thai recipes. These boat-shaped elongated yellow grey seeds are about 5 mm in length and are the seeds of a small umbelliferous plant (family of aromatic plants with hollow stems, including carrots, coriander and parsley). The flavor is pungent, sharp and slightly bitter with a spicy-sweet aroma.

Use freshly ground cumin seeds in curry pastes and Indian-influenced dishes. Dry-roast the seeds in a pan before grinding in a mortar and pestle or coffee grinder as needed. Read how to properly dry roast spices.

Store in a sealed container in a cool place.

See Thai recipes using cumin seeds: Thai Green Curry Paste, Red Curry Paste, Massaman Curry Paste and Peanut Sauce for Satay.

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