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All About Cumin Plus Substitutions

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By David Joachim

Posted July 29th, 2007

This article is reprinted with permission from The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques, by David Joachim, (2005, Robert Rose)

The Food Substitutions Bible: More than 5,000 Substitutions for Ingredients, Equipment and Techniques

Cumin, the spice, is made from dried tiny seed-like fruits of an herb in the parsley family. Cumin is mentioned in the Bible and was probably used in the Netherlands to flavor certain cheeses, in India in garam masala, and in Mexican and Tex-Mex dishes of North America.

Also known as cumin seeds.

1 ounces = 4-1/2 tablespoons (67mL) whole seed = 4 tablespoons (60 mL) ground

If You Don't Have It

Substitute 1 teaspoon (5 mL) amber cumin seeds (ground) with:

1 teaspoon (5 mL) chili powder (most commercial chili powder blends contain a high percentage of amber cumin; adds oregano, mild chile pepper, salt, and pepper flavors)
1 teaspoon (5 mL) ground coriander (adds musky, lemony aroma)
1/2 teaspoon (2 mL) caraway (adds mild licorice aroma)

Cumin Varieties
Choose 1 teaspoon (5 mL) amber cumin seeds (whole or ground) from these varieties:

1 teaspoon (5 mL) white cumin (similar to the common amber cumin; available in Asian markets)
1 teaspoon (5 mL) black cumin (sweeter; more peppery; often used in curries; available in Asian markets)