skip to main content

Frontier Natural Products Cumin Seed Ground -- 16 oz

Frontier Natural Products Cumin Seed Ground
  • Our price: $7.69

In stock
View Similar Products
  • +

Added to My List as a guest.

Your guest list will be saved temporarily during your shopping session.

Sign in to add items to your saved list(s).

1 item added to your list

Frontier Natural Products Cumin Seed Ground -- 16 oz

Oops! Something went wrong and we were unable to process your request. Please try again.

Frontier Natural Products Cumin Seed Ground Description

  • Cuminum cyminum
  • Non-Irradiated
  • Kosher

One of the world's most popular spices, cumin is extremely aromatic, with a warm, spicy, slightly bitter, earthy flavor. Cumin seeds are enjoyed around the world but especially in North African, Middle Eastern, Indian and Mexican cuisines.


Try roasting the seeds before adding to dishes to subdue cumin's bitterness and to add a nuttier flavor.

Suggested Uses: A primary ingredient in curry and garam masala blends, cumin seasons many ethnic dishes. Latin American soups and stews are flavored with cumin, as are Mexican meat, bean and rice dishes. While Mexican cooks characteristically rub the cumin seeds in their hands before dropping them into the cooking pot, Indians sprinkle the roasted, powdered spice over cooked vegetables and meats. In Morocco, brochettes (grilled meat kebabs) are seasoned with a blend of cumin, turmeric, ginger, peppercorns, garlic, onions and parsley. Germans have long used cumin in sauerkraut, while the Hebrews traditionally add it to unleavened bread. Dutch and Swiss cooks use it to flavor cheese (Edam cheese in particular), cakes and breads (especially rye). Western cooks use it--in combination with other spices--to flavor fruit pies and cookies, cheese dips, cottage cheese, sandwich spreads, eggs, fish, casseroles, salad dressings, tomato-based sauces, poultry and meats like roast pork, sausage and meat loaf. (Cumin is also found in commercial meats, cheeses, liqueurs and pickles.)

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
View printable version Print Page

Tofu Scramble Breakfast Tostadas

Oatmeal, smoothies, juices, pancakes--you have standard breakfast favorites that end up in your rotation week after week. For a change of pace, serve a dish usually reserved for lunch or dinner, but doesn’t totally depart from morning comforts. Enter Tofu Scramble Tostadas. Crunchy tortillas are topped with homemade black bean hummus and a smoky eggless scramble for a zesty, Southwestern-style dish you’ll want to add to your repertoire.

Breakfast Recipe-Tofu Scramble Tostadas

Tofu Scramble Breakfast Tostadas


Tofu Scramble

1 block extra firm tofu, pressed for 5-10 minutes
1 zucchini, diced
1 yellow or orange bell pepper (or half of each)
½ yellow onion, diced
¼ cup cauliflower, small diced
1 tsp. cumin or chili powder
1 tsp. garlic powder
1 tsp. olive oil, for sautéing
½ tsp. turmeric powder, optional
Salt and pepper, to taste


4 yellow corn tortillas (or ready-made tostadas)
1 cup tofu scramble
8 Tbsp. black bean hummus
Shredded lettuce
Lime wedges
Hot sauce

Breakfast tostadas with black bean hummus and tofu scramble #breakfast #brunch

  1. Preheat oven to 375 degrees F.
  2. Place tortillas on a baking sheet and bake for 14-16 minutes, flipping halfway through. When finished, they will be golden brown but not too dark. Set aside. (Skip this step if using ready-made tostadas)
  3. In a large skillet over medium heat, sauté diced onion in olive oil for 5 minutes or until translucent.
  4. Add in tofu, cumin, garlic and turmeric and cook for 5 minutes, breaking up tofu to form crumbles. Taste and season mixture with salt and pepper.
  5. Add zucchini, bell pepper and cauliflower and cook for 8-10 or until veggies are tender.
  6. To assemble, spread two tablespoons of hummus on tostada shell, then top with shredded lettuce, a fourth cup of tofu scramble and hot sauce, if desired. Squeeze lime juice on top to serve.

Margaret’s notes:

  • Scramble will keep in airtight container for up to a week.
  • Add more cumin or chili powder, liquid smoke, paprika or hot sauce to scramble to intensify and change up the flavor.

If you’re hungry for more, download our vegan recipe book.

Sponsored Link
Sign Up & Save

Get exclusive offers, free shipping events, expert health tips & more by signing up for our promotional emails.

Please enter a valid zip code