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Frontier Natural Products Organic Cumin Seed Ground -- 16 oz


Frontier Natural Products Organic Cumin Seed Ground

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Frontier Natural Products Organic Cumin Seed Ground -- 16 oz

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Frontier Natural Products Organic Cumin Seed Ground Description

  • Cuminum cyminum
  • Certified USDA Organic
  • 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.


Directions

Directions: 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.
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Vegan Falafel Burgers with Spicy Tahini

Whether it’s because of the bitter taste or rough, spiky texture, kale probably doesn’t make it to your plate as often as it should. Here’s one way to sneak it in, while boosting the nutritional value of one of your favorite comfort foods. This falafel burger combines kale with chickpeas for a crisp, satisfying and good-for-you combo. Stack the patty on a gluten-free bun and top with homemade slaw and a drool-inducing spicy tahini sauce.

Falafel burger on a gluten-free bun with rainbow slaw and spicy tahini sauce | Vitacost.com/blog

Serves 8

Ingredients

Burger

4 cups dried chickpeas, soaked overnight
1 cup white rice flour
2 Tbsp. flaxseed meal
3 tsp. ground cumin
4 cups chopped kale, stems removed
1-1/2 cups diced yellow onion
1/4 cup chopped fresh parsley
6 cloves garlic, minced
6 Tbsp. water
4 Tbsp. tahini
1 Tbsp. lemon zest
1/8 cup lemon juice
2 tsp. salt
1/2 tsp. black pepper
Avocado slices, to top
Gluten-free buns

Spicy Tahini

1/4 cup tahini
1/8 cup sriracha

Rainbow Slaw

Shredded cabbage
Shredded purple cabbage
Shredded carrots

Directions

  1. In small bowl, combine flax and water to make flax “egg.” Set aside for a few minutes to thicken.
  2. In pan over medium heat, sauté onion and garlic until translucent, about 6 minutes. Mix in kale and remove from heat.
  3. In food processor or high-speed blender, pulse chickpeas until half are ground and half are slightly chunky.
  4. In large bowl, combine chickpeas, flax “egg” and remaining ingredients. Fold in kale mixture and adjust spices to taste.
  5. Wrap mixture in plastic wrap and chill in fridge for 20 minutes.
  6. Preheat oven to 375 degrees F. If crispy burgers are desired, spray large baking pan with non-stick spray.
  7. Remove mixture from fridge. Scoop out 1/3 cup for each burger and place on baking sheet. Bake on center rack for 35-40 minutes, flipping over halfway through.
  8. Prepare sauce. In a small bowl, mix ingredients until incorporated.
  9. Prepare slaw. In a large bowl, mix ingredients.
  10. To serve, toast buns and layer burgers, rainbow slaw, avocado and sauce.

Margaret’s tips:

  • Dried chickpeas will expand when soaked, so be sure to use a large container and add extra water throughout soaking, if necessary.
  • Want more kale? Try these burgers with Kale Slaw instead of Rainbow Slaw.
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