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Vitacost Certified Organic Ground Cumin -- 1.8 oz

Vitacost Certified Organic Ground Cumin
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Vitacost Certified Organic Ground Cumin -- 1.8 oz

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Vitacost Certified Organic Ground Cumin Description

  • Vitacost® Organic Ground Cumin
  • USDA Certified Organic
  • Non-GMO
  • Finely ground powder for easy mixing
  • Slightly smoky with a sweet earthiness
  • Often what gives curries & chili their distinctive flavor

Vitacost® Organic Ground Cumin adds spice to your life
Brown, boring and bland. It’s what happens when you forget to season your meat and consequently ruin Taco Tuesday. The family almost immediately boycotts and starts looking at takeout menus. As obvious as it may sound, this could’ve been avoided. With a sprinkling of Vitacost® Organic Ground Cumin, you would’ve filled plates instead of the trash can.

The brown, finely ground spice is anything but bland. In fact, Vitacost® Organic Ground Cumin has a way of making each bite come to life. Its rich, smoky flavor is perfect for Tex-Mex meals but is also a hot shot in chili, chicken curry and chickpea hummus. You may not be the most seasoned chef, but you will now have the most, well-seasoned dishes – every day of the week.

What’s the best way to cook with Vitacost® Organic Ground Cumin?

• Add to creamy curries, sauces & aiolis
• Sauté with vegetables
• Blend into homemade hummus
• Sprinkle into chili, soups & stews
• Mix into meat marinades

Check the Tips & Recipes tab for many more great uses of Vitacost® Organic Ground Cumin

About Vitacost®
Vitacost® products are manufactured to high standards of quality and safety. Each Vitacost® product meets or exceeds the standards and requirements set forth in the FDA’s Code of Federal Regulation (21 CFR, 110) Current Good Manufacturing Practices (cGMP).


Keep dry and at room temperature (59°-86°F [15°-30°C]).
Free Of

*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.

Ingredients: Organic ground cumin.
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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Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

Make a savory, aromatic breakfast that’s sure to get everyone out of bed! This quick, cheesy grits recipe achieves its creamy texture with the help of melted cheddar and gouda. Add to that arugula, chickpeas and tomatoes roasted in bacon grease, and you’ll need to summon self-discipline not to go back for seconds (and thirds). Make it your own by experimenting with different milks, cheeses, broths, vegetables and meat alternatives. You’ll find this dish fits nicely as a side for dinner or a standalone meal for breakfast or lunch. A Small Bowl of Grits is Topped With Roasted Arugula, Tomatoes, Chickpeas and Bacon Pieces Next to a Sheet Pan of Roasted Toppings to Represent a Cheese Grits Recipe |

Breakfast Bowl: Cheesy Grits With Arugula, Tomatoes & Chickpeas

  • 2 cups organic corn grits
  • 4 cups water
  • 2 Tbsp. butter
  • 1/2 cup full-fat milk of choice
  • 2 cups sharp cheddar cheese (shredded)
  • 1-1/2 cups mild gouda cheese (shredded)
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. white pepper
  • 1 pkg. bacon or vegan meat of choice
  • 1 15.5 oz. can garbanzo beans
  • 2 cups arugula
  • 2 cups cherry tomatoes
  • 1 tsp. cumin
  1. Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
  2. On sheet pan, arrange bacon. Cook 10-12 minutes or until crispy brown.
  3. On napkin-lined plate, arrange cooked bacon. Leave grease in sheet pan and oven at 425 degrees F.
  4. In large saucepan, bring 4 cups water to boil. Add grits, reduce heat to low; simmer and stir for 2 minutes.
  5. Stir in butter and milk of choice. Continue to cook, stirring on occasion, for about 5 minutes.
  6. Fold in cheese and stir until smooth.
  7. On sheet pan with bacon grease, add chickpeas, arugula and tomatoes, and stir until coated.
  8. Bake 14-16 minutes or until arugula is crispy and wilted.
  9. To serve, spoon about one cup of grits in bowl and top with arugula, tomatoes and chickpeas.
  • For milk of choice, use half-and-half, heavy cream, vegetable broth or water.
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