Our Wild Mountain Cumin is hand-picked by foragers in the Hindu Kush mountains of Afghanistan. They are tiny, oblong and black, with long stems. Botanically distinct from common cumin (Cuminum cyminum), our Wild Mountain Cumin is renowned in Afghanistan and throughout central and south Asia for its delicious flavor as well as its medicinal properties. It has a savory, penetrating aroma and bright, umami flavor evocative of grilled meats and sweet caramelized onions.
What they're saying:
"A recent obsession.” -Alex Raij, Chef & Owner of Txikito
“Even stale grocery store cumin usually smells like something, but this is like a supercharged version of what you know and love from Sichuan food or tacos. It’s incredibly versatile — we use it to crust things, or in sauces and vinaigrettes. Sometimes we dry toast it and hit it in a mortar and pestle, then top a salsa with it to get all the little crunchy bits for additional texture.” -Rikki Giambruno, Chef and Owner of Hyacinth in Saint Paul
- Origin: Badakhshan, Afghanistan
Aliases: Black cumin, Persian cumin, kala jeera, Elwendia persica
- Process: Sun-dried
- Ingredients: 100% whole wild cumin (Bunium persicum)
- Tasting notes: Grilled Onion • Dried Apricots • Mountain Air
- Toast whole seeds in oil to start stir-fries, soups or curries
- Add to your rub for meats or vegetables before roasting or grilling
- Create a DIY curry powder or garam masala
- In Spinach with Cumin and Garlic (community recipe)
- In Chicken Korma (community recipe)
- In Mahi Mahi with Stewed Spiced Peaches (community recipe)
- Pairs well with: Black Urfa Chili, Ground Cinnamon Verum, Nile Coriander
Our Wild Mountain Cumin is sourced directly from networks of foragers in the Hindu Kush mountain range of Badakhshan province in the northeastern corner of Afghanistan. The Hindu Kush range is characterized by steep, rocky peaks cut through by green river valleys; the significant snowfall in the winter results in abundant vegetation in the short spring and summer seasons despite low rainfall. The rocky soil cultivates an ancient and resilient varietal of cumin with a warm, pungent flavor and irresistible aroma.
The cumin grows wild, and other than the small quantities we export, is harvested only for local consumption; there is no scalability or institutional infrastructure for export, and we are only able to source this very rare cumin varietal because of Burlap & Barrel founder Ethan’s years working in Badakhshan and surrounding provinces.
Burlap & Barrel is the only importer of Wild Mountain Cumin from Afghanistan. Our cumin grows wild and can be considered naturally organic, as no pesticides or other chemicals are used in its cultivation.
Meet the Forager: Ali Mohamed collects our Wild Mountain Cumin from foragers who bring it down from the high mountains of Afghanistan's Hindu Kush to Faizabad, where he cleans it and prepares it for shipment.
- Wild Mountain Cumin
The fragrance of this cumin is addicting and used it whole or crushed with dressings, marinades and dipping oil for herbed focaccia. Added to ground meats especially chicken or fish offers a wonderful Mediterranean flavor or adding to a sheet pan of cherry tomatoes with olive oil and block of feta cheese for oven roasting as one of the seasonings is a total summer winner
Great spices! I’m experimenting with all my new spices, and I’m loving the food I’m creating. I’m going to keep ordering when I run out.
The quality of this spice as well as all spices I use by Burlap & Barrel is outstanding.
Such a noticable difference from regular grocery store spice! I have loved all the Burlap and Barrel products I have tried so far but this is the one that runs out the quickest.
They are the most fragrant and taste enhancing dried spices I have ever used.