Our wild 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
- 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 to Faizabad from the high mountains of Afghanistan's Hindu Kush, cleans it, and prepares it for shipment.
- spice blend
Delicious! Love the taste and the smell!
I use cumin often, but the cumin I had before does not compare to the Wild Mountain Cumin I bought from Burlap & Barrel. It adds so much flavor to everything and it takes so little of it. I will definitely add this to the list of spices to buy my sons.
Let me be honest about everything I get from you. It's the scent that makes me happy. Even if I never used it I would just open the jars every day and smell:) And your pkging!! Thank you so much for not using plastics. Now to the cumin. I tend to toss some in almost everything. I've been making a lot of curries. I can actually taste the cumin. Store bought just disappears. Back to smelling the jar.
Fabulous! No need to grind cumin seed, and the taste is fantastic.
Late in life (very late) I've realized that I love cumin! And I really love this one. Yesterday I tried a new recipe for butter chicken that called for ground cumin...so I used the Wild Mountain Cumin seeds instead and the flavor really came through in the sauce. The recipe and the Cumin are both keepers! Thx!