It's a pretty fascinating spice. It has been in foods for thousands of years, it's mentioned multiple times in the Bible, it has been used for medicinal purposes, and - get this - it has been used for preserving bodies in the mummification process in Ancient Egypt. All this from a tiny, skinny seed.
Cumin (origin - Sumerian - gamun) comes from a flowering plant in the Apiaceae family, commonly known as the carrot family.
Native from the Mediterranean to India, ours comes from Morocco and the same spice "shop" in the Agora of Casablanca, where our Saffron comes from. Kept handy like salt and pepper by the ancient Greeks, it is still part of the table setting in Morocco today.
When this spice arrived at the warehouse, the shop was instantly filled with the smells of the Agora! Unlike the ground cumin that has been in a jar for who knows how long, this freshly ground Moroccan cumin was just ground by hand with a mortar and pestle! This is the way buying Moroccan spices online was meant to be. Besides, you can't beat the price of this ground cumin.
Use cumin to make your own Ras el Hanout, Garam Masala, or add it to your next lamb burger or curried cumin potatoes. If you use black pepper in a recipe, then you can switch it up with cumin.
“I like to think of ChefShop as the curator for my taste buds! I eagerly look forward to my newsletter to learn about your next mouth watering discovery. Thank you!“
Interesting ingredients, found in interesting places.
From century-old traditions to something completely new, we like knowing where they come from, who makes them, how they're made, and what they taste like. Some are ingredients Chefs or customers have asked us to find. Others are discoveries. We taste, test and use everything before we share it with you. Not just what it is, but why we like it. Maybe you'll like it, too.
ChefShop Newsletter - What to do when food is lowest on the priority? What to do when food is lowest on the priority? from ChefShop Having trouble viewing this email?...
ChefShop Newsletter - What to do when food is lowest on the priority? What to do when food is lowest on the priority? from ChefShop Having trouble viewing this email?...
Recipes and other good food from ChefShop Having trouble viewing this email? Click here to read online Whisked Away Weekly - Stories from Our Pantry Subscribers save 5% with...
Recipes and other good food from ChefShop Having trouble viewing this email? Click here to read online Whisked Away Weekly - Stories from Our Pantry Subscribers save 5% with...
Summer Vinegar and Lemon Olive Oil so easy to use from ChefShop Having trouble viewing this email? Click here to read online Whisked Away Weekly - Stories from Our...
Summer Vinegar and Lemon Olive Oil so easy to use from ChefShop Having trouble viewing this email? Click here to read online Whisked Away Weekly - Stories from Our...
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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