363 cumin seed recipes

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Very healthy and nutritious salad. Flavor is great too.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.

Brown rice casserole with tofu, mushrooms, zucchini, carrots, and cheese seasoned with cumin and nutritional yeast. A hearty vegetarian baked main dish loaded with vegetables.

Hearty vegetarian Indian curry with potatoes, sweet potatoes, eggplant, zucchini, turnips, and green beans in a chickpea flour gravy spiced with ginger, tamarind, and fresh coriander.

Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

A rich vegan stew simmered in coconut milk and tangy tamarind with cauliflower, chickpeas, mushrooms, and warming spices. Deeply layered and satisfying.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.