1,193 cumin recipes

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

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

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

A little to hearty to be called a soup, this recipe is a great way to use left over pulled pork. Such a crowd pleaser, I can't keep it in my house! Great eaten with crackers or your favorite tortilla chips.

Homemade red enchilada sauce from whole dried chile pods, garlic, oregano, and cumin, thickened with a bacon drippings roux. Rich, smoky, and leagues ahead of anything from a can.

Enjoy the flavor of bread and the texture of cracker in these bread cracker that's made with whole wheat flour, yeast and cumin or fennel seeds.

Indian lima bean stew (dalna) with cumin, coconut, tomato, ginger, and fresh dill. Inspired by Orissan mung bean dalna, this vegan one-pot dish pairs with rice pilaf.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.