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closeBourbon Madagascar / Papua New Guinea / Indian / Uganda / Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste / Vanilla Sugar
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Product Information
 

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601

    

Cumin Seed - DISCONTINUED

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SilverCloudEstates
Kosher – Product is kosher certified by Earth Kosher.

Cumin Seed - DISCONTINUED

Cumin Seed (Cuminum cyminium) is indigenous to Egypt and was one of the spices the ancient Egyptians used to mummify the bodies of the pharohs. Today, it is cultivated in many parts of the world including Russia, India, Mexico, Morocco, Syria and Turkey.

Cumin is widely used in Indian, Turkish and Egyptian cuisine. It is one of predominant flavors in many Tex-Mex dishes.

Cumin is a powerful spice and should be used sparingly. When used with a light touch, it adds an exotic flavor to meat, poultry, pork and vegetables. Try cumin on any type of potato. It will help you use less salt.

123-206Cumin Seed, Ground - 2.00 oz. jar$3.47
123-203Cumin Seed - 2.40 oz. jar$3.70
123-1328Cumin Seed, Ground - 1.00 lb. pouch$5.42
123-1323Cumin Seed - 1.00 lb. pouch$5.90
123-207Cumin Seed, Ground - 8.00 oz. jar$6.06
123-205Cumin Seed - 8.00 oz. jar$6.40
123-1329Cumin Seed, Ground - 2.50 lb. pouch$12.66
123-1324Cumin Seed - 2.5 lb. pouch$13.85
123-1093Cumin Seed, Ground - 5.00 lb. pouch$23.15
123-1325Cumin Seed - 5.00 lb. pouch$25.48
123-1330Cumin Seed, Ground - 10.00 lb. pouch$42.46
123-1326Cumin Seed - 10.00 lb. pouch$46.92
123-1331Cumin Seed, Ground - 25.00 lb. pouch$89.79
123-1327Cumin Seed - 25.00 lb. pouch$100.14
  
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Great Recipes

 

Muhammara

The New Book of Middle Eastern Cooking by Claudia Roden.

This walnut and pomegrannate paste has a rich and mildly hot flavor and deep red color. Use it as a dip or spread on bread, pita or grilled fish and chicken.

Ingredients:

  • 1/4 cup shelled walnuts
  • 2 Tbsp. tomato paste
  • 1 slice whole wheat bread, crust removed
  • 1/2 cup extra-virgin olive oil
  • 2 Tbsp. pomegranate molasses
  • 2 tsp. sugar
  • Kosher salt or sea salt to taste
  • 1 tsp. Cumin Seed
  • 1 tsp. Aleppo Pepper

Directions:

Blend all ingredients to a rough (not too smooth) paste in a food processor

Serves: 6-8

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Labra

Labra is a delicious vegetable dish served in Bengal when family and guests gather.

Ingredients:

  • 1 whole Bay Leaf (Laurel)
  • 1/2 tsp. Panch Phoran
  • 2 Tbsp. vegetable oil
  • 1 tsp. sugar
  • 3 Tbsp. minced fresh ginger
  • 1/2 tsp. Turmeric
  • 2 tsp. ground Cumin Seed
  • 3 tsp. salt (can also use black salt)
  • 1/2 cup cubed potatoes
  • 1 cup peeled and cubed sweet potatoes
  • 2 cups cauliflower florets
  • 1 cup sliced green beans
  • 2 cups cubed eggplant
  • 1 tsp. Cayenne Pepper
  • 1/4 cup cooked or frozen green peas
  • 1/2 cup water
  • 1/2 tsp. Garam Masala

Directions:

Heat half the oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and panch phoran. Saute for a few seconds until seeds begin to pop then add ginger, turmeric, cumin and salt. Add tomatoes, potatoes and sweeet potatoes. Brown vegetable slightly and add water. Cover and simmer for 15 mintues.

Add cauliflower, beans and cayene pepper or as a substitute, chopped fresh green chilies. Simmer till done (vegetables should be soft and a bit mushy). Add peas, mix well and simmer. Remove from heat and sprikle with Garam masala and serve.

Serves: 4

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Lamb, Curried

This delicious recipe was inspired by a recipe in Josh Rogan's The Complete Low Fat Cookbook.

Ingredients:

  • 2 lb. boned leg of lamb
  • 2 onions chopped
  • 1/2 cup plain yogurt
  • 1 tsp. Chili Powder Pure
  • 1 Tbsp. vegetable oil
  • 1 Tbsp.ground Coriander Seed
  • 2 tsp. ground Cumin Seed
  • 1 tsp. ground Cardamom
  • 1/2 tsp. ground Clove
  • <
  • 1 tsp. Turmeric
  • 3 cloves garlic
  • 1 Tbsp. ground Ginger
  • 13 oz. can chopped tomatoes
  • 1/4 cup slivered almonds
  • 1 tsp. Garam Masala
  • Directions:

    Trim the lamb of any fat or sinew and cube the meat. Heat oil in a large pan and chopped onions. Saute for five minutes. Stir in yogurt and add chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Add chopped tomatoes and salt. Let simmer for approximately five minutes. Add the lamb and stir until coated. Cover and cook (stirring occasionally) over low heat for 1-1/2 hour or until lamb is tender. Uncover and let simmer.

    Meanwhile, toast the almonds until golden brown. Add the garam masala to the curried lamb and sprinkle the almonds over top.

    Serves: 4

    Print Recipe

     

    Chili Con Carne

    Chili Con Carne from The Complete Low Fat Cookbook.

    Ingredients:

    • 6 oz. dried black-eye peas
    • 1-1/2 lb. fresh tomatoes
    • 1-1/2 Tbsp. vegetable oil
    • 2 lbs. trimmed chuck steak, cubed
    • 3 onions, thinly sliced
    • 2 cloves garlic, chopped
    • 2 tsp. ground Cumin Seed
    • 1 Tbsp. Spanish Paprika, Spanish
    • 1/2 tsp. ground Allspice (Pimento)
    • 2 Tbsp. ground Chili Powder, dark
    • 1 Tbsp. brown sugar
    • 1 Tbsp. red wine vinegar

    Directions:

    Put the beans in a bowl, cover with water and leave overnight to soak. Drain well. Place the tomatoes in a bowl of boling water for 30 seconds, then transfer to a bowl of ie water. Drain and peel the skin from tomatoes. Halve tomatoes and remove seeds and finely chop.

    Heat 1 Tbsp. oil in a pot and add half the meat. cook over medium heat for 2 minutes, or until weel browned. Remove from pot and repeat with remaining meat.

    Add onions to pot with rest of the oil. Saute onions over medium heat for 5 minutes. Add garlic and spices and cook while stirring for an additional 1 minute. Add 2 cups of water and stir. Return meat to pot with beans and tomatoes. Bring to a boil and then reduce heat and simmer, partially covered for 2 hours or until meat is tender. Stir in sugar and vinegar and season with salt. Serve with flour tortillas.

    Serves: 6

    Print Recipe

     

    Eggplant, Masala

    Recipe by Nisha Verma

    Ingredients:

    Directions:

    Slit eggplant lengthwise without removing tops and spoon out some of the meat and seeds to make a small cavity in each. Mix all ingredients except onions, tomatoes and salt in a bowl. Add a couple of tablespoons of water to make an almost dry filling. Stuff filling in prepared eggplant. Arrange in a shallow oven-proof dish and bake for 10-12 minutes at 375 degrees until tender. Allow to cool. Lightly saute onions and add tomatoes. Add cup of water and salt to onion and tomato mixture. Continue cooking until sauce is reduced and thickens. Pour sauce over eggplant and sprinkle with cilantro.

    Serves: 4 - 6

    Print Recipe

     

    Ribeye, Grilled with Chili Powder Rub

    This lively blend of seasonings is great to spice up a ribeye and other steaks and chops. Submitted by a customer.

    Ingredients:

    Directions:

    mix garlic, salt, cumin, black pepper and chili powder in a small bowl. Whisk in th eolive oil. Allow steaks to stand at room temperature for 20 minutes. Brush rub on steaks. Grill over medium heat until cooked as desired. Approximately 6 minutes each side for medium rare. Allow to rest for 5 minutes before serving.

    Serves: 4

    Print Recipe

    View more recipes using this ingredient:  1 , 2 , 3 , 4 , 5 , 6 

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    Why Buy Your Spices at Silver Cloud Estates?

    Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.

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    Silver Cloud Estates

    Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.

    News

    We are offering very attractive pricing on Gourmet, Grade A and Grade B Madagascar Bourbon Vanilla Beans. The Grade A beans are representative of some of the very best beans grown in Madagascar in the last few years. Plump, moist and full of caviar. The less expensive, but still great quality Grade B beans are ideal for customers looking for beans to make vanilla extract or to use in the manufacture of beer, wine and spirits. We should have vanilla beans from Mexico, Papua New Guinea and Uganda soon. If you are a vanilla connoisseur you will want to visit our site often.

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