Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Cumin Seed Ground Description
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Cuminum cyminum
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Certified USDA Organic
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Non-Irradiated
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Kosher
Frontier Co-op® Ground Organic Cumin seed (Cuminum cyminum) is the second most popular spice around the world, ranked just below black pepper. It has been used by the Egyptians since around 5000 B.C. to season meats, fish, and stews. Today, cumin seed is very popular in Middle Eastern, Indian, and Mexican cuisines.
Ground cumin seed is known for its versatility and importance in many dishes. Aside from being an essential ingredient in curry powder, cumin has long been used to soften the 'heat' of sauces, fiery chilis, soups, stews, and more!
Frontier Co-op ground cumin seed is high-quality, organic cumin with a robust and authentic flavor. It is extremely aromatic with a warm, spicy, and earthy taste. It blends easily into any dish! Cumin seeds have been enjoyed worldwide, but are especially popular in Indian, Middle Eastern, and Mexican cuisines.
We source our ground cumin from India and Turkey where the most flavorful cumin is grown. This product has no artificial additives or chemicals. Frontier Co-op Ground Cumin Seed is nothing but pure, organic cumin that is also non-irradiated and kosher certified!
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Directions
Directions: Try roasting the seeds before adding to dishes to subdue cumin's bitterness and to add a nuttier flavor.
Suggested Uses: A primary ingredient in curry and garam masala blends, cumin seasons many ethnic dishes. Latin American soups and stews are flavored with cumin, as are Mexican meat, bean and rice dishes. While Mexican cooks characteristically rub the cumin seeds in their hands before dropping them into the cooking pot, Indians sprinkle the roasted, powdered spice over cooked vegetables and meats. In Morocco, brochettes (grilled meat kebabs) are seasoned with a blend of cumin, turmeric, ginger, peppercorns, garlic, onions and parsley. Germans have long used cumin in sauerkraut, while the Hebrews traditionally add it to unleavened bread. Dutch and Swiss cooks use it to flavor cheese (Edam cheese in particular), cakes and breads (especially rye). Western cooks use it--in combination with other spices--to flavor fruit pies and cookies, cheese dips, cottage cheese, sandwich spreads, eggs, fish, casseroles, salad dressings, tomato-based sauces, poultry and meats like roast pork, sausage and meat loaf. (Cumin is also found in commercial meats, cheeses, liqueurs and pickles.)
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Taco Macaroni & Cheese
[vc_row][vc_column][vc_column_text]Looking for a family favorite with a wholesome twist? This taco macaroni blends gluten-free pasta, grass-fed beef and organic cheese into a hearty, cheesy meal that’s both comforting and nourishing. Perfect for busy weeknights or cozy Sundays.
Taco Macaroni & Cheese
- 1 pkg. gluten-free elbow macaroni (or other short pasta)
- 1 Tbsp. avocado oil
- 1 lb. grass-fed ground beef
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1/2 tsp. Redmond Real Salt
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. turmeric
- 1 tsp. black pepper
- 1 cup diced organic tomatoes (fresh or canned, drained)
Sauce
- 2 Tbsp. butter
- 2 Tbsp. gluten-free flour (or arrowroot starch)
- 1-1/2 cups organic whole milk
- 1 cup organic heavy cream (or sub with additional whole milk for lighter option)
- 2 cups shredded organic pasteurized cheddar cheese
- 1/2 cup shredded organic pasteurized Monterey Jack cheese
To Serve
- 1/4 cup fresh cilantro (chopped)
- Organic tortilla chips
- Organic salsa
- Guacamole
- Bring large pot of salted water to boil. Cook gluten-free macaroni according to package directions. Drain and set aside.
- In large skillet over medium heat, heat oil and add onion and ground beef. Cook until beef is browned and onion is soft, about 5–7 minutes. Add garlic and cook for another minute.
- Stir in seasonings and diced tomatoes. Cook 2–3 more minutes to allow flavors to combine. Set aside.
- In large saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook 1 minute to make roux. Slowly whisk in milk and cream, cooking until thickened, about 3–4 minutes.
- Lower heat and stir in shredded cheddar and Monterey Jack until melted and creamy. Season with salt and pepper to taste.
- To saucepan with cheese sauce, add cooked pasta and taco-seasoned beef mixture. Stir until everything is evenly coated in sauce.
- To serve, spoon into bowls, top with fresh chopped cilantro and serve with tortilla chips, salsa and guacamole on the side.
Get the healthier ingredients you’ll need from Vitacost.
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