Does cumin taste like cinnamon?

on August 9, 2023

Few have attracted as much interest and excitement as cumin and cinnamon in the enormous world of spices that adorn our kitchens and tempt our palates. But does cinnamon taste similar to cumin?

There is no cinnamon flavour in cumin. Cinnamon and cumin are two separate spices with various flavour qualities.The flavour of cumin is warm and earthy with a faintly spicy and nutty undertone.

On the other hand, cinnamon has a warm, aromatic flavour that is sweet and slightly spicy. It is frequently used in baked goods, desserts, and some savoury dishes like curries and stews, as well as both sweet and savoury foods.

Where is cumin used?

Around the world, cumin is used in a wide range of cuisines to impart its distinctive flavour and perfume to a number of meals. Here are some areas and cuisines where cumin is frequently used:

Indian Cuisine: A common ingredient in curries and dals (lentil meals), as well as rice pilaffs and spice mixtures like garam masala, cumin is a staple in Indian cuisine. It plays a significant role in several spice blends used in Indian cooking.
Middle Eastern Cuisine: Middle Eastern cuisines frequently include cumin in foods like falafel, hummus, and various kebabs. Spice blends like za’atar and baharat frequently contain it, which enhances the flavour of savoury meals.

Mexican Cuisine: Mexican food’s main ingredient, cumin, may be found in dishes like chilli con carne, tacos, enchiladas, and salsas. Many Mexican cuisine’ particular flavours are influenced by it.
North African Cuisine: North African cuisine frequently uses cumin, such as in Moroccan tagines, couscous, and harissa, a fiery chilli paste.
Latin American Cuisine: Cumin is a common ingredient in many Latin American recipes outside of Mexico, such as those from Brazil, Peru, and Venezuela. It gives stews, beans, and rice dishes more flavour.

Mediterranean Cuisine: Cumin is occasionally used in Mediterranean cuisine, especially in recipes from nations like Greece and Turkey, where it can be found in stews, meat dishes, and various breads.

Cumin is a versatile spice that can improve vegetarian and meat-based dishes due to its warm and earthy flavour that blends well with a variety of components. It is frequently used either whole or ground, and toasting or sautéing releases its scent, which lends meals a distinctive flavour.

Where is cinnamon used?

Cinnamon is a well-known spice that is used in many different cuisines to give both sweet and savoury dishes a warm, aromatic flavour. The following are some of the regions and cuisines that frequently employ cinnamon:

Baking and Desserts: In baking and dessert-making, cinnamon is a staple spice. It is frequently used in breads, pastries, pies, cakes, and cookies. For instance, cinnamon rolls are a traditional baked dish that incorporate this flavorful spice.
Middle Eastern and Mediterranean Cuisine: Middle Eastern and Mediterranean cuisines employ cinnamon to give meals flavour and warmth. In meals like rice pilaffs, tagines, and lamb preparations, it can be found.
Indian Cuisine: In addition to some savoury meals and spice mixtures like garam masala, cinnamon is frequently used in Indian desserts like kheer (rice pudding).

North African Cuisine: Moroccan cooking frequently uses cinnamon, especially in foods like couscous and tagines. Additionally, it can be found in many marinades and spice mixtures.
Asian Cuisine: Cinnamon is a part of the five-spice powder used to season a range of dishes in Chinese cuisine. Additionally, some Indonesian and Thai dishes call for it.
Latin American Cuisine: Cinnamon is a common ingredient in Latin American food, especially in Mexico and Central America, where it is used to season both savoury and sweet foods. Many mole sauces and particular varieties of Mexican hot chocolate contain it.

Beverages: Chai tea and mulled cider are two hot drinks that frequently have cinnamon added to the flavouring. Additionally, it is added to alcoholic infusions, cocktails, and coffee.
Savory Dishes: Cinnamon is occasionally used in savoury meals, such as marinades for meats, stews, and rice dishes, while being more frequently associated with sweet foods.
Global Fusion Cuisine: Like many other spices, cinnamon is making an appearance in innovative fusion meals that blend flavours from many cooking styles.

Cinnamon is frequently used in its crushed form or as whole sticks (quills), and it has a distinctive sweet and aromatic flavour. It can be used to provide its distinct warmth and flavour to recipes, both traditional and contemporary.

How do cumin and cinnamon differ in terms of their botanical sources and processing methods?

The various flavour profiles and culinary uses of cumin and cinnamon are a result of their different botanical sources and processing techniques. Let’s get into the details of how their origins and processing are different:

Botanical Sources:

Cumin (Cuminum cyminum): The Apiaceae family includes the flowering herb known as cumin. It is indigenous to the Mediterranean region and is grown all over the world, especially in Mexico, India, and the Middle East. The main component of the cumin plant that is used as a spice are the seeds.
Cinnamon (Cinnamomum verum or Cinnamomum cassia): The inner bark of plants of the Cinnamomum genus is used to make cinnamon. Cinnamomum verum, usually referred to as “true” or “Ceylon” cinnamon, and Cinnamomum cassia are the two principal varieties of cinnamon that are frequently used. In contrast to Cinnamomum cassia, which has a stronger and slightly hotter flavour, Cinnamomum verum is frequently regarded as being of greater quality and having a gentler, sweeter flavour.

Processing Methods:

Cumin: The cumin plant’s seeds are gathered, dried, and then used as a spice either whole or crushed. Before grinding, the seeds are frequently toasted or dry-roasted to improve their flavour. The seeds’ aromatic oils are released during toasting, giving cumin its peculiar toasty and nutty flavour. Both whole and ground cumin are frequently employed in a variety of culinary applications.
Cinnamon: The inner bark of cinnamon tree branches is harvested for cinnamon processing. As the bark dries, it is carefully peeled and formed into quills. The cinnamon spice is made by first grinding these quills into powder or smaller pieces. The volatile oils found in cinnamon’s bark give it its particular sweet and fragrant flavour.

It’s crucial to remember that spices like cumin and cinnamon can have different flavours and aromas depending on their origin, growing environment, and processing methods. These variations help explain the distinctive qualities that each spice adds to meals.