How is Cumin Seeds used in Thai cooking?

Cumin seeds bring a sharp, warm, slightly bitter note that's instantly recognisable once you know it. Small and yellow-brown, they're a regular in Thai curry pastes, adding earthy depth beneath the chili and herbs. As with coriander seed, we toast them first - a short turn in a dry pan until they're fragrant - then pound them into the paste. Used whole and untoasted they can taste raw, so that quick toasting step really matters.

Can I cook with Cumin Seeds in a Chiang Mai cooking class?

Yes - we use Cumin Seeds in our hands-on classes. Explore them on our Cooking Classes page.

Cumin Seeds - Essential Thai Spices | Thai Akha Kitchen

Cumin seeds bring a sharp, warm, slightly bitter note that's instantly recognisable once you know it. Small and yellow-brown, they're a regular in Thai…

Cumin Seeds - Essential Thai Spices | Thai Akha Kitchen Cumin seeds bring a sharp, warm, slightly bitter note that's instantly recognisable once you know it. Small and yellow-brown, they're a regular in Thai…