How it's used
Used in curries, chili, soups, or roasted vegetables.

A warm, earthy spice with a slightly peppery and nutty flavor, often used in Middle Eastern and Indian cuisines.
Your kitchen
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Used in curries, chili, soups, or roasted vegetables.
Traditionally paired with black pepper and turmeric, which may aid absorption of turmeric's curcumin.
Try it in the kitchen
A make-ahead Egyptian-style fava bean breakfast pot with cumin, lemon, tahini, parsley, tomato, cucumber, flatbread and a sesame-pumpkin crunch.
Open recipeTwo portable arepa-style corn cakes filled with black beans, tofu crumble, avocado-lime mash, tomato, coriander and toasted pumpkin seeds.
Open recipeThree crisp puff-pastry mutabaq-inspired parcels filled with white beans, tofu, spinach, sun-dried tomato and olives, with sharp lemon-tahini yogurt.
Open recipeA post-exercise breakfast โ warm umami-forward bean mash on wholemeal toast, topped with blistered spiced tomato, crispy chickpeas, pumpkin seeds and sumac.
Open recipeA Latin American-Levantine layered plate of crisp tortilla shards, smoky black beans, charred vegetables and cool avocado garlic-lime yogurt.
Open recipeThin, deeply crisp quesadillas filled with smoky mashed chickpeas, pepper and sweetcorn, held together with a creamy sunflower-chickpea queso.
Open recipeNutrition notebook
Calories
407kcal
Protein
17.8g
Carbs
33.7g
Fat
22.3g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.