Recipes with cumin seeds

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.

Add some kick to your meal with this spice mix that can be used for almost anything!

Bombay-style chicken curry simmered in a velvety cream sauce with freshly ground cumin, cardamom, cloves, and cinnamon. Yogurt and tomatoes build layers of tangy, aromatic warmth.

Brown lentils simmered in a fiery berbere and niter kebbeh sauce with tomatoes, cumin, and green peas. Scoop this hearty Ethiopian w'et up with injera for the full experience.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Ancient Roman coleslaw with boiled cabbage dressed in olive oil, white wine, cumin, caraway, and liquamen. A historical recipe with earthy, aromatic flavors unlike any modern slaw.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.