What recipes? That would be helpful to know.

I'm not sure what the objective is here. Is it to find a substitute that tastes like cumin or one that doesn't?

Jim

Maybe coriander seed would work instead of cumin. I use whole coriander seed which I toast a little bit in a saute pan over medium heat and then pulverize with a mortar and pestle.

I use cumin in tamales, bean soup, fresh and home-canned salsa, and chili mostly.

Cumin is one of those spices that is usually a defining flavor in a dish. It would be like replacing the ginger in ginger snaps with cinnamon -- the end result wouldn't be a ginger snap anymore. I would suggest simply leaving it out of the recipe or choosing a different recipe, depending on the dish.

The Cook's Thesaurus (see link below), which gives you all kinds of substitutions for ingredients in cooking, suggests caraway seeds plus anise seeds OR chili powder.

Have you tried using less cumin than is called for in a recipe, for just a "hint", or undertone, of the flavor? I like cumin in small amounts, but dislike it if I use too much.

I agree with beanthere dunthat - it's a defining flavor. You really don't "substitute" it, you pick another distinct flavor more to your liking. Substituting spices means you stay within the same flavor group. You wouldn't substitute dill for cinnamon, but would choose a "sweet" spice like allspice or nutmeg (which are often used in combination), so you'll do the same thing with cumin.

Depending on the recipe, I might substitute a spice MIXTURE I use for refried beans and on quesadillas - "Pinto Bean Seasoning" (ingredients: garlic, onion, chili pepper, spices, and salt). This mixture probably has cumin in it, it's just not a stand-alone flavor and the combination of ingredients is in the same family of flavors.

-Grainlady

Here is a link that might be useful: Cook's Thesaurus: Spices

I dont care for cumin either, but I've found that just omitting it seems to leave many dishes "missing something". The suggestion to cut back the amount until it pleases your palate is a good one, that is what I usually do - cut back by half and go from there.

Good luck from one cumin disliker to another!

Alexa

I'm not crazy about cumin, either. IMO, it's one of those seasonings, like sage, that can easily overpower a dish. OTOH, I do like chili & chili usually has some cumin in it. So, depending on the recipe, I'll either leave it out or use 1/4 to 1/2 the am't called for.

I have found that the cumin one buys pre-ground at the grocery store can have a musty, sharp and slightly bitter flavor. Since familiarizing myself with Indian cuisine, I have learned to love cumin, freshly toasted and added to a dish whole or ground. For dishes that call for ground, raw cumin, that sold in Indian grocery stores seems sweeter and cleaner in aroma and flavor. But, as I use it more, I find myself preferring even to grind raw cumin as needed rather than resorting to the powder.

Hmmmm...thats a tough one I personally love cumin,but I understand...How about fresh Cilantro...maybe im crazy I dont know just picking my brain...but Id like to know what exactly are you making that might help.

Not like cumin?

Wow.

I drink cumin in my coffee, brush my teeth with it, and, as a pick me up, snort it through a rolled up dollar bill...

No, not really, but I do dearly love the stuff.

I agree with beanthere... if you remove cumin from a dish it REALLY impacts the flavor. Cumin seems to be used mostly in Indian and Mexican/Spanish style cooking, so I'd look to something in that class of spicing.

The substitution for cumin would vary, depending on the recipe. I like a lot of it in some recipes, a reduced amount in other recipes, and for some recipes I omit it together. Most recipes I've found for hummus call for a small amount of cumin, but I've found that leaving it out altogether (as I do in my own recipe) allows the other flavors to be better appreciated (at least for me). I use a lot of cumin in my Texas bean dip recipe (which uses pinto or red beans), and it is definitely a defining flavor in that recipe. I vary the amount of cumin I use in Indian recipes, depending on my mood.

For some recipes (including chili), you can substitute achiote paste for cumin, but this would not necessarily work for other recipes.

Lars

Personally, I don't think there is a substitute for cumin...it has such a unique flavor.
Achiote/annatto would be a better substitute for saffron than cumin. It is used mainly for the coloring in rice dishes.

In this particular Black Bean Soup with Shrimp recipe (for 2 people) I did cut the Cumin from 1 tsp. to 1/2 tsp. and found that amount made, what should have been a wonderful soup, unpalatable - to me..... DH loved it.

I've been making a lot of chili and bean soups this winter and seem to be using a lot more cumin than ever before. Like many of you it doesn't seem to bother me when it's only one of many spices and herbs, but rather when it is the principle spice.

Grainlady: thank you for the link. Where do you get the "Pinto Bean Seasoning"?

Side Note: there apparently are many people who are highly allergic to the spice Achiote/annatto; my grandson is one of them.

Try using half the amount of caraway seeds instead of cumin, or try nigella seeds - similar flavour, but a bit sweeter. Or use a little chilli powder.

I love cumin and would try using less first if it were me. If you still don't like the dish with less cumin in it then I would try coriander. Depends on the dish. I can't imagine substituting caraway or chili powder. Then again maybe it depends on the dish. Caraway is another very difining flavor.

westelle -

I found Pinto Bean Seasoning at the grocery store in the Latino section. See the link below.

I tend to use cumin by the pinch, not a measure, for just a hint of flavor. Too much and you think you are getting your mouth washed out with soap. At least that's what I thought the first time I over-used it. And yes, I KNOW what it's like to get my mouth washed out with soap! (LOL)

-Grainlady

Here is a link that might be useful: Pinto Bean Seasoning