Be at ease; we have a solution. You probably already have one of the best substitutes for cumin in your cupboard
A cumin spice is the dried seed of the cumin plant and can be purchased either whole or ground. It is a spice made from Cuminum cyminum, a plant that belongs to the parsley family and whose dried seed is used to make the spice. In addition to many other cuisines, cumin is one of the most widely used spices and is frequently used in Latin American, Middle Eastern, North African, and Indian dishes. Both whole seeds and pulverised versions of it are offered. It gives dishes a cosy, earthy flavour. However, if a recipe calls for cumin and you don't have any on hand, try one of the alternatives listed below.
Caraway and cumin are both members of the parsley family. Although they have comparable looks and tastes, cumin has a stronger, spicier flavour. Use ground caraway in lieu of cumin or caraway seeds in place of cumin. Start with half of the amount specified in the recipe and add more or less to your preference. The colour of your recipe shouldn't be affected by this substitution.
Ground coriander, another member of the parsley family, is an alternative, though using it will slightly alter the flavour of your dish. It lacks the heat of cumin but has the earthy, lemony flavor. Use about a half tablespoon of ground coriander seed in place of the tablespoon of cumin called for in your recipe. Then, if you want to add some heat, think about adding a little chilli powder.
Chili powder contains cumin as one of its primary ingredients, so adding it in place of it will restore part of the cumin taste to your dish. You should think about how paprika, cayenne pepper, garlic powder, onion powder, and oregano will work in your recipe as chilli powder often also contains these additional components. Not only will they change the flavour, but they'll also change the hue. While the majority of chilli powders are red, cumin is a nutty brown tint. To avoid using too much heat, cut the amount in half. More can always be added if you'd like.
Cumin has a significant presence in this blend of Indian spices. Additionally, it frequently contains nutmeg, cinnamon, cloves, black pepper, coriander, cardamom, and black pepper, which results in a complex flavour that is at once earthy, sweet, lemony, and spicy. Since the colour is so close to that of cumin, your recipe's appearance won't be drastically altered. Again, a decent place to start is with half as much. Adding ingredients to a recipe is simpler than removing them.
While curry powder contains a variety of components, cumin is a constant. In addition, coriander, turmeric, ginger, mustard, fenugreek seed, black pepper, and cinnamon are typically found in curry powder. Whatever cuisine using curry powder will benefit from its earthy, sweet, and spicy flavours. If you choose to use this alternative since it seems to work best for your recipe, be aware that it will significantly change the hue. Yellow is the colour of turmeric. Use half the recommended amount of cumin and make adjustments from there.