Zanzibar Cumin

Zanzibar Cumin from Mitakawani Village

In the heart of Unguja, the main island of the Zanzibar Archipelago, lies Mitakawani village, home to some of the most distinctive Zanzibar cumin. Grown in small, carefully tended plots, this cumin is cultivated alongside cassava, yams, tomatoes and pili-pili peppers using traditional farming methods passed down through generations.

Thanks to the village’s hot, dry climate, Mitakawani cumin has developed a uniquely concentrated flavour profile, with complex notes of pineapple, molasses and a subtle hint of salty liquorice. This intensity sets it apart from standard cumin, making it a prized ingredient for cooking.

Mitakawani’s landscape is striking, with its red-orange soil and open canopy creating a warmer, drier environment than nearby regions. Despite these conditions, the land remains vibrant and full of life, with livestock roaming freely and farmers working in harmony with nature.

Tradition remains at the heart of village life. Many homes are still built using natural materials such as wood, mud and straw, and farmers rely on time-honoured techniques like sun-drying spices to preserve flavour and quality. These methods give Zanzibar cumin its authentic character and depth.

Led by village elder Ali Juma Omari, the community works together to cultivate, harvest and refine their spices. With a shared commitment to quality, Mitakawani farmers are now bringing their cumin to a wider audience, introducing premium Zanzibar spices to customers in the UK and beyond.