● Product Type: Whole/TBC/Powder
● English/Common Name: Cumin Seeds
● Botanical Name: Cuminum cyminum
● Indian Names: Jeera
● Origin: India
Warm, earthy, pungent, and deeply aromatic.
Small, oblong, ridged seeds or a fine powder.
A pale, greenish-brown powder.
Cumin is the dried seed of a small herb in the parsley family. It is a staple spice in Indian, Middle Eastern, and Mexican cuisines, prized for its distinctive earthy and aromatic flavor. It is often roasted before grinding to intensify its flavor, a key step in creating many traditional dishes.
● French: Cumin
● German: Kreuzkümmel
● Chinese: Zīrán (孜然)
● Arabic: ونمك (Kamun)
● Spanish: Comino
● Russian: Кумин (Kumin), Зира (Zira)
● Japanese: クミン (Kumin)
Cumin, or Jeera, is one of the most important digestive spices in Ayurveda. Its name literally means “that which helps digestion.” It has a warming effect that stimulates digestive fire (Agni) but is also known to be cooling for the stomach, making it excellent for both Vata and Pitta doshas. It is a powerful carminative, used to relieve gas, bloating, and indigestion.
● For Tempering (Tadka): Cumin is the star of Indian tempering. Add a teaspoon of whole seeds to hot ghee or oil until they sizzle and turn reddish-brown to release their flavor into the oil.
● For a Simple Digestive Tea: Boil a teaspoon of whole cumin seeds in a cup of water, strain, and drink after a meal.
● As a Roasted Powder (Bhuna Jeera): Dry roast whole seeds in a pan until fragrant and dark, then grind. This roasted powder has a deep, nutty flavor and is sprinkled over yogurt dishes (raita), salads, and chaat.
We source our cumin seeds from the best growing regions in India, ensuring they are plump, clean, and bursting with their signature aroma.
The seeds are carefully cleaned and offered whole, or roasted and ground into a highly aromatic powder.
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