Cumin Seeds

Being the third most consumed spice in the world, the aromatic and spicy-sweet flavour of cumin has captivated taste buds across the globe. Used since ancient times, cumin seeds remain a signature ingredient in a wide variety of dishes.

Description

Cumin is the dried seed of the Cuminum cyminum plant, which belongs to the Apiaceae family. Native to Southwestern Asia and the Middle East, these seeds are used in cooking, as a spice, and for various traditional purposes.

India currently leads the world in both the production and consumption of cumin. It is available in whole seed, powdered, and essential oil forms.

The cumin plant thrives in Mediterranean climates, requiring optimal temperatures of 25–30°C for best yield.

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History

Believed to have originated in the Eastern Mediterranean region, cumin has been in use for over a thousand years.

In Ancient Egypt, it was used both as a spice and as a preservative in mummification.
It played a key role in Roman cuisine.
Spanish and Portuguese colonists introduced it to the Americas.

Product Specifications

Attribute	Details
Product Name	Cumin Seeds
Origin	Levant (Eastern Mediterranean)
Family	Apiaceae
Botanical Name	Cuminum cyminum

Features & Characteristics

Color: Brownish-yellow (other variants available)
Taste & Aroma: Earthy, nutty, and spicy taste with a strong, warm aroma

Nutritional Information (Per 100g)

Calories: 375 Kcal
Carbohydrates: 44.24 g
Fibre: 10.5 g
Protein: 17.81 g
Fats: 22.27 g

Minerals

Calcium
Iron
Magnesium
Manganese

Phosphorus
Potassium
Sodium
Zinc

Uses & Benefits

Cumin seeds are not only a staple in kitchens but are also valued for their health benefits and diverse applications.

Culinary
Used as a spice in whole or powdered form in dishes across the globe.
Essential Oils & Fragrance
Extracted oils are used in perfumes and aromatherapy for their pungent aroma.
Skincare
Mixed with honey or other ingredients for exfoliation and skincare treatments.
Medicinal & Traditional
Used in traditional Indian medicine to prepare kashaya, arishta, and jeera water.