Cumin Seed (Jeera)
Our cumin seed is sourced from the world-famous farms of Unjha, Gujarat. Cumin Seed is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savory spice mixtures. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes
Cumin seeds in Indian cuisine are often chewed as a digestive aid in India. Cumin Seed is also high in iron and contains plant compounds that are antioxidants. Studies have shown that cumin may improve cholesterol levels, promote weight loss, and help prevent diabetes.
Place of Origin
It has been used extensively in India(Especially in Gujarat and Rajasthan) as well as by the Greeks and Romans. It made its way into Mexican and South American cuisine after European colonization, brought by the Spanish and Portuguese.
Cumin Seed is an essential step in Indian’s dishes recipes where we use it as “Chawnk” or “Tadka”. Cumin Seed is used in both meat and vegetable dishes, as well as in soups and sauces. A popular Indian recipe is jeera rice. Cumin Seed is also a seasoning in Middle Eastern falafel.
It can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.
Taste and Aroma Description
It has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness.
Store in cool, dark, dry places Ground cumin should be stored in a cool, dark place and will last up to six months.