Cumin Seeds (Jeera)

Cumin Seeds (Jeera)

  • Botanical Name: Cuminum Cyminum L
  • Family: Apiaceae
  • Common Name: Jeera
  • Part Used: Seeds
  • Form Available: Cumin Whole, Powder
  • Packing: 90g, 100g, 400g, 1kg
Category: Product ID: 685


Cumin is the seed of a small umbelliferous plant and is popularly used for food flavoring and aroma. Its flavor is pungent, powerful, sharp and slightly bitter. The seeds of the plant are used in whole or powdered form in food processing industry. It is mainly used in spicy foods. Cumin, also called as “Sugandhan” i.e. Good Smell in ancient times has its popularity spread from Latin America to Africa and all over Asia. In southern Europe, it represented greed, while in Germany it was used by newly weds as a symbol to ensure loyalty to one another. Cumin is seed of an annual small herb It is widely one of the widely used spices in our day-to-day cuisines. Cumin along with Coriander forms a major ingredient of Curry Powder and other Spice Blends. Cumin contains calcium, vitaminA, sodium, iron, magenisum and phosphorous.

Cumin is widely used flavour in Indian and Middle Eastern countries. It is mainly used where highly spicy food is preferred. It is an ingredient of most curry powders and many savory spice mixtures, and is used in stews, grills especially lamb and chicken dishes. Spicy Mexican foods such as Chile casseroled pork and enchiladas with chilli sauce are incomplete without cumin. In Europe, it flavors certain Portuguese sausages, and is used to spice cheese, especially Dutch Leyden and German Munster and burned with woods to smoke cheeses and meats. In India, its popular usage is Zeera pani, a refreshing and appetizing drink made from cumin and tamarind water. Cumin together with caraway flavors Kummel, the famous German liquor and many others. It is also used in different industries for its essential oil. It is also used for flavoring dishes, biscuits, confectionery and other spicy products.

The creamy coloured poppy seeds are more common in India, where they are ground and used as a thickening agent in curries and sauces. They are also used in some Indian bread. The dark seeds are also popular as a crunchy topping for western breads and biscuits, savory and sweet. The dark seeds are used extensively as a filling or baking ingredient in German and Eastern European breads, cakes, biscuits and pastries. Delicious pastries and a yeasted poppy seed roll are typical celebration treats baked for Christmas and other festive occasions. They are also sprinkled generously over cooked noodles, or sweetened with honey and made into a dessert dip or sauce. Dry fried seeds are an interesting addition to salads dressings, for example in potato, tomato, egg or pasta salads or coleslaw. Both white and black seeds can be sprouted to add to salads, sandwiches and in mixed vegetable dishes.