Cumin seeds

Cumin is one of the most typical spices for India and is fried or roasted before usage.Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. This spice mixture is sometimes used for cooking, but more frequently sprinkled over the dishes before serving.


How to store :
Store in cool dry place in an airtight container.

Uses of Cumin seeds:

Potassium

Phosphorus

Calcium

Vitamin A, B, C, E & K.

Dietary fiber

Carbohydrate

Protein

Other nutritional are:

Cumin seeds are very good source of Iron and Manganese.

Cumin seeds are earthy, aromatic flavor, which is slightly bitter but not hot. It gives an earthy aroma when ground.

Properties:

Cumin is a very popular spice in Western to Central Asia (Near and Middle East); in central and South America along with Burma, India, Indonesia. Indian cumin finds worldwide use in foods, beverages, liquors, medicines, toiletries and perfumery and grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh.

Cumin is native to Egypt and has been cultivated in the Middle-East, India, China, etc. Throughout history, cumin has played an important role as a food and medicine and has been a cultural symbol with varied attributes.

Cumin seeds are elongated oval and sage-green to tobacco brown in colour and have longitudinal ridges.

Hindi Name: Jeera

Botanical name
Cuminum cyminum L

Family name
Apiaceae

Commercial part
Fruit

Cumin seeds:

Cumin is one of the most typical spices for India and is fried or roasted before usage.