Cumin
Cuminum cyminum
Pronunciation: KYOO-min
Pungent, earthy, slightly bitter with warm sweetness
Earthy and toasty with a subtle citrus lift. Bloom the seeds in hot oil and your kitchen smells instantly like dinner.
EarthyWarmDigestiveGreat with: Coriander • Garlic • Chilli +
Did you know?
Whole cumin ‘blooms’ in hot oil within seconds-watch for a deeper colour and nutty aroma.
Health benefits
- Traditionally sipped in ‘jeera water’ for gentle digestion
- Bold aroma helps reduce heavy seasoning needs
- Versatile across Indian, Middle Eastern, and Mexican cuisines
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Tempered whole in oil or ghee to release aroma; ground into blends like garam masala.
Medicinal: Referenced in Ayurveda for digestion and comforting the gut.
In food
- Tadka for dals
- Tacos & salsas
- Roasted veg
- Rice & pulao
- Spice blends
In drinks
- Jeera water (cumin infusion)
Rituals & blends
- Everyday tempering in Indian home kitchens
Origin & sourcing
- Country
- India
- Region
- Rajasthan
- Method
- Field-dried, winnowed, and hand-cleaned
- Season
- Feb–April
- Processing
- Sun-dried seeds; graded for essential oil content
- Certs
- Single-origin (district-level)
Storage tips
Buy whole seeds and grind fresh; keep airtight for potency.