Cumin Seed Powder

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Cumin Seed Powder
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Fresh Ground Cumin 

Botanical Name: Cuminum Cyminum

Origin: India 

Cumin is a spice made from the seeds of the Cuminum cyminum plant. Many dishes use cumin, especially foods from its native regions of the Mediterranean and Southwest Asia.

Cumin seeds are now integral in folk medicine across Northern Europe to the Mediterranean regions, Russia, Indonesia, Iran, and North America.

Tempering or seasoning a dish takes it to another level. Cumin is a common and well-known ingredient used in tempering.

Cumin lends its distinctive flavor to chili, tamales and various Indian curries. Its flavor has been described as earthy, nutty, spicy and warm. Cumin seeds ground is naturally rich in iron.

Many people around the world don't get enough iron. Cumin is very dense in iron, providing almost 20% of your daily iron in one teaspoon.


Did You Know?

Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have uses in traditional medicine. The English "cumin" is derived from the Old English via Latin cuminum from the Greek κύμινον (kyminon), which is related to Hebrew כמון (kammon) and Arabic كمون (kammun). Many may not know that it was a popular condiment during ancient Roman and Greek times as well, was found in Egyptian tombs and mentioned in the Bible, and that its use has been continual for thousands of years.


The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends. Cumin was introduced to the Americas by Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine.


Today, the plant is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile, and China. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as an introduced species in many territories. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Energetically cooling and pungent, bitter, and spicy in flavor. Cumin is a spice that is well-known in countries such as Mexico and India, and in areas such as the Middle East, that has been used for generations in traditional curry mixes, cuisines, and sauces.


Cumin is an excellent source of iron, manganese, magnesium, calcium, and phosphorus. Other vitamins present in it include thiamine, riboflavin, niacin, vitamin A, C, E, K, and vitamin B6. It also contains minerals such as copper, zinc, and potassium. It is also rich in protein, amino acids, carbohydrates, dietary fiber, and a reasonable amount of fats and fatty acids. It is very low in saturated fats, sodium, and cholesterol. It is a valued carminative amongst herbalists and is highly regarded in Ayurvedic medicine as a digestive support that is often administered as a food or beverage. The health benefits of cumin include its ability to aid in digestion, improve immunity.

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