Cumin (Jeera)
Cumin (Jeera) belongs to the parsley family. Cumin has been used in cooking since ancient times.It was originally grown in Iran and the Mediterranean region. To grow, cumin needs a daytime temperature of around 30 degrees Celsius and long hot summers of three to four months.

Today it is grown in abundance in India and it used in most Indian savoury dishes. It adds flavour to rice, vegetables, and a wide range of savoury dishes. It is a key constituent of garam masala/ hot ground spices.

It is bought either as seeds, or as a powder. It is readily available, and is widely used in India dishes. Cumin has a rather nutty aroma, and tastes bitter rather than hot. In cooking, cumin is usually toasted in a frying pan before use. The pan is hot and dry, without oil, and when toasted, cumin seeds release a strong aroma.

Uses & Scientific Evidence:
One of the best spices to prevent and relieve flatulence, Cumin (Jeera) seed helps to increase breast milk and is beneficial to the heart and uterus. Cumin is an aromatic, astringent herb that benefits the digestive system and acts as a stimulant to the sexual organs. Cumin (Jeera) is a general tonic for the whole digestive system; it is used in the treatment of flatulence and bloating, reducing intestinal gas and relaxing the gut as a whole.

Our whole and powdered Jeera is sourced from Unjha, Gujarat.

Cumin (Jeera) is available in whole and powdered variants. Both the whole and powdered variations are found in packs of 50gms at a retail store near you. For bulk orders, however, do contact us at the numbers provided.