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Cumin Seed

Botanical NameCuminum cyminum L
FormsCumin Seeds, Cumin Powder
VarietySingapore / Europe / ASTA (USA) quality


Cumin is the dried, white fruit with greyish brown color of a small slender annual herbs, a member of parsley family.  Originally, Cumin is cultivated in Iran and the Mediterranean region. Currently, India is the major producer and consumer of cumin. Traditionally, it has also been used in natural remedies and herbal medicine. It is used as a diuretic and to settle the stomach and stop flatulence. Cumin Seed has a distinct flavor and warm aroma.

Cumin is originated from Iran and Mediterranean (Southern Europe), it  is a small seed that comes for the CUMINUM CYMINUM L. herb, a member of the parsley family. During Second Millennium BC, Cumin seeds found during excavation at Syrian site. In an ancient Egyptian civilization, cumin was used as spice and as preservative in mummification. In India, it has been used as a traditional ingredient in innumerable recipes.Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand in high humidity and heavy rainfalls. Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.

In India, Cumin is majorly cultivated in Western Indian State, Gujarat and Rajasthan.  Best time for showing cumin seeds is November-December.  Cumin seeds are matured within 105 – 140 days from showing. Harvesting is done by cutting the cumin plants with sickle and plants are stacked on clean floor for sun drying. Seeds are separated by light beating with sticks.

Cumin seed has a distinct flavor and warm aroma. Dried seeds are white fruit with greyish brown color of small slender.  Cumin is available in the dried seed or in powder forms.


Culinary Uses

  • Cumin is used mainly where highly spiced foods are preferred
  • It is an ingredient of most curry powders, many savoury spice mixtures, and is used in stews, grills – especially lamb – and chicken dishes. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat. Cumin is used as a flavoring agent in cheeses, pickles, sausages, soups, stews, stuffing, rice and bean dishes, and liqueurs. A refreshing and appetizing Indian drink, zeera pani is made from cumin and tamarind water.

Medicinal Uses:

  • As a medicinal plant, cumin has been utilized as a stimulant, antispasmodic, carminative and sedative.
  • Cumin oil has been reported to have antibacterial activity.
  • It is used as a corrective for the flatulency of languid digestion and as a remedy for colic and dyspeptic headache.
  • Cumin is wonderful source of iron and manganese, which is good for health


  • Eliminates phlegm & mucus
  • Prevents diabetes
  • Increases cognitive performance
  • Helps in treating piles
  • Helps remove toxins from body
  • Beneficial for lactating mothers
  • Prevents colon cancer
  • Treats weak memory & insect bites
  • Boosts immune system
  • Helps prevent premature aging

Nutrition Value

NutrientUnit1Value per 100 g
Total lipid (fat)g22.27
Carbohydrate, by differenceg44.24
Fiber, total dietaryg10.5
Sugars, totalg2.25
Calcium, Camg931
Iron, Femg66.36
Magnesium, Mgmg366
Phosphorus, Pmg499
Potassium, Kmg1788
Sodium, Namg168
Zinc, Znmg4.8
Vitamin C, total ascorbic acidmg7.7
Vitamin B-6mg0.435
Folate, DFEµg10
Vitamin B-12µg0
Vitamin A, RAEµg64
Vitamin A, IUIU1270
Vitamin E (alpha-tocopherol)mg3.33
Vitamin D (D2 + D3)µg0
Vitamin DIU0
Vitamin K (phylloquinone)µg5.4
Fatty acids, total saturatedg1.535
Fatty acids, total monounsaturatedg14.04
Fatty acids, total polyunsaturatedg3.279
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