Cumin
Jeera
जीरा · Cuminum cyminum
- Origin:
- Rajasthan, Gujarat, UP
- Flavour:
- Earthy, warm, musky and slightly bitter
World's 2nd SpiceExportRajasthan
About Cumin
The second most consumed spice in the world after black pepper. India is the world's largest producer accounting for nearly 70% of global production. Its distinctive earthy, musky aroma comes from cuminaldehyde. Indispensable to Indian, Middle Eastern, Mexican and North African cuisines.
Health Benefits
- Cuminaldehyde stimulates salivary glands and digestive enzymes
- Iron-rich — significant daily iron requirement contribution
- Shown to enhance memory and learning in animal studies
- Antioxidant compounds protect liver cells from oxidative damage
Culinary & Industrial Uses
- Primary tempering spice (tadka) in Indian lentils, rice and vegetables
- Jeera rice, raita and cumin-heavy curries across India
- Ground into curry powder, garam masala and taco seasoning globally
- Cumin water (jeera pani) — traditional digestive drink
Processing & Grades
Machine-cleaned to remove light seeds and foreign matter. Graded by cleanliness, colour and volatile oil (minimum 2.5%). Available European Quality, FAQ and machine-cleaned grades.
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