Cumin is one the most widely used spice in Indian and Ayurvedic cooking. Cumin is a very ancient spice. It was known to the Egyptians 5,000 years ago and was found in the pyramids. There are Biblical references to cumin.

Cumin has a strong, spicey, sweet aroma. It is used extensively in Mexican, Middle Eastern, North African and Indian cooking.

North Indian curries and dry vegetables are mostly flavored with whole cumin seeds. The jeera seed needs to be fried at medium heat to release its wonderful aroma and flavor. It can also be used as a garnish when it is dry roasted and coarsely ground and then sprinkled on yogurt salads (raita), Indian salads or other dishes to add an exotic flavor.

Heat Cumin and garlic in oil or ghee and add vegetables and potatoes, or alternatively drizzle over cooked vegetables or potatoes. You can also add ground Cumin tangy lime or lemon or yogurt marinades for grilling and barbecues.

Cumin is a valued spice in Ayurvedic cuisine because it helps to digest beans and lentils.

Cumin has digestive, stimulant and cooling properties. Medicinal uses include: stomach disorders, flatulence, colic and diarrhea.

200 gm (7 oz.) bag