The Cumin cyminum plant yields the spice cumin. It is indigenous to Europe, Africa, and Asia. Nevertheless, it is used to flavour food by people all around the world. Cumin is typically purchased as powdered powder or as entire dried seeds. It is a common component of many spice mixtures, including curry powder.
Specifications
• Botanical Name Cuminum cyminum
• Common Names Jeera, Brown Seeds, Royal Cumin
• Purity 98%, 99%
• Moisture Max. 6%-7%
• Types Cumin, Brown Seeds, Royal Cumin
• GMO Non Genetically Modified
• Origin India
Cooking: A common ingredient in Indian, Mexican, Middle Eastern, and Mediterranean cuisines, cumin is a spice. Their flavour is earthy and toasty, with a hint of nutty undertones. Before using, cumin is frequently dry-roasted to improve flavour and aroma. They can be added whole or ground to a variety of meals, such as rice dishes, stews, soups, curries, and spice blends like taco seasoning and garam masala.
Digestive Aid: Their ability to aid in digestion is well known. They contain substances that cause the pancreas to secrete more enzymes, facilitating better meal digestion. It is thought that consuming cumin tea or seeds after meals will help reduce gas, bloating, indigestion, and other digestive discomforts.
Anti-Inflammatory qualities: Because of substances like thymol and cumin aldehyde, cumin has anti-inflammatory qualities. These qualities might aid in lowering bodily inflammation and easing the symptoms of inflammatory diseases including asthma and arthritis.
Rich in Iron: Iron, a necessary mineral for the body's synthesis of haemoglobin and oxygen transport, is present in these seeds in good amounts. Including cumin seeds in your diet can improve blood health generally and help ward off iron deficiency anaemia.
Antioxidant Effects: Antioxidants like as flavonoids and phenolic chemicals, which are abundant in these seeds, aid in the body's defence against damaging free radicals. Cumin seeds may help shield cells from oxidative damage and lower the risk of chronic illnesses like cancer, heart disease, and neurological problems by scavenging free radicals.
