Cumin
CUMIN or JEERA is the seed of the herb Cuminum cyminum. It has been in use since ancient times and it is native to east Mediterranean to South Asia. As a spice it is used in the cuisines of many different cultures in both forms (ground and whole). It is mostly produced by India which is also its highest consumer. India produces about 70% of the world supply. Other producers of Cumin include: Syria (7%), Iran (6%), and Turkey (6%). Cumin seeds are yellow-brown in color and have a flat rectangular shape. They are used in cooking for their distinctive flavor and aroma. The seeds are an excellent source of dietary fiber, essential minerals such as iron and calcium, B-complex vitamins and antioxidant vitamins
Whenever buying cumin seeds, buy it in the whole form rather than the powdered form. The powder will quickly loose its flavor and aroma. The seeds on the other hand can easily ground to a fine powder.
Cumin seeds are an excellent of iron, a very good source of manganese, and a good source of calcium, magnesium, phosphorus and vitamin B1.
2.00 tsp
(4.20 grams)
GI: Very Low
| Nutrient | DRI/DV |
| Iron | 16% |
| Manganese | 7% |
| Copper | 4% |
| Calcium | 4% |
| Magnesium | 4% |
| Vitamin B1 | 3% |
| Phosphorus | 3% |
INDIAN NAME OF SPICES
Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera, Bengali : Safaid jira or Zeera, Gujarati : Jiru or Jeeru, Kannada : Jeeriege, Kashmiri : Zyur, Malayalam : Jeerakam, Marathi : Jeregire, Oriya : Jira, Jeera, Sindhi : Zero, Sanskrit : Jiraka, Jira, Tamil : Ziragum or Jeeragam, Telugu : Jidakara, Jikaka