cumin seed
Also known as:
Loading...
Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quintessential Gujarati household staple, Tindora nu Shaak is a simple yet flavorful stir-fry made with ivy gourd. This delightful dish perfectly balances sweet, tangy, and savory notes, cooked until tender with a classic tempering of mustard and cumin seeds. It's a healthy and comforting side dish, best enjoyed with warm rotis and a side of dal.
A simple yet flavorful North Indian dish of potatoes sautéed with cumin seeds and aromatic spices. This quick and easy recipe is a perfect side for rotis or dal, ready in under 40 minutes.
A classic North Indian comfort food! Tender boiled potatoes are pan-fried with aromatic cumin seeds and simple spices. This quick and easy dish is perfect as a side for rotis or dal.
A simple yet flavorful Indian flatbread made with whole wheat flour and toasted cumin seeds. These parathas are flaky, aromatic, and pair perfectly with any curry, dal, or just a dollop of yogurt.
Yes, cumin seeds are highly nutritious and are an excellent source of iron, which is essential for energy production and oxygen transport. They also contain potent antioxidants like flavonoids and terpenes that help protect cells from oxidative stress.
Cumin has been traditionally used to aid digestion by increasing the activity of digestive enzymes in the gut. This can help speed up the digestion process and may reduce symptoms of bloating or indigestion.
Yes, cumin seed is keto-friendly. Although it contains carbohydrates, the amount used in typical cooking is so small that it has a negligible impact on daily carb counts, making it a great way to add flavor without adding sugar.
Naturally, cumin seeds are gluten-free. However, individuals with celiac disease should check labels to ensure the spice was not processed in a facility that also handles wheat, which could lead to cross-contamination.
Cumin has a distinctive warm, earthy, and slightly nutty flavor with a hint of citrus. It provides a deep savory base to dishes and is a staple ingredient in Mexican, Middle Eastern, and Indian cuisines.
Yes, you can substitute ground cumin for whole seeds, but use a smaller amount. Generally, use 3/4 teaspoon of ground cumin for every 1 teaspoon of whole seeds, as the ground version is more concentrated and releases flavor more quickly.
To toast cumin seeds, place them in a dry skillet over medium heat for 1 to 2 minutes. Shake the pan frequently until the seeds become fragrant and slightly darker; this process releases essential oils and significantly enhances their flavor.
cumin seed is a versatile ingredient found in cuisines around the world. With 375 calories per 100g and 17.81 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Whole cumin seeds can last for 3 to 4 years if stored in a cool, dark place in an airtight container. In contrast, ground cumin loses its aromatic potency much faster, typically lasting only about 6 to 12 months.
Yes, cumin seeds are safe to eat raw, though they are quite hard and have a very intense, pungent flavor. They are most commonly toasted or tempered in hot oil to soften their texture and mellow their taste before being added to a dish.
Research suggests that cumin may help improve insulin sensitivity and aid in blood sugar management. While it is a healthy addition to a balanced diet, it should be used as a culinary spice rather than a replacement for prescribed diabetes medications.
