cumin seeds
Also known as: Jeera, jeera seeds, jira seeds
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Also known as: Jeera, jeera seeds, jira seeds
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 is very healthy. It's packed with iron, antioxidants, and compounds that support digestion. Regular consumption in moderation can contribute to overall well-being and add a flavorful boost to your meals.
Cumin seeds are a rich source of iron, crucial for energy production and red blood cell formation. They also contain potent antioxidants like flavonoids, which help protect cells from damage. Additionally, cumin may aid digestion by stimulating pancreatic enzymes and has been traditionally used to help manage blood sugar and cholesterol levels.
Per 100g, cumin seeds contain approximately 375 calories, 17.81g of protein, 44.28g of carbohydrates, and 22.27g of fat. They are also an excellent source of dietary fiber and minerals, particularly iron, which is vital for many bodily functions.
Yes, pure cumin seeds are naturally gluten-free and vegan. They are a plant-based spice derived from the Cuminum cyminum plant, making them suitable for various dietary preferences, including those avoiding animal products or gluten.
Yes, diabetics can generally eat cumin seeds. Traditional medicine suggests cumin may help manage blood sugar levels, and its low glycemic index makes it a safe addition to a diabetic diet. However, it should not replace prescribed medication, and moderation is key.
Whole cumin seeds are often tempered in hot oil or ghee at the beginning of cooking to release their aromatic flavor. They are commonly used in Indian, Middle Eastern, and Mexican cuisines for dishes like curries, stews, rice, and roasted vegetables. Toasting them lightly before use enhances their nutty, earthy notes.
cumin seeds 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 →Discover 10 recipes featuring cumin seeds with step-by-step instructions.
Browse recipes →Cumin has a warm, earthy, slightly bitter, and pungent flavor with a distinctive aroma. When toasted, it develops a nuttier, more complex profile. It's a foundational spice that adds depth and warmth to many savory dishes.
Store whole cumin seeds in an airtight container in a cool, dark place, away from direct sunlight and heat. This helps preserve their volatile oils and prevents them from losing their flavor and aroma over time.
Whole cumin seeds can last for up to 3-4 years if stored properly. Ground cumin, however, loses its potency much faster, typically remaining fresh for about 6 months to 1 year. Always check for aroma; if it's faint, the spice has lost its flavor.
Whole cumin seeds retain their flavor and aroma for much longer and are often toasted before use to deepen their taste. Ground cumin offers convenience and disperses more evenly in dishes but loses its potency faster. For the best flavor, it's often recommended to buy whole seeds and grind them as needed.
