- Useful in baked products
- Cures morning sickness
- Helps overcome cold
- Enhances taste
- Reduces acidity
Our Organic Cumin Seeds Whole pack is a complex profile of nutty, earthy, and slightly peppery notes giving it a unique warming flavor. The unique nutty pepper-like aromas and tastes are extremely versatile and can be used to add layers of deliciousness to all types of savory dishes both vegetable and meat based.
Using at Home
A variety of Indian dishes, such as curries, use the spice.
It blends well with Mediterranean flavors such as baba ghanoush and hummus.
To maximize the seeds effectiveness, lightly toast in a dry pan on low heat, but don’t let the seeds smoke. Once toasted, the seeds can be used whole or ground immediately prior to usage to ensure maximum flavor and fragrance.
Try boiling and steeping the seeds to create a uniquely satisfying tea.
These all-natural and gluten free cumin seeds boast a range of vitamins and minerals such as iron, manganese, copper, calcium, vitamin B1, and phosphorus.
The seeds have been long associated in traditional medicine as helping aid in digestion and more recently have been looked at for containing potentially anti-carcinogenic properties.
Our premium cumin seeds are directly sourced and processed without chemicals to ensure maximum flavor and freshness.
Whole cumin seeds can be used to deliciously impart a welcomed range of unique flavors in a variety of dishes.
The seeds, from the naturally dried fruit of a flowering plant in the parsley family, can be used in both whole and ground form.
The seed has become one of the most popularly used and recognized spices in the world today due to its distinctive characteristics and its culinary versatility.
The plant is believed to have originated in the Middle Eastern area with its human usage dating back centuries.
It’s well documentation in historic texts and several mentions in the bible along with archaeological findings of its use to mummify in ancient Egypt.
Since then the spice spread into Europe where it became a common table amendment among Romans, as well as in India where it became a pivotal part of their traditional dishes such as garam masala.
Later, the plant was brought to be cultivated in the Americas; completing its global culinary dominance and securing it as a truly universal fusion flavor.
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