Organic Kitchen’s Cumin White (Safaid Zeera)

Cumin White, scientifically known as Cuminum cyminum, belongs to the family Apiaceae. It is extensively used as a condiment or a spice in culinary practices of the Indian Subcontinent and some other Asian, African and Latin American countries. Cumin White boasts a number of important nutrients that can help keep you healthy.

Cumin White is a good source of energy, vitamin A, C, E & B6, thiamine, riboflavin, niacin and vitamin, and minerals like iron, manganese, copper, calcium, magnesium, phosphorous, and potassium. It is also rich in protein and amino acids, carbohydrates, dietary fiber and a reasonable amount of fats & fatty acids. Consuming about one teaspoon of cumin daily can help you meet your daily nutrient requirements.

The health benefits of cumin include its ability to aid in digestion, improve immunity and treat skin disorders, insomnia, respiratory disorders, asthma, bronchitis, anemia, skin disorders, boils, and cancer.

The warm and bitter flavor of this aromatic spice as well as its abundant oil content make it usable in Indian, Mexican, North African, Middle Eastern and western Chinese cuisines. In Pakistan, cumin seeds are an important component of curry powder and “garam masala”. They are generally fried or roasted before usage. Cumin seeds are generally available dried or ground to a brownish-green powder.

Culinary Uses:

• Cumin Seeds, whole or ground, are an essential ingredient in preparing vegetable curries, rices, savories and dals.
• Cumin blends well with coriander and with spice mixtures, as in Garam Masala and Curry Powder.
• Cumin goes well with fish, vegetables and grains. Cumin is used in virtually every curry in Pakistan.
• The white cumin seeds Matches well with: beans, chicken, couscous, curry, eggplant, fish, lamb, peas, potatoes, rice, sausages, soups, stews, eggs.

How To Store:

Store in an airtight container and place in a dry, cool area, away from light. Flavor and aroma can be retained for up to six months.