Cumin Seeds (Jeera)

Cumin seeds, whose scientific name is Cuminum cyminum, are an excellent source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of haemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy. Iron is particularly important for menstruating women, who lose iron each month during menses. Additionally, growing children and adolescents have increased needs for iron, as do women who are pregnant or lactating. Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin’s age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Although the small cumin seed looks rather unassuming, it packs a punch when it comes to flavor, which can be described as penetrating and peppery with slight citrus overtones. Cumin’s unique flavor complexity has made it an integral spice in the cuisines of Mexico, India and the Middle East. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. This is not surprising as both cumin and caraway, as well as parsley and dill, belong to the same plant family (Umbelliferae). The scientific name for cumin is Cuminum cyminum. Cumin is available both in its whole seed form and ground into a powder.