Cumin Seeds

  • Cumin Seeds
  • Cumin Seeds Premium Small Bag
  • Whole Seeds
  • Sproutable Seeds
  • Premium Quality
  • Cholesterol and Gluten Free
  • High in Iron, Magnesium and Calcium
  • Country of Origin: India
5 out of 5 based on 2 customer ratings
(2 customer reviews)
6.49 (25.96/lb)
7.99 (15.98/lb)
11.99 (11.99/lb)
15.99 (8.00/lb)
29.99 (6.00/lb)
58.99 (4.92/lb)

Product Description

Cumin Seeds

Cumin is one of the oldest plants known to men. It was used as a spice by many civilizations, including Celts and ancient Romans. Today, cumin is cultivated in France, India, Turkey, North Africa, Brazil, and Egypt.

Cumin seeds are valued primarily because of cumin essential oil, which contains up to 70% of carvone. In addition, they also contain up to 22% of fatty oils, proteins, pigments, resins, tannins, and other useful substances.

Cumin seeds contain a large amount of nutrients, including pyridoxine, riboflavin, thiamin, tocopherol, β-carotene, ascorbic acid, and phylloquinone. They are also rich in calcium, potassium, iron, and phosphorus. All of these components are necessary to ensure the normal functioning of the body.

Cumin seeds are a very healthy spice. They help the body assimilate fats and improve the function of the gallbladder. The distinctive taste of these seeds can be combined with almost any dish as they do not overpower any taste. Cumin seeds can be eaten dried or fresh.

Health Benefits

  • Excellent antiseptic properties.
    A pinch of cumin seeds helps cure food poisoning by causing the fermentation processes in the digestive tract. They fully eliminate harmful bacteria in drinking water, so it is recommended to put 2-3 teaspoons of the seeds into previously unfiltered water that you are intending to drink.
  • Expectorant action.
    Tea made from cumin seeds helps remove excess mucus and therefore, it is recommended for allergies. It is also recommended to drink tea with these seeds when the first symptoms of colds appear.
  • Normalization of the digestive system.
    In combination with turmeric and pepper, cumin seeds help the normal operation of the digestive system. By taking them after a meal, you can reduce abdominal pain.
  • Improvement of appetite.
    If you have little to no appetite, add some cumin seeds to your food. Your appetite will improve right away.
  • Antispasmodic properties.
    Cumin seeds help relieve symptoms of bronchitis, pneumonia, and even tuberculosis. They help remove phlegm from the respiratory organs and relieve bronchopneumonia.


Nutrition Value

1 oz (28 g) of cumin seeds contains:

  • Potassium – 378.28 mg (7.7% of RDA)
  • Phosphorus – 159.04 mg (21.8% of RDA)
  • Iron – 4.5 mg (43.17% of RDA)
  • Calcium – 192.92 mg (16.4% of RDA)
  • Vitamin A (retinol) – 0.005 mg
  • Vitamin B1 (thiamine) – 0.1 mg
  • Vitamin C (ascorbic acid) – 5.88 mg (7.05% of RDA)

RDA – Required Daily Amount

Customer Reviews

5 out of 5 stars

2 reviews

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  1. 5 out of 5

    Very fresh. I love the zip closure to retain freshness. I can toast and grind this in small amounts for perfect flavor! I’ll be buying this again!

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  2. 5 out of 5

    I bought this to recreate a dish from my favorite resturaunt at home. Turned out way better! Can’t wait too look up new recipes to use these curry seeds as they are delicious and healthy. Yum!

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Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 3 years

Country of Origin: India

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  • 2 large sweet potatoes (~300 g | organic when possible)
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp sea salt
  • optional: pinch cayenne pepper


  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and thoroughly dried in a towel
  • 1 Tbsp (15 ml) grape seed oil
  • 1 tsp fresh or dried thyme
  • Pinch ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • scant 1/2 tsp sea salt
  • optional: Healthy pinch each ground coriander + cardamom

FOR SERVING optional

  • 4 Garlic Herb Flatbreads (or store-bought flatbreads or pita)
  • Garlic Dill Hummus Sauce
  • Toasted sunflower seeds or pumpkin seeds
  • Dried cranberries, chopped
  • Fresh arugula or parsley


  1. Preheat oven to 400 degrees F.
  2. Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
  3. Add to a mixing bowl with grape seed oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
  4. To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
  5. Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
  6. Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
  7. In the meantime, prepare toppings and dressing (if using).
  8. Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
  9. To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
  10. Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.


Healthy Vegan Chili

Healthy Vegan Chili


  • 1 tablespoon sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 teaspoons kosher salt, or to taste
  • Chopped fresh cilantro


  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.
  2. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.


Carrot Zucchini Chickpea Fritters Vegan Recipe

Carrot Zucchini Chickpea Fritters Vegan Recipe


  • 1 small zucchini, shredded
  • ½ loaded cup carrots
  • 3 cloves of garlic
  • ½ inch ginger
  • 1 green chili or use cayenne to taste
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp black pepper corns or ground pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ to ¾ tsp salt (depends on if the chickpeas were salted)
  • 1 Tbsp flax seed meal or chia seed meal
  • ¼ cup oat flour or other flour
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed


  1. Grate/shred the zucchini and add to a bowl. Lightly press the zucchini in a paper towel if there is too much moisture.
  2. Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
  3. Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).
  4. Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
  5. Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
  6. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  7. To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.
  8. Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.

Enjoy it!


Brown Rice Salad with Dill 😉

Brown Rice Salad with Dill

  • 3/4 cup brown rice, cooked
  • 2 cups green beans or haricot vert, cut into one-inch pieces.
  • 1 cup button or crimini mushrooms, sliced
  • 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
  • 1 small onion, thinly sliced
  • 1 tsp coconut oil
  • 1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 dry red chillies
  • 1 tsp ground black pepper
  • Juice of one large orange
  • 2 tbsp balsamic vinegar
  • 10 cashew nuts
  • 1 tsp coconut oil
  • Salt to taste


Make the dressing:

  1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
  2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
  3. Blend until the dressing is smooth and creamy.

Make the rice:

  1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
  2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
  3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.

Serve warm or cold.

Recipe Source: