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

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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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INGREDIENTS: Cumin Seeds

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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Wraps

Wraps

Ingredients

SWEET POTATOES

  • 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


CHICKPEAS

  • 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


Instructions

  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

Ingredients

  • 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


Preparation

  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

INGREDIENTS

  • 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


INSTRUCTIONS

  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
Ingredients:

  • 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 chilies
  • 1 tsp ground black pepper
  • Juice of one large orange
  • 2 tbsp balsamic vinegar
  • 10 cashew nuts
  • 1 tsp coconut oil
  • Salt to taste


Instructions:


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: www.holycowvegan.net

 

Red kuri squash soup with cumin, coriander & coconut

Red kuri squash soup with cumin, coriander & coconut
INGREDIENTS:

  • 1 (2 lb) red kuri squash
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon chipotle powder
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar
  • 1 can (400 ml) coconut milk
  • 2 garlic cloves
  • 1 tablespoon chunk ginger
  • 3 cups vegetable broth or more, depending on your preference
  • ½ cup walnuts (optional)


DIRECTIONS:

Preheat the oven to 350 degrees. Chop the squash into 1-inch cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chipotle, tamari and vinegar. Bake for 30-40 minutes or until tender all the way through. Transfer the baked squash to a blender and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick and that’s how I like it. Also: be careful not to over-blend, otherwise the soup will get glue-y. Once blended to a smooth, creamy consistency.

Serve with avocado toast, crackers, as a sauce for vegetables or pasta, or however you like!

Recipe Source: http://amp.gs/ZdaH

 

Cumin Seeds, Fennel Seeds & Coriander Seeds Water

Cumin Seeds, Fennel Seeds & Coriander Seeds Water
Take 2 liters of water in a large vessel. Add 1 teaspoon each of:
– cumin seeds
– fennel seeds
– coriander seeds
and boil for 10 minutes. Cool, strain and drink all day. This water stays in good condition at room temperature for 6-7 hours.

Recipe Source: http://amp.gs/Zr0R

 

Sweet Corn Curry

Sweet Corn Curry

An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.

Ingredients:

For the spice mix:

  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 1 and ½ tsp coriander seeds
  • ¼ tsp paprika
  • ¼ tsp smoked paprika
  • ¾ tsp ancho chili powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • 1/8 tsp ground black pepper
  • ¼ tsp salt


For the vegan sweet corn curry:

  • ½ tbsp grapeseed oil
  • 1 large white onion finely chopped
  • 2 small green chilis thinly sliced
  • 2 cloves garlic minced
  • ½ inch of ginger minced
  • spice blend (see above)
  • 3 cups fresh raw sweet corn kernels
  • 2 cups finely chopped fresh tomatoes (about 10 oz.)
  • 1 cup full-fat coconut milk
  • juice of ½ of a lemon
  • salt to taste
  • ¼ cup chopped fresh cilantro
  • cauliflower rice for serving


Instructions:

For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.


For the sweet corn curry:

1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!

Enjoy!!!

Recipe Source: http://amp.gs/pHu7