Cumin

Nutrition and portion

For reference, per 100 g of edible part: 375 kcal; proteins 17.81 g; fat 22.27 g; carbohydrates 44.24 g.

USDA: dry cumin. Values ​​per 100g are for comparison purposes; the culinary portion of the spice is much smaller.

Portion for calculation: 1 g. Culinary guideline for topping or recipe, not daily value. This is a serving guide, not a mandatory daily allowance.

Allergies: Who is not suitable for?

Jeera proteins

If there is a confirmed allergy to cumin proteins, this product is excluded.

If there is a confirmed allergy to this product or its ingredient, it is excluded regardless of the season.

How to use

Pilaf or rice

Add some whole cumin when cooking rice; increase the quantity to taste.

Beans and vegetables

Crush the spice and stir into stewed beans, carrots or pumpkin.

Keep the jar away from the stove

Sprinkle the spice with a dry spoon and close the lid. Heat, light and moisture weaken the aroma more quickly.

Interesting information about the product

The “seeds” of cumin are the fruits

The spice is obtained from the dried ribbed fruits of Cuminum cyminum. The plant blooms with small white or pink umbels.

Product Geography

Famous cumin growing areas in India are Gujarat and Rajasthan. This is the geography of culture, not the origin of a particular party.

The country of this batch is being specified.

Recipes and serving ideas