Cumin Seeds (जीरा) 250g

What are cumin seeds?

Cumin (Cuminum cyminum), known as Jeera (जीरा) in Hindi, Jeerakam in Malayalam, and Seeragam in Tamil, is one of the world’s oldest cultivated spices — used in Egyptian embalming, mentioned in the Old Testament, and foundational to Indian, Middle-Eastern, Mexican and North African cooking. The ridged, straw-brown seeds have a warm, earthy, slightly bitter-sweet aroma that defines the taste of “Indian food” for many.

Cumin varieties and quality

Our cumin is whole-seed, hand-cleaned, and sun-dried. The seeds are plump, ridged, uniform straw-brown — not pale, green-tinged (immature), or dusty. Good cumin should feel oily between fingers when rubbed, releasing its warm aroma instantly.

Culinary uses — where cumin is essential

• Tempering (tadka/chhonk): 1 tsp seeds in hot oil as the foundation for most Indian curries

• Jeera rice: 1-2 tsp whole seeds in ghee before adding rice

• Jeera water (jal jeera): boiled for a summer cooler and digestive drink

• Garam masala: core ingredient (ground, dry-roasted)

• Biryani, pulao, tikka masala, dal

• Mexican / Middle Eastern: chili con carne, hummus, falafel, cumin-roasted vegetables

Health benefits

Cumin is rich in iron, manganese, and essential oils (cuminaldehyde). Traditionally used to:

• Aid digestion and reduce bloating (the classical post-meal jeera water)

• Boost iron absorption from food

• Support weight management as part of a balanced diet

• Calm the stomach (jeera-ajwain tea)

How to get maximum flavour

Two rules: (1) always use whole seeds whenever possible — pre-ground cumin loses aroma within 2-3 months, and (2) dry-roast lightly in a hot pan before grinding. The toasting unlocks the essential oils. For tempering, add to hot oil until they sizzle and darken by one shade (about 5-10 seconds).

Product details

• Scientific name: Cuminum cyminum

• Names: Jeerakam (Malayalam), Jeera / जीरा (Hindi), Seeragam (Tamil), Jeerige (Kannada), Jilakara (Telugu), Cumin (English)

• Origin: India

• Form: Whole seeds, hand-cleaned

• Processing: Sun-dried, unfumigated

• Net quantity: 250g

• Diet type: Vegetarian

• Shelf life: 12 months from packing date

• Storage: Airtight container, cool dry place

Frequently asked questions

What is cumin called in Hindi, Malayalam and Tamil?

Hindi: Jeera (जीरा). Malayalam: Jeerakam. Tamil: Seeragam. Kannada: Jeerige. Telugu: Jilakara.

What is the difference between jeera and shahjeera?

Jeera is Cuminum cyminum — the everyday Indian cumin. Shahjeera is Bunium persicum — a different, darker, more intense “royal cumin” used in Mughlai cooking. Not interchangeable.

How much cumin per day is safe?

Culinary quantities (1-2 teaspoons per day across meals) are safe and beneficial. Jeera water with 1 tsp seeds boiled in water is a traditional daily digestive drink.

How do I make jeera water?

Boil 1 tsp cumin seeds in 1 litre water for 5 minutes. Strain and drink warm or at room temperature throughout the day. Supports digestion and is said to help with bloating.

Can cumin help with weight loss?

Some studies suggest cumin may support metabolism and digestion. It is not a weight-loss drug on its own — combine with balanced diet and exercise.

How long does whole cumin stay fresh?

Whole seeds keep for 12-18 months in an airtight container. Ground cumin loses aroma within 2-3 months.

Why is jeera used in tempering first?

Cumin seeds release their flavour fully only when heated in oil or ghee. Adding them first ensures their essential oils infuse the fat before other ingredients are added, giving the dish its distinctive Indian warmth.