Organic Cumin Seeds are harvested from eco-friendly organic farms of Gujarat and Rajasthan states on India. The seeds are harvested, sundried and hygienically packed for you. Being indigenous to Egypt, a history of 5000 years old, today, the spice is celebrated across the globe for its wonderful and delightful culinary and therapeutic purposes. It is mostly cultivated in parts of India, Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, Syria, Mexico, Chile, China, Malta, Sicily and Saudi Arabia. Cumin seeds are known by several different names globally - Comino (Spanish), Cumin (French), Jeera (Hindi), Jeeragham, Jeerakam (Tamil), Jeeragam, Jirakam, Nallajirakam (Malayalam), Jeelakarra (Telugu), Jiru (Gujarati), Jire (Bengali), Jire (Marathi & Oriya), Jeera (Punjabi), Zeera (Urdu). These fragrant cumin seeds will impart a pungent, savory flavor anywhere they're used. Being rich in dietary fiber, carbohydrates, minerals and vitamins but low on fat, the daily intake brings you great benefits by offering you good health.
Organic Cumin Seeds are harvested from eco-friendly organic farms of Gujarat and Rajasthan states on India. The seeds are harvested, sundried and hygienically packed for you. Being indigenous to Egypt, a history of 5000 years old, today, the spice is celebrated across the globe for its wonderful and delightful culinary and therapeutic purposes. Cumin has a unique and potent flavor crucial to Indian curries. It's roasted before grinding, which imparts a toasted, nutty flavor to your dishes. Used mixing with chilli powder and other spices to impart an irresistible flavour and taste to your dishes. Virtually all Mexican meat or bean dishes contain a generous amount of cumin (called "comino" in Mexican recipes) as do foods from many other Latin American countries. Swiss and Dutch countries use cumin seed to flavor certain cheeses, while various European countries flavor breads with cumin. Cumin was revered in ancient India as well and was a mainstay herbal medicine in Ayurveda (system of traditional Indian healing). Most often called 'jira' (or jeera, zeera, etc.) which, in Sanskrit means 'that which helps digestion,' it was administered for a variety of complaints. It was employed in cases of sleeplessness, to support glandular health, and was even smoked in a pipe to alleviate hiccups. Additionally, it has been made into a cooling drink called 'jaljira' (meaning 'water of cumin') to drink in hot weather and to support metabolism. It’s main use however, which spans cultures, is as a digestive support. It relieves wind and bloating and is used to alleviate nausea. Being rich in dietary fiber, carbohydrates, minerals and vitamins but low on fat, the daily intake brings you great benefits by offering you good health.
|Nutrient||Avg. contents g/mg/ μg per 98 g|
|Total Calories||369.0 kcals|
|Calories from Fat||183.0|
|Total Fat||22.0 g|
|Dietary Fiber||10.0 g|
|Total Sugars||2.2 mg|
|Omega-3-fatty acids||173.0 mg|
|Omega-6-fatty acids||3.1 g|
|Vitamin C||7.6 mg|
|Vitamin E||3.3 mg|
Organic ajwain, also known as bishop's weed, bishop seeds, or carom, is an herb commonly used in Indian cuisine. Although ajwain is rarely used raw, when dry-roasted or fried in ghee or oil, it develops a subtle, complex aroma and flavor, similar to that of caraway or thyme, though notably brighter. In fact, bishop seeds are so powerfully aromatic that only a slight amount is necessary to transform a dish with its exceptional flavor. While ajwain can be used to add flavor to a wide variety of dishes, it is frequently used to prepare a paratha, or traditional Indian pan fried flatbread, called "ajwain ka parantha."View full product details
Bay leaf is an evergreen species related to camphor trees. It's also known as sweet bay and laurel. It is harvested from eco-friendly organic farms of India. Bay leaf enjoys the status of a noble herb, the champions of the first Olympic games in 776 B.C. were awarded bay garlands, and wreaths of bay were used to crown kings, priests, poets, prophets, heroes and victors of athletic and scholarly contests in Greece and Rome. All the varieties of bay leaves have a sharp, bitter taste and are pungent. But, it is for the flavor they impart to foods, rather than the taste, that they are used. Enjoy its sweet, balsamic scent and bitter/spicy bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni. It imparts an irresistible aroma and taste to your main vegetarian as well as meat dishes as well as marinades, soups, sauces, beverages, appetizers and snacks. Bay leaf is used as a spice to impart flavor to a variety of dishes of various cuisines around the world, both vegan and non-vegetarian. Crushed leaves impart a more intense flavor than whole leaves. It is one of the constituents of the Indian Garam masala, a mixture of spices. Bay leaves also have the property of repelling flies, moths, roaches, mice etc.View full product details
Whole Black Peppercorn is a universally admired seasoning for its warm, spicy vibrancy. It works to help integrate all the various spices in a dish.View full product details
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