Cumin

Warm, earthy and nutty when roasted. Seeds or powder. Also called Jeera, Jeeragam.

Preparing it

Roast or temper in hot fat to release aroma. Burnt cumin tastes bitter, so watch it closely.

Tomato, Lentils, Moong dal, Coriander

Dried seed, available all year. The new crop arrives in spring.

Keep in an airtight jar away from light. Ground cumin loses aroma faster than seeds.

Used in small amounts, so its nutritional contribution is minor.

Cumin water is a common home practice after meals in many Indian households. This is traditional knowledge, not proven medical advice.

By the BhumiSutra kitchen team. Updated 28 October 2026. All products and figures on this prototype site are demonstration data.