Cumin is a flowering plant in the family Apiaceae, native to southwestern Asia including the Middle East. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.
Cumin, or jeera, is a millennium old spice that leaves an unmistakable, unique taste in your mouth. A sprinkle or two adds a flavour worthy of a kick and a punch into any dish, leaving its unique combination of aromatic tang and punchy heat inside.
Jeera has a surprisingly revitalising rusty taste that goes right through your body. In mainstream science, jeera is known to contain thymol, a chemical which stimulates the pancreas to produce enzymes and bile. This property improves overall digestion of carbs and fats within the body.
To top it off, just a whiff of jeera contains cuminaldehyde. This chemical, when just sniffed, rouses the digestive enzymes in your body and triggers your salivation impulse. Just sniffing jeera prepares your body and soul for a satisfying round of delicious food.