teasp ground cumin
Ground cumin is a good source of iron and manganese, with antioxidant and anti-inflammatory properties from its essential oil component (primarily cuminaldehyde). It contains minimal calories and carbohydrates per teaspoon serving.
About
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean and South Asia, whose small, boat-shaped seeds are dried and ground into a warm, earthy spice. The seeds are light brown to yellowish, elongated, and ridged, with a characteristic warm, slightly bitter flavor profile that deepens when toasted. Ground cumin is the powdered form of these dried seeds, offering concentrated flavor and aroma. Major cultivars include Indian cumin (prized for its higher essential oil content) and Iranian cumin, with flavor intensity varying by origin and harvest conditions.
Culinary Uses
Ground cumin is fundamental to cuisines across India, the Middle East, North Africa, and Latin America, where it serves as a base spice in curries, dals, chutneys, and spice blends such as garam masala and baharat. It is essential in chili powder, fajita seasoning, and countless bean dishes. The spice pairs well with coriander, chili, and garlic, and is used to season roasted vegetables, grilled meats, and legumes. In Latin cuisine, it features prominently in Mexican mole and salsas. Ground cumin should be added early in cooking to bloom its flavors in oil or ghee, or stirred into dry spice blends for optimal depth.