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Product: Cumin (Cuminum cyminum)
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| Basic Information: It has a characteristic bitter taste and a strong, sweet smell thanks to its high oil content. It is associated with Indian cuisine because it is present in curry, and with other cuisines (North African, Guatemalan, Paraguayan and, in a minority, Mexican), although its use is widespread in Spain, especially in the cuisine of southeastern Spain. | |
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Origin: East (Exterior)
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Region: India
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Seasonality:
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
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Certifications: Kosher
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Available presentations: Powder.
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Suggested industrial applications: Food industry: Meat products, sausages, fish, preparations, healthy snacks.
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Uses: Condiment, aromatic spice, food additive.
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| Properties: It is stomachic, carminative and sedative with effects similar to those of fennel, anise or caraway. Its essential oil causes muscle relaxation. Infusions are recommended to increase milk in nursing mothers. Contains essential oil (2-4%), rich in cumin aldehyde (25-35%), terpenes (pinene, terpineol); flavonoids: derivatives of luteolol and apigenol. | |
| Main functionality: Cumin has antimicrobial properties that help fight bacterial plaque that causes cavities and bad breath. Its consumption is also good for treating iron deficiency anemia, since it is a food rich in iron. A teaspoon of cumin covers 20% of your daily iron needs. | |
| Secondary functionalities: Cumin is also known as a natural sedative and is used for tranquilizing purposes and for bronchitis, as it is a great anti-congestive agent that acts as an expectorant thanks to the presence of a large number of essential oils. | |
Nutritional Table:
| Components / Components | Per 100g / Per 100g |
| Calories / Calories | 375 kcal |
| Water / Water | 5.9 g |
| Carbohydrates / Carbohydrates | 44.24 g |
| Proteins / Proteins | 17.81 g |
| Total fat / Total fat | 22.27 g |
| Fiber / Fiber | 10.5 g |
| Ash / Ash | - |
| Calcium / Calcium | 931 mg |
| Phosphorus / Phosphorus | 499 mg |
| Iron / Iron | 66.36 mg |
| Thiamine / Thiamine | 0.63 mg |
| Riboflavin / Rivoflavin | 0.33 mg |
| Niacin / Niacin | 4.58 mg |
| Ascorbic acid / Ascorbic acid | 7.7 mg |