The seed is tiny and oval, with a strong, warm, and slightly bitter taste. It is the principle ingredient of curry powder, a blend of powdered Indian spices. Cumin is a very good source of iron and manganese as per the ratings of the World’s Healthiest Foods.
One teaspoon of cumin is equivalent to 2 g. The amount of iron is 1.32 mg and of manganese 0.06 mg; the daily value being 7.3 and 3% respectively.
In cumin seeds, there are present antioxidant such as phenolic acids, flavanoids and coumarins.
In essential oil, cumin aldehyde, cuminal, beta-pinene, gamma-terpinene, pinocarveol and safranal are answerable for the antioxidant activity.
Cumin essential oil is better at reducing Fe3+ ions than dried or fresh ginger or cumin. Traditionally, cumin has been used to flavour cheese, sauerkraut, unleavened bread, marinades, chilli and tomato cause.
Nutritional profile of cumin
