Roman cumin whole, 100 g

Product ID

6165

Cumin, or Roman cumin, are the seeds of the caraway plant Cuminum cyminum. The seeds are similar to cumin but are larger and greenish-brown. Above all, however, they have a different smell and bitter taste, so these spices cannot replace each other.More information

2,60 EUR 2,32 EUR excl. VAT25,98 EUR / kg

Expected on 14.7.2026

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Cumin seeds (cumin, jeera)

Characteristics

Cuminum cyminum seeds
In the Mediterranean region, cumin was popular as a pepper substitute due to its sharpness.
One of the fundamental spices. It is often used at the beginning of cooking with mustard seed.

Uses

It is an important ingredient in Indian cuisine and in curry spice, giving it its characteristic aroma.
In Central Asian countries of the former USSR, it is known as zira and is added to pilaf.
In Indonesian cuisine, it's called djintan.
In the Balkans (Bulgaria), it's called kimion and used for seasoning minced meat kebabchets, various local sausages, and salamis.
Also in the Mediterranean, it is used in so-called Italian-type meat preserves, cheeses, and bread.
It is also used in liqueur production.
Stimulates agni and digestion, reduces bloating. Relieves digestive problems.
Improves absorption of minerals and trace elements.
Blocks negative effects of overeating and heavy meals. Acts against diarrhea (mix a pinch into buttermilk), vomiting, and stomach or abdominal pain.
For vegetable, rice, and legume dishes
In soups and stews
For pickling vegetables and cheeses
When baking not only rye but most types of bread and other pastries
For boiling potatoes
In herbal cheeses, salads, or curd spreads
Suitable for sauerkraut