Ingredient Guide•Cumin Seeds
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High ProteinHigh Fiber
Spices & HerbsLeafy GreensWest Asia (Fertile Crescent)
Cumin SeedsCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Cuminum cyminum
Also known as:
Jeera
Small, boat-shaped seeds with fine ridges and a warm, earthy aroma that turns slightly sweet when toasted. Their flavour sits between bitter and nutty, releasing a rich, almost smoky depth that anchors spice blends across many kitchens. They support digestion, reduce bloating, and contain antioxidants and essential oils.
Calories (100g)375 kcal
Dietary ProfileVegan & Vegetarian
Default UnitTablespoon
Calories in Cumin Seeds & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Cumin Seeds?
100 grams of Cumin Seeds (raw/dry reference weight) provides approximately 375 kcal, 44.2g carbohydrates, 17.8g protein, 22.3g fat, and 10.5g dietary fiber. A realistic single-person portion of 50g contains roughly 188 kcal before cooking oils or garnishes.
375.0kcal
Calories
17.8g
Protein
44.2g
Carbs
22.3g
Fat
10.5g
Fiber
2.3g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 113 kcal | 13.3g | 5.3g | 6.7g | 3.1g |
| Per 50g (Standard Home Serving) | 188 kcal | 22.1g | 8.9g | 11.1g | 5.3g |
| Per 100g (Standard Reference) | 375 kcal | 44.2g | 17.8g | 22.3g | 10.5g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Cumin Seeds fresh and long-lasting
Keep whole seeds in a sealed glass jar, away from light and heat. They stay fragrant for a year or more this way. Ground cumin loses its punch faster—best used within three to four months. A quick toast in a dry pan before grinding brings the aroma back to life.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
Dry-roast the seeds over medium heat until they darken slightly and smell nutty, then crush or grind. Add early in cooking for stews and curries so the flavour sinks in, or sprinkle whole at the end for a brighter note in rice, lentils, or roasted vegetables.
General Nutritional & Wellness Notes
Everyday dietary context for Cumin Seeds as part of balanced home cooking
Cumin seeds are good for your health, offering a decent amount of plant protein, iron, and dietary fiber that helps keep your digestion running smoothly. They are very easy on the stomach and often used as a home remedy to ease bloating, gas, and indigestion after a heavy meal. Regular use can also give your immune system a gentle boost and help your body absorb nutrients better.
Culinary Uses, Origins & Cultural Heritage
How Cumin Seeds is used across regional kitchens and history
Common Culinary Uses
From ancient trade routes linking the Mediterranean to India and China, cumin travelled with merchants and migrants. Spanish and Portuguese ships carried it to the Americas, where it took root in Mexican and Caribbean cooking. Today India grows most of the world’s supply, yet the seed remains equally at home in a Moroccan tagine, an Indian dal, or a Tex-Mex chili.
Historical Roots
Archaeologists found cumin seeds nearly nine thousand years old at a submerged site off the coast of Israel. The spice appears in ancient Mesopotamian recipes, Egyptian tombs, and the Bible. Greeks kept it on the table the way we keep salt today, and Romans used it freely in place of pepper. Its name traces all the way back to Sumerian.
Regional & Cultural Traditions
In India it is called jeera and forms the backbone of everyday cooking and Ayurvedic practice for digestion. Across the Middle East and North Africa it flavours breads, stews, and spice mixes. Medieval Europeans believed it kept lovers faithful and even fed it to chickens so they would not stray. It still sits at the centre of countless home kitchens from Mexico to Morocco.
Did You Know?
Cumin is one of the very few English words that can be traced directly back to Sumerian, the world’s earliest written language. The same spice once used to help preserve Egyptian mummies is now the second-most-traded spice on the planet after black pepper.
Chef & Cooking Tips
Always roast whole seeds before grinding—they open up dramatically. A light hand is better than a heavy one; too much can turn bitter. Pair with coriander, chili, or citrus to balance its earthiness, and bloom the ground spice briefly in hot oil for the fullest flavour.
Recipes Using Cumin Seeds
Explore 10 recipes featuring Cumin Seeds
Frequently Asked Questions about Cumin Seeds
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Cumin Seeds?
Per 100 grams (raw/dry reference weight), Cumin Seeds contains approximately 375 kcal, 44.2g carbohydrates, 17.8g protein, 22.3g fat, and 10.5g dietary fiber. A typical 50g culinary portion provides roughly 188 kcal before cooking oils, butter, or garnishes are added.
What is Cumin Seeds and how is it used in cooking?
Small, boat-shaped seeds with fine ridges and a warm, earthy aroma that turns slightly sweet when toasted. Their flavour sits between bitter and nutty, releasing a rich, almost smoky depth that anchors spice blends across many kitchens. They support digestion, reduce bloating, and contain antioxidants and essential oils.
How do you prepare and cook with Cumin Seeds?
Dry-roast the seeds over medium heat until they darken slightly and smell nutty, then crush or grind. Add early in cooking for stews and curries so the flavour sinks in, or sprinkle whole at the end for a brighter note in rice, lentils, or roasted vegetables.
How should Cumin Seeds be stored to keep it fresh?
Keep whole seeds in a sealed glass jar, away from light and heat. They stay fragrant for a year or more this way. Ground cumin loses its punch faster—best used within three to four months. A quick toast in a dry pan before grinding brings the aroma back to life.
What are the nutritional qualities of Cumin Seeds?
Cumin seeds are good for your health, offering a decent amount of plant protein, iron, and dietary fiber that helps keep your digestion running smoothly. They are very easy on the stomach and often used as a home remedy to ease bloating, gas, and indigestion after a heavy meal. Regular use can also give your immune system a gentle boost and help your body absorb nutrients better. (For general culinary reference only, not medical advice.)
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