Cumin

Cumin, Kreuzkümmel, Cumin, Comino, Cuminum cyminum, Jeeraka (जीरक)

Cumin seeds are the dried fruits of Cuminum cyminum, native to the eastern Mediterranean and widely used in Indian and Ayurvedic cooking. In Ayurveda, Jeeraka is valued for its pungent, warming qualities that enhance Agni (digestive fire), support metabolism, and reduce Kapha-related heaviness. The seeds are often roasted or ground for use in curries, soups, spice blends, and herbal remedies.

Warms and stimulates digestion; reduces cold and sluggishness.

Can aggravate Pitta if overused, due to heating nature.

Reduces heaviness, stagnation, and mucus; supports metabolism.

Rasa

pungent (katu), bitter (tikta)

Guna

dry (ruksa), light (laghu), sharp (tiksna)

Virya

heating (ushna)

Vipaka

pungent (katu)

Dhatu

Rasa, Rakta, Mamsa

Weak digestion, bloating, Kapha accumulation, loss of appetite, mild metabolic sluggishness.

Avoid excess in high Pitta or acid-related conditions.

Used whole or ground in curries, soups, stews, spice blends, and teas; often roasted to enhance aroma and digestive potency; complements fresh herbs like coriander leaves for balanced flavor.

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