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
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.
The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.
