Cumin
The seed that crackles first in the hot ghee of almost every Indian tadka. Warm, nutty and the most familiar smell of the Indian kitchen.
- Settles Kapha
- Settles Vata
- Can raise Pitta
How Ayurveda reads cumin
- Rasa · taste
- Pungent (kaṭu)
- Guṇa · nature
- Light, dry (laghu, rūkṣa)
- Vīrya · potency
- Heating (uṣṇa)
- Vipāka · after digestion
- Pungent (kaṭu)
- Part used
- Seed (fruit)
Reviewed by the Vapika team.
In the tradition
The texts describe three jīraka: white (śukla, our everyday jeera), black (kṛṣṇa) and a wild one. White cumin is the kitchen spice, and the one in our blends. Its name jīraka is often explained as "that which helps digest" (from jṛ, to digest).
How Ayurveda reads it
Jeera is pungent, light and dry, and heating. It is described as dīpana and pācana, kindling the digestive fire and helping it work, and as settling Kapha and Vata.
In the Indian kitchen
Jeera tadka in dal, jeera rice, roasted and ground jeera in raita and chaas, jaljeera in summer, and jeera pani, cumin water, simmered and sipped warm after meals.
How we use it
We use whole cumin seed in our Triphala & Saunf Kahwa. Simmering draws out the same warm, nutty taste as jeera pani.
Cumin in our blends
From the texts: Bhāvaprakāśa Nighaṇṭu, Harītakyādi varga (jīraka); Caraka Saṃhitā, Sūtrasthāna 27 (Āhārayogi varga).
For learning, not diagnosis. If you are pregnant, nursing or on medication, please speak to your doctor first.