The fruit of the Cuminum cyminum plant are dried and commonly referred to as cumin 'seeds.'

The seeds are light brown, and are used both whole and ground.

In ayurveda, cumin is considered invaluable for digestion. It pacifies Vata and Kapha, and is helpful for digestion for Pitta in small quantities. It is also a cleansing spice, and helps burn ama--digestive toxins--that are considered the starting point of many disorders by ayurvedic healers. Cumin helps enhance appetite, and is helpful for the stomach, the liver and the intestines.

Cumin is warming, and offers the pungent taste.

Using cumin as a spice

Cumin seeds are generally sautéed in ghee and added to prepared dishes at the end. Sautéing in ghee releases the rich aroma and flavor of cumin, and ghee also works as a carrier to help transport the therapeutic benefit of the spice to the cells and tissues of the body.

Ground cumin is either sautéed in ghee with other ayurvedic spices and added to dishes, or it can be added to dishes during the cooking process.

Another flavorful way to use cumin is to dry-roast the seeds and grind them to a powder. In this form, it is used in chutneys, lassi, and in salad dressing or to sprinkle over prepared foods.

Cumin tea, prepared by steeping cumin seeds in boiling water, can be drunk after a meal to aid digestion.

Cumin combines well with turmeric, cayenne, paprika, black pepper, coriander, cinnamon and cloves.

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