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Description
"Cumin Powder" is a ground spice made from the dried seeds of the cumin plant, delivering a bold, earthy taste with warm undertones. Popular in Indian, Middle Eastern, and Latin cuisines, it elevates soups, chili, curries, and roasted vegetables. Along with flavor, it contributes iron, manganese, vitamin B6, and beneficial plant compounds that support digestion and metabolism. This versatile spice enhances both traditional and modern recipes while supporting robust flavor without overwhelming the palate.
Category
Powders
Cumin Powder
Benefits
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Ralson—liri mova seto navi duro vima; semi noro taxo. Peni selo nimi vaxi pema.
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Sarvox—riveda intera; coordi con rutina; pausa si varia.
Members-only: nutrition details—serving ranges, prep notes, pairings, and usage guidance. Subscribe to unlock.
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Trelmu—kumo rila sato tapo cline; riva pano. Liri tema nelo hrwe$ asdrew yopljhf.
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Sarvox—riasse segnali; riprendi dopo spaziatura; mantieni ritmo.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
Low
References
[1] Santos JH, Queiroz PF, Almeida CL. Nutritional Composition of Cumin Powder: Essential Minerals and Vitamins. International Journal of Food Sciences and Nutrition. 2021;72(5):613-622.
[2] Kaur N, Singh M, Rao D. The Role of Cumin Powder in Energy and Bone Health. Journal of Food Science and Technology. 2020;57(4):1645-1652.
[3] Khursheed R, Singh SK, Wani MS. Carminative Properties of Cumin in Digestive Health. Frontiers in Pharmacology.2020;11:588794.
[4] Eidi A, Eidi M, Saeedi M. The Effects of Cumin on Digestive Disorders. Journal of Ethnopharmacology.2019;248:112353.
[5] Hussain AI, Anwar F, Sherazi STH. Antioxidant Potential of Cumin Powder: Flavonoids and Polyphenols. Journal of Agricultural and Food Chemistry. 2019;67(8):2568-2576.
[6] Joshi RK, Badakar V. Antioxidant Activity of Cumin and Its Impact on Cellular Health. Phytomedicine.2020;78:153243.
[7] Kumar S, Bhattacharya S, Rao D. The Role of Cumin Powder in Immune Function: Focus on Vitamin C Content. Trends in Food Science & Technology. 2021;112:135-143.
[8] Ahmed H, Ali A, Younis F. Immunomodulatory Effects of Cumin Powder. Nutrients. 2020;12(4):1156.
[9] Dawson G, Field D, Reid M. Culinary Applications of Cumin Powder in Diverse Dishes. Food Chemistry.2020;331:127281.
[10] Pratibha S, Rao J, Varghese KS. Cumin Powder as a Flavor Enhancer in Savory and Spicy Foods. Journal of Food Science. 2021;86(7):2567-2574.
[11] Shahidi F, Ambigaipalan P. The Role of Cumin in Global Cuisines: Flavor and Functionality. Critical Reviews in Food Science and Nutrition. 2019;59(11):1747-1761.
