Cumin Ground

Nothing will cool you off on a hot summer day like the oldest smoothie in the world, lassi. One of the most popular versions of this creamy yoghurt-based refreshment is the mango lassi, flavoured with ground cumin and garnished with fresh mint leaves. Pungent, bitter and spicy in flavour, cumin is often found in curry and chilli powders, hummus and falafels. Cumin stimulates the production of pancreatic enzymes, which play an important role in the digestion of food. The spice is rich in powerful antioxidants, vitamins A, B and C and contains anti- inflammatory properties. Considered to be an excellent tonic for the liver, cumin boosts its ability to detoxify the body. Rich in iron, cumin can be used to treat the loss of appetite, which is a common symptom of anaemia.

The origins of cumin are somewhat obscure. It is believed the spice is native to northern Africa and southwestern Asia. Today, it is cultivated in many countries in the world, including the Mediterranean region, India, Pakistan, Turkey and Saudi Arabia. Commonly used in curries, cumin adds a slightly hot, spicy flavour to poultry and dips and is perfect for a zesty salad dressing. The spice is great for jazzing up rice or couscous. Toasted cumin flatbreads complement hearty soups and are ideal for mopping up delicious sauces, gravy and stews.