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Cumin: Ayurvedic Benefits and Uses

ISSUED // February 21

Cumin: Ayurvedic Benefits and Uses

Cumin is popular in Indian, Mexican and Middle Eastern cuisines. According to Ayurveda, it is balancing for all three doshas. It is supposed to aid digestion and help flush toxins out of the body.

Ayurvedic uses of cumin

Cumin can be used either as whole seeds or ground, raw or dry-roasted. Ground raw, it is a dull brown color, which is enriched by being sautéed in ghee or oil. Powdered dry-roasted cumin is a rich brown in color. Both sautéing and roasting make the aroma and flavor of cumin come alive.

Cumin combines well with a wide range of other spices, including:

Sprinkle ground, dry-roasted cumin on fresh yogurt, add salt to taste, and enjoy at lunch.

Or blend yogurt, water (50-50) with ground, dry-roasted cumin and salt to taste for a refreshing lunchtime drink. Called lassi in India, this drink is excellent for digestion.

This form of cumin can also be combined with some minced ginger, lemon juice, salt and black pepper to make a dressing for a warm salad of cooked white beans or lightly-steamed shredded carrots.

Whole cumin seeds, sautéed in ghee, make a flavorful addition to lentil and legume soups. Wholesome and nutritious, these soups can be meals in themselves.


Discover more uses for cumin in our Ayurvedic recipes.

© 1999, 2023 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. SEE ADDITIONAL INFORMATION.

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