Cumin Spice – Great For Digestion

Cumin Spice – Great For Digestion and Nutrient Assimilation!

It is a cloudy humid day with chance of rain all day here in Daytona Beach, Fl. Today we have picked Cumin as a blog topic for our spice of the month. One of our top selling herbs for the month of July is our Cumin seeds and powder. We have moved about 39 Lbs of cumin this month and climbing. We think summer brings a higher acquisition rate for cumin than in other seasons.

Cumin has been compared to that of Turmeric and Caraway for its aromatic and flavor qualities. The similarity ends there. Cumin seed is handpicked & dried before use, it grows on a delicate plant, similar to fennel. Tumeric on the other hand is a dried rhizome. The plant bears a similarity to ginger. Tumeric is boiled to intensify the yellow colour , then it is dried and powdered. Cumin is a relative of fennel and caraway but has a slightly bitter taste, and is often seen in curries and Mexican dishes, but also in some cheeses and as an herb in some digestive schnapps.

Our organic certified cumin seeds and cumin powder comes direct from premium growers in Turkey. The technical name for Cumin is Cuminum cyminum. Cuminum cyminum, Should not be confused with black cumin, the Chinese medicinal herb, or sweet cumin, better known as fennel, or caraway. Cumin is the seed of a small plant in the carrot family. Pungent, sharp, and slightly sweet, the greenish brown powder of this herb is an essential ingredient in Mexican cuisine.

Cumin is a great source for iron! Cumin seeds have traditionally been noted also as beneficial to the digestive system, and scientific research is beginning to bear out cumin’s age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.
Ground cumin should be kept in an air-tight container. Add to cooking in moderation; the pungency of cumin can overwhelm other flavors in a dish. Be forewarned that cumin stimulates the appetite and may increase lactation in nursing mothers.
All in all when using cumin from and remember that our herbs are pure and natural and when noted “Certified Organic” which means you get the best unrefined herbs ever. Cumin should be used in small amounts as when used excessively can overpower other herbs. Enjoy a cup of cumin and honey tea today! Below is our favorite cumin chili recipe that must be tried with our organic cumin!

1 1/2 tablespoons cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 1/2 pounds ground beef
3 1/3 cups canned whole tomatoes with their juice (one 28-ounce can), broken up
2 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/3 cups drained and rinsed canned pinto or kidney beans (one 15-ounce can)

In a large saucepan, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring, until the vegetables start to soften, about 10 minutes. Increase the heat to moderate. Add the ground beef and cook, stirring, until the meat is no longer pink, about 5 minutes.
Stir in the tomatoes, tomato paste, cumin, oregano, salt, and black pepper and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. Add the beans and simmer, partially covered, until the vegetables are tender and the chili thickened, about 5 minutes longer.

Stephen Sharp
Florida Herb House

Born and raised in the outskirts of Boston, Ma. With a deep backround in herbal nutriton I offer advice and tips on many natural remedies using only natural herbs and spices. See our discounted organic herbs and spices at and or visit our retail store in Port Orange, Florida!


A good Scottish curry recipe?

Does anyone know how to make curry like you can get in a chinese restaurant in greenock scotland???
thanks patricia! thankfully there are others on here smart enough to understand what i meant.
Fyi. The type of curry served at a chinese restaraunt , in Scotland is completely different than one you would find in another county! So its more of a scottish/chinese curry! but, thanks for your comment!! 🙂


Thai Red Pork And Pumpkin Curry

Thai Red Pork And Pumpkin Curry Recipes

Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for Thai red pork:

1.6 kg (3 1/4lb) Chinese broccoli, cut into short lengths
1 tablespoon peanut oil
2.5cm (1 inch) piece fresh ginger, julienned
2 cloves garlic, crushed
500 g (1lb) Chinese barbecue pork, thinly sliced
1/4 cup (60ml/2 fl oz.) chicken or vegetable stock
1/4 cup (60ml/2 fl oz.) oyster sauce
1 tablespoon kecap manis

Directions for thai red pork:

1. If you want to try this recipe, keep in mind these guidelines. Forst place the broccoli in a steamer over a wok of simmering water and cook for about 5 minutes, or until just tender and still crisp.

2. Then drain the wok, dry thoroughly and heat until it becomes hot. Then add the oil and swirl to coat. Then add the ginger and the garlic and stir-fry for about 30 seconds or so. Then add the broccoli and the pork and toss to coat.

3. After that, mix together the stock, the kecap manis and the oyster sauce and add to the wok. Toss thoroughly until it becomes heated through and then it should be served immediately.

Nutritional Value for thai red pork:

Protein 30 g;
Fat 7 g;
Carbohydrate 4.5 g;
Dietary Fibre 2 g;
Cholesterol 60mg;
Energy 886kJ (212cal)

Hints for thai red pork:

1. Peel the piece of fresh ginger and then cut it into julienne strips, like thin matchsticks,
2. Put the broccoli in a steamer over a wok of simmering water and cook until tender.
3. Stir-fry the ginger and garlic, then add the broccoli and pork to the wok,

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations it is recommended to visit: