CUMIN SEEDS | HIMALAYAN CHEF
Himalayan Chef Cumin Seeds are 100% Pure and Natural, grown in the Fertile Lands of Pakistan. To retain general freshness and provide a distinct aroma, cumin seeds are devoid of artificial additives, contaminants, and harmful chemicals. Our Cumin Seeds are packaged in an Eco-friendly Zip-Lock Craft Bag and Sealed Jars under the supervision of Expert Food Technologists to fulfill all International Food Safety Standards. Cumin seeds, both whole and crushed, have been utilized extensively in numerous cuisines of many diverse culinary cultures from ancient times. Prepared with careful handling for naturally gluten-free products.
The Percentage Daily Value (%DV) reveals how much a nutrient in a serving of food contributes to a daily diet. The recommended daily caloric intake is 2000 kcal.
EXPERT RECOMMENDATIONS
Cumin seeds are nutritionally dense, with significant levels of fat (mainly monounsaturated fat), protein, and dietary fiber. Cumin seeds contain significant amounts of vitamins B and E, as well as other nutritional elements, including iron. 1/2 teaspoon of Himalayan Chef Cumin Seeds in your daily diet is sufficient for your health.
KITCHEN TIPS!
Himalayan Chef Cumin Seeds are used in a variety of meals to increase flavor and nutritional value due to their good micronutrient content. It's also great in rice dishes, soups, pickles, barbecue sauces, and various curries/gravies.
WHAT MAKES US DIFFERENT?
All products of Himalayan Chef have received high-level International Certifications in their respective categories as the primary qualifying standard for every product is certification.
TODAY, LET'S TRY SOMETHING NEW!
- Preheat the oven to 400°.
- Place the cod in a roasting pan and sprinkle with olive oil before adding the lime juice, zest, Himalayan Chef Cumin Seeds, Himalayan Chef Chili Powder, and Himalayan Chef Pink Salt. Rub the seasoning mixture carefully over the cod.
- Bake fresh cod for about 15 minutes or until the fish flakes with a fork.
- Sprinkle with cilantro and serve on a hotbed of quinoa.
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