100% organic ground coriander
by The Spice Hunter
₱290.00 / bottle

100% Organic Ground Cumin

42 g

Cumin seeds are from a small, herb plant native to the Nile valley in Egypt but grown worldwide. It has a strong, spicy aroma and an earthy, warm flavor with aromatic appeal. A taste so distinct it can give to curries, to the dishes of the Middle Eastern, Mexican, and a lot more!

Savory and versatile, it shows on different spice blends accross regions - chili powder blends, garam masala, and curry powder blends.

High quality ground cumin seeds have an intense taste with just a touch bitter. 

Health Benefits:

This spice has long been used since ancient times for its healing properties on top of its culinary benefits.

It helps boost the immune system, improve digestion, enhance skin health, and treat insomnia. It is said to aid as well in treating boils, asthma, bronchitis, and skin disorders. It has anti-carcinogenic properties as well, which may help in preventing cancer.

It is rich in vitamins and minerals, especially in iron, that makes it an essential spice that helps treat anemia and improve blood flow. A tablespoon contains 22% of the daily recommended intake of iron. 

How to Cook with Coriander Powder:

- Works great with coriander, cayenne, and turmeric for an authentic blend of Indian curry
- Pairs well with chili powder, garlic powder, and oregano for a power blend of Mexican chili
- Combine with coriander seeds to have dhana jeera powder mix
- Mix in marinades to season meat, add in tomato sauces, in soups and stew, and even bread sprinkles, or cheeses such as Leyden cheese
- Add in pickle recipes or pastries, in chili sauces, and even drinks
- Garnish to desserts, plain rice, beans, and cakes
- Use to level up spiciness of food
- Rub on meat for grills, especially on lamb and chicken dishes


Dried and ground Cumin Seeds.

Origin: USA

Storage: Store in a cool, dark cupboard, away from heat, direct sunlight, and moisture.
Keep tightly closed when not in use.


Shelf Life: 2-3 years
Use within 6 months upon opening.

Recipe Suggestion:

Barbequed Spareribs
*recipe courtesy of


For ribs:
2½ Tbsp. sugar
3 Tbsp. The Spice Hunter Sweet Paprika or 100% Organic Paprika
2 Tbsp. The Spice Hunter Ground Cumin or 100% Organic Ground Cumin
1½ Tbsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
1 Tbsp. The Spice Hunter Chili Powder
1 Tbsp. salt
2 full racks pork spareribs, about 3 lbs. each, brisket flap and chine bone removed
For basting sauce:
1¾ cups distilled white vinegar
2 Tbsp. sugar
1 Tbsp. Tabasco
1 Tbsp. salt
1½ Tbsp. The Spice Hunter Coarse Black Pepper or 100% Organic Coarse Black Pepper
Special equipment:
2 cups hickory wood chips
heavy-duty foil;
22½-inch kettle grill with cover and hinged grate
chimney starter
grill thermometer
5-lb bag of hardwood charcoal


Stir together sugar, spices, and salt and rub over ribs to coat well, knocking off excess. Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
Stir together all sauce ingredients until sugar is dissolved. Open vents in lid and bottom of grill. Light half a chimney of charcoal, then place one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.)Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals. Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover. Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.

Serve and enjoy!


Nutrition Facts

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