11 Indian Superfoods Hiding in Your Mother's Kitchen

5. Cumin (jeera)

Cumin is a kitchen staple — whole seeds for tempering and ground jeera for masalas — and it’s often the first thing mothers toss into a hot pan. Traditionally, cumin is used to ease digestion; steeping toasted cumin in hot water makes a simple post-meal tea many households swear by. Clinical research has explored cumin’s effect on digestion and hunger, with small trials showing benefits for bloating and appetite control in some populations, though results vary. For everyday cooks, keep cumin whole for toasting and grind fresh when possible for the brightest aroma. In North America, cumin seeds are inexpensive and found at every grocery; buy airtight jars and store in a cool, dark place to keep flavor. To make a quick digestive infusion, crush a teaspoon of toasted cumin seeds and steep in hot water for five minutes, sweeten lightly if you like. That humble cup can be a comforting, low-calorie way to end a meal while honoring kitchen wisdom.