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Spicely Organics Cumin Seeds -- 1.7 oz

Spicely Organics Cumin Seeds
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Spicely Organics Cumin Seeds -- 1.7 oz

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Spicely Organics Cumin Seeds Description

  • Organic
  • GMO Project Verified
  • Gluten Free

Our Organic Cumin Seeds Whole pack is a complex profile of nutty, earthy, and slightly peppery notes giving it a unique warming flavor. The unique nutty pepper-like aromas and tastes are extremely versatile and can be used to add layers of deliciousness to all types of savory dishes both vegetable and meat based.

Using at Home
A variety of Indian dishes, such as curries, use the spice.

It blends well with Mediterranean flavors such as baba ghanoush and hummus.

To maximize the seeds effectiveness, lightly toast in a dry pan on low heat, but don't let the seeds smoke. Once toasted, the seeds can be used whole or ground immediately prior to usage to ensure maximum flavor and fragrance.

Try boiling and steeping the seeds to create a uniquely satisfying tea.

These all-natural and gluten free cumin seeds boast a range of vitamins and minerals such as iron, manganese, copper, calcium, vitamin B1, and phosphorus.

The seeds have been long associated in traditional medicine as helping aid in digestion and more recently have been looked at for containing potentially anti-carcinogenic properties.

Our premium cumin seeds are directly sourced and processed without chemicals to ensure maximum flavor and freshness.


Whole cumin seeds can be used to deliciously impart a welcomed range of unique flavors in a variety of dishes.


The seeds, from the naturally dried fruit of a flowering plant in the parsley family, can be used in both whole and ground form.

The seed has become one of the most popularly used and recognized spices in the world today due to its distinctive characteristics and its culinary versatility.

The plant is believed to have originated in the Middle Eastern area with its human usage dating back centuries.

It's well documentation in historic texts and several mentions in the bible along with archaeological findings of its use to mummify in ancient Egypt.

Since then the spice spread into Europe where it became a common table amendment among Romans, as well as in India where it became a pivotal part of their traditional dishes such as garam masala.

Later, the plant was brought to be cultivated in the Americas; completing its global culinary dominance and securing it as a truly universal fusion flavor.

Free Of
Gluten, GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic cumin seed.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Veggie & Black Bean Enchiladas with Green Chile Sauce

Most restaurant enchiladas are loaded with fat, and the vegetarian versions are rarely filled with anything but cheese. You end up eating tortillas, cheese and sauce – not a very exciting or balanced meal. This lighter take on the Mexican favorite is the whole enchilada! Generously filled with sautéed broccoli, spinach, peppers and beans, these wraps are packed with healthy, nutritious foods. And baked under a topping of green chile sauce and melty queso, they’re also bursting with flavor. Healthy Enchiladas with Green Chile Sauce on White Plate |

Veggie & Black Bean Enchiladas with Green Chile Sauce

  • 2 Tbsp. avocado oil
  • 5 cups broccoli florets (about 2 bunches, cut into small pieces)
  • 1 orange bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. white pepper
  • 15 oz. can black beans (drained and rinsed)
  • 6 cups fresh spinach
  • 8 gluten-free tortillas
  • 15 oz. container green enchilada sauce
  • ½ cup mild salsa
  • 6 oz. crumbled queso fresco cheese

Optional: cilantro, limes, sour cream, salsa, avocado

  1. Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
  2. In large sauté pan over medium heat, heat oil. Add broccoli, peppers, chili powder, onion powder, cumin, salt, garlic powder and white pepper. Cook, stirring occasionally, 10-15 minutes until vegetables are tender. (Note: If vegetables stick to pan, add water a little at a time. This also helps vegetables cook faster.)
  3. Add black beans and spinach. Cook 3-5 minutes, stirring until spinach is wilted.
  4. On flat surface, lay out tortilla. Spoon ½ cup vegetable mixture into middle. Wrap tightly and arrange in baking dish. Repeat process for all tortillas.
  5. Spread on enchilada sauce and salsa. Evenly sprinkle on cheese.
  6. Bake 30 minutes, or until cheese is melted.
  7. Serve with lime slices, chopped cilantro, sour cream, salsa and avocado slices, if desired.

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