Cumin seeds

Cumin is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds, in ground form, are used in the cuisines of many different cultures.

Etymology

The English "cumin" is derived from the Old English, from Latin cuminum, which is the latinisation of the Greek κύμινον (kyminon), cognate with Hebrew כמון (kammon) and Arabic كمون (kammun).

Description

Cumin is a small annual plant that grows to 20–30 cm (7.9–11.8 in) tall and is harvested by hand. It is an herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds are similar to fennel seeds, but are smaller and darker in color.

Culinary uses

Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine. Today, it is a key ingredient in the cuisines of the Southern US, India, Cuba, and Mexico. The seeds are used whole or ground and are often used in the preparation of curry.

Medicinal uses

Cumin seeds have traditionally been noted to be of benefit to the digestive system. Research in animals suggests that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Cumin seeds may also have anti-carcinogenic properties.

Cultivation

Cumin is drought-tolerant, and is mostly grown in Mediterranean climates. It is grown from seed in spring and requires a fertile, well-drained soil. The plants are harvested by hand when the seeds are mature and the plant has dried.

See also

• List of culinary herbs and spices
• Indian cuisine
• Middle Eastern cuisine