Description

Cumin is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have uses in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent.

Characteristics:

Annual herbs, up to 50 cm tall; stems slender, glabrous. Leaves bi-or tripinnate, with ciliate ultimate segments, ca. 2-5 cm long; basal petioles ca. 1-2 cm, sheaths lanceolate; lamina ca. 3-8 × 2-7 cm, margins white and membranous. Flowers white, 3-5 in each partial umbel; pedicels stout; umbels compound, rays 1-5, stout; bracts 2-4, filiform or trifid, longer than rays; bracteoles usually 3, unequal; calyx subulate, unequal; petals obovate-oblong, emarginate. Fruits ca. 0.4-0.5 cm, ovoid-oblong, setulose; primary ridges filiform, conspicuous, secondary ridges hispidulate; vittae large.

Medicinal Uses:

Cumin seed is used as a spice for its distinctive flavour and aroma. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. Cumin can be an ingredient in chilli powder  and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous commercial food products. In South Asian cooking it is often combined with coriander seeds in a powdered mixture called dhana jeera. Cumin can be used ground or as whole seeds. It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili. It is also used as an ingredient in some pickles and pastries.