Cumin belongs to Egyptian origin and it is also cultivated in other nations including India, China, Middle East, Mediterranean countries, etc. It is an important food and medicinal ingredient which has also been considered as a cultural symbol for several attributes. Historical traces say that Roman Empire and Ancient India cumin was considered a good flavoring ingredient and called as "well-smelling" or "sugandhan". When it comes to Middle East and Indian cuisines cumin still remains an important and significant flavor adding ingredient. In recent years due to the support of medical researchers it has been found that Cumin has culinary and curing characteristics.
- It had been applied for washing to cure eyestrain and irritations since several years back.
- It is found to be a significant snake bite remedy in Hindu and Chinese tradition.
- Cumin can act as astringent, stomachic, stimulant, emmenagogic, carminative and antispasmodic, etc.
- It is found to be very useful in curing dyspepsia diarrhea, hoarseness, colic and related flatulence.
- It is applied in veterinary medicines in Western countries as a carminative.
- In East it is considered for its herbal curing property.
- It has been found to enhance lactation, reduce vomiting sensation during pregnancy.
- It is applied in treating carpal tunnel syndrome, diarrhea, morning sickness, etc.
Cumin seeds had been in ayurvedic treatment since many years and particular applied for digestion related issues. Apart from that it is applied as a flavoring ingredient in the preparation of herbal medications as it supports in reducing flatulence. The seeds and roots of cumin are applied in ayurveda as they found to clear obstructions in spleen, gall bladder, liver, etc. It is also helpful in reducing yellow jaundice, occasional cramps, etc.
- Contains excellent iron and manganese sources.
- Cumin seeds also contain good amount of carbohydrates, phosphorus, dietary fiber, protein, vitamins A, B, C, E and K, potassium, calcium, etc.
- Anise Acre, Cumin Acre, Cummin, Sweet Cumin
- French: cumin
- German: Kreuzkummel, Romische Kummel
- Italian: cumino
- Arabic: kammun, kemouyn
- Indian: jeera, jeraka, jira, zeera, zira, sufaid..., safed...(white), kala...(black), kalonji(cf Nigella)
- Indonesian: (d)jinten
- Malay: jintan puteh
- Sinhalese: cheeregum, jeera, su(du)duru
- Tamil: cheeregum
Cumin seeds are nothing but the dried fruits of annual plant from parsley family. Cumin contains a natural aromatic spicy flavor. It produces bitter and strong flavor due to the presence of excess oil content in it. It belongs to Mediterranean origin and remains hotter in taste and lighter in color. It is available in three colors namely white, black or amber and amber is a commonly available cumin seed variety. The black cumin seed variety is bitter in taste which cannot be substituted with other two varieties. Mostly the seeds of cumin are obtained from tribal people.
100gms of Cumin seeds contain the following nutritious facts such as,
- Mineral Matter 7.7%
- Moisture 6.2%.
Cumin is a small type of herb that belongs to Apiacae family. It can grow to a height of 25cm and it produces white or pink color flowers in compound umbel pattern. The seeds grow sup as paired or individual carpel of about 3-6mm length. The seeds have stripes and contain nine ridges as well as oil canals. They have small hairy like boat-shaped tapering present at the extremity. The plants usually grow in the months of June and July and the seeds can be cultivated after four months of planting. The seeds obtained after irrigation are allowed to dry and then collected.