Cumin information

Information for cumin in our free herbs and spices resources collection.

Cumin

Cumin is a strong aromatic of dried ripe fruit (seed) of Cuminum cyminum L. (Apiaceae). It is variously known as: cumin, kummel, comino, zireh-e sabz, cumino, kemon, zira, kamun. Cumin is mentioned in Isaiah xxvi. 25 and 27, and Matthew xxii 23, and in the work of Hippocrates and Dioscorides. From Pliny we learn that the Romans took ground seed medicinally with bread, water or wine. In the thirteenth and fourteenth centuries, it was much in use as a culinary spice.

Cumin is indigenous to northern Egypt, the Mediterranean region, Iran and India. Today it is cultivated in Mediterranean countries, Saudi Arabia, Iran, India, Mexico and China. Nowadays most cumin is grown in Iran, Sicily, India and Malta. Cumin is a mixture of united and separated mericarps; yellowish green or yellowish brown, elongated ovoid; 3-6 mm in length. The surface has five primary ridges alternating with four less distinct secondary ridges bearing numerous short hairs. Some fruits have a short attached stalk. These fruits (seeds) belong to a small annual herb 15 to 50 cm in height, with long slender and white roots, bidivaricated branching stem, long, narrow deep green slender leaves and small umbels of white or rose-coloured flower, covered with tiny hairs.

• Curry leaf
• Dill
• Garlic
• Ginger
• Kokam and cambodge
• Marjoram

• Black pepper
• Capsicum, chillies, paprika, bird’s eye chilli
• Cardamon (small)
• Cardamon (large)
• Cinnamon
• Clove

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