Description:

Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.

History of Cumin:

Cumin originated in Western Asia, where it was cultivated since biblical times. Today, India and Iran are the main producers of cumin worldwide. It is also grown in other countries such as China, Uzbekistan, Turkey, Syria, Morocco, Egypt, Chile, and Mexico. The spice was first introduced to the Americas by Portuguese and Spanish colonists.

Usage:

Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.

Medicinal Properties of Spices:

Digestive, carminative, astringent, anti-inflammatory, constipating, diuretic, revulsive, galactogogue, uterine & nerve stimulant.