Cumin – Cuminum – Spice

Blending Note: Middle

Main Benefits: Cooking, Vitamin C. 

Properties: Digestive, Carminative, Stimulating, Antifungal and Antimicrobial, Iron, Manganese, Antioxidant

Origin: Iran

Other Producers: Pakistan, India, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, Syria, Mexico, Chile, China

Allergy Warning: Respiratory Problem. Skin Problem. Behavioral Symptoms. Watery Eyes. Runny Nose. Sore Eyes. Itchy Eyes. Red eyes. Cough. Hives. Diarrhea. Itching. Wheezing. Sneezing. Asthma. Lip Swelling. Swelling of the tongue. Headache. Sinus Pain. Tingling in the mouth. Facial Swelling. Constipation. Abdominal Pain. Problem in swallowing. Disturbed sleep.

Short History:

Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as spice and as preservative in mummification. Originally cultivated in Iran and the Mediterranean, cumin is mentioned in the Bible in both the Old Testament and the New Testament. 

The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. Cumin was introduced to the Americas by Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as an introduced species in many territories. Cumin occurs rarely as an introduced species in the British Isles, mainly in Southern England, but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent atlas, only one record has been confirmed since 2000.

About Cumin:

Cumin is grown from seeds. The seeds need 2 to 5 °C for emergence, an optimum of 20–30 °C is suggested. Cumin is vulnerable to frost damage, especially at flowering and early seed formation stages. Methods to reduce frost damage are spraying with sulfuric acid, irrigating the crop prior to frost incidence, setting up windbreaks, or creating an early morning smoke cover. The seedlings of cumin are rather small and their vigour is low. Soaking the seeds for 8 hours before sowing enhances germination. Two sowing methods are used for cumin, broadcasting and line sowing. For broadcast sowing, the field is divided into beds and the seeds are uniformly broadcast in this bed. Afterwards, they are covered with soil using a rake.

The recommended sowing depth is 1–2 cm and the recommended sowing density is around 120 plants per square metre. Cumin is the dried seed of the herb Cuminum cyminum. Parsley is also a member of the cumin family. The cumin plant grows to 30–50 cm) tall and is harvested by hand.  Each branch has two to three sub-branches. All the branches attain the same height, therefore the plant has a uniform canopy the stem is coloured grey or dark green. The leaves are 5–10 cm long, pinnate or pinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. 


Medicinal Uses:

Piles, Insomnia, Respiratory Disorders, Asthma, Bronchitis, Common Cold, Lactation, 

Anemia, Aging, Skin Disorders, Boils, Immunity, Renal Coli, Weak Memory.

Other Uses:

Cooking, Massage, Tea