Cumin is a flowering plant that has been grown as a spice since ancient times. The flowers of the plant are small and can be either white or pink in color. It produces a tiny, compressed fruit containing a single seed similar to fennel. The seeds are an extraordinarily versatile spice that can be used in a vast array of different dishes. Cumin seeds can be used to flavor almost any type of dish, but are more often used in savory preparations than in sweet dishes.
The Egyptians used cumin medicinally. It is used as a stimulant and an antispasmodic and is also said to relieve nausea and diarrhea and to treat morning sickness. The spice has a deep-rooted history as a common spice and is mentioned in both Testaments of the Bible. Not frequently used medicinally in the West today, except sometimes in veterinary medicine, the product remains a powerful herbal remedy in the East.
Cumin, especially when freshly ground, also conveys a sense of spiciness to many diners, although typically less so than pepper or ginger. The flavor of its seeds is rich and earthy. Like most spices, it is typically best purchased and stored in its whole, dried form. These seeds may then be ground before use or used whole.
Sometimes used in North African, Middle Eastern, and Asian cuisine, cumin is most frequently used in Indian and Mexican cuisine. As a spice, it has a distinctive aroma that is used to add spice and to compliment the natural sweetness of a food or dish. It is used in curry powder and is the source of a distinct odor that emanates from the skin of people who routinely eat foods prepared with this spice. This is mostly due to the high concentration of oil compounds found in cumin seeds, which are absorbed into the body and released through sweat.
They are also often paired with meats that have a very rich flavor, such as lamb, where the flavor of the meat blends smoothly with that of the spices.
Cumin seed
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