Scientific name is Cuminum cyminum
DESCRIPTION: Lax, slender, fine leafed, annual herb to 15cm tall. Small white or deep pink flowers are followed by the pungent aromatic seeds for which the plant is grown.
ORIGIN: Egypt and countries of the Mediterranean
CULTIVATION: Select an open, well-drained and very sunny position. Sow seed in spring or early summer when all danger of frost is over and the soil has warmed up. Sow seed where it is to grow and keep moist until germination. Plants take at least 4 months of warm weather to flower and produce seed. If seedlings are to be raised under glass, sow into individual pots and 
transplant with as little disturbance as possible.
transplant with as little disturbance as possible.USES: Ground roasted cumin seed is a vital ingredient in many curry powders and curry dishes. It is used in Mediterranean, Arabian, Indian and Mexican cuisine. It is especially good in beef curries and in lentil and bean dishes. The flavour also enhances vegetables such as zucchini and eggplant. It is often used to flavour pickled vegetables. The flavour is very strong, so use judiciously.
Spices and Herbs
