Usage of cumin

Scientific name for cumin is Cuminum cyminum. The earliest records are from the ancient Mesopotamian civilization of the Euphrates and Tigris valleys, where its fruit were highly prized as a flavoring, and in Pharaonic Egypt for its medical properties.

Cumin is mentioned in the Christian Bible and Jewish Torah and ground fruits remain an essential of the Mediterranean, especially Egypt, Turkey and the Levant.

In ancient Rome, cumin was ground and spread on breads and was used as a substitute for black peppercorns.

Today whole seeds are used mainly to flavor Swiss and Dutch cheeses. It is a key ingredient of commercial curry and chile powders. The spice is also added to soups meats, pickles and sauerkraut. 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.

The seeds require lengthy cooking, and for this reason are often sold in small quantities in powdered form. 

The oil of cumin is employed commercially in perfumery and is an essential ingredient of kummel liquors and some German baked goods.

When dry roasted, whole cumin develops a more intense aroma and is added to Indian and Sri Lankan curries.

Cumin seeds stop hiccups when given with vinegar. They destroy worms in the stomach and cure nausea experienced by new mothers who are breast feeding.
Usage of cumin