Cumin possesses a unique aroma and taste. It contains 2.3 – 5% of essential oil, which consist predominately of aldehydes and ketones (50-70%), hydrocarbon (30-50%), alcohols (2-5%), and ethers less than 1% depending on the cultivar.
Cumin believed to be native of Egypt and Syria; Turkestan and eastern Mediterranean region. It is one of the oldest species known since biblical times, valued mostly for their digestive properties and for flavoring bread and other dishes during the periods of ceremonial fasting.
Cumin is one of the important seed species commonly used in food, beverages, liqueurs, medicines, etc.
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. It also used for flavoring soups, sausages, pickles etc.
The flavour also enhances vegetables such as zucchini and eggplant. It is often used for seasoning bakery products such as bread and cakes
Herb of cumin (Cuminum cyminum)
