Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Scientific name for cumin is Cuminum cyminum. Cumin can be described as 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.
Cumin seeds are oblong and yellow–grey. Cumin seeds are liberally used in several cuisines of many different food cultures since ancient times, in both whole and ground forms.
The use of cumin is very common in Indian and Pakistani foods. It is used to season many dishes, as it draws out their natural sweetness. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavor. Cumin has also been used on meat in addition to other common seasonings.
The spice is extensively used in the cuisines of the Indian subcontinent. Cumin seeds are nutritionally rich; they provide high amounts of fat (especially monounsaturated fat), protein, and dietary fibre. Vitamins B and E and several dietary minerals, especially iron, are also considerable in cumin seeds.
Traditional uses of cumin
