Cumin seed

Cumin seed is a dried fruit of Cuminum cyminum, a plant belonging to the parsley family (Umbelliferae). Cumin is another spice long associated with man, and it used and cultivation of great antiquity.

It like coriander is a native of the Mediterranean region but is also found in Central America. Cumin seed is similar in appearance to caraway seed but longer.

The seeds come as paired or separate carpels and are 3-6 mm long. They have a stripped pattern of nine ridges and oil canals and are hairy, boat-shaped; tapering at each extremity, with tiny stalks attached.

This seed is yellowish-brown in color and is almost always heated to bring out its rich aroma.  The

Basically a plant of the warm temperate regions, cumin is so adaptable that a wide range of cultivars have developed and been given local names.

Plants grow well in a temperature range of 10-24 C, below 5 °C generally slows growth, and frost at any stage is usually fatal.
Cumin seed

Herb of cumin (Cuminum cyminum)

Scientific name is Cuminum cyminum. The plant 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 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)

Classifications of Herbs

Classifications of Herbs
In studying a range of aromatic materials, such as the herbs, it is desirable to classify them into groups having some character in common. A botanical classification is of interest but the system which gives the most meaningful comparative grouping is one based on sensory attributes related to the prime constituents of the essential oil.

Although the essential oil is important and is responsible for the characteristic odor and flavor of the plant, it does not represent the total flavor complex; nonvolatile constituents may play a significant part in rounding off the profile and contributing taste elements, particularly sharpness and bitterness.

Herbs can be classified as:

• Herbs containing cineole: bay laurel, rosemary, spanish sage.

• Herbs containing thymol/carvacrol: thyme, origanum, wild marjoram, sweet savory, Mexican sage, oregano.

• Herbs containing sweet alcohols: sweet basil, sweet marjoram, tarragon

• Herbs containing thujone: Dalmation sage, Greek sage, English sage.

• Herbs containing menthol: peppermint, corn mint, spearmint, garden mint.

Classifications of Herbs