Cumin Seeds

This small annual plant is native to the Mediterranean region where it is cultivated extensively. The cumin seed widely is used in cooking. The dried seeds resemble those of caraway, but are straighter in form and have a coarser taste and odor than caraway seeds. Major cumin seed producers include Egypt, Iran, India, and Morocco. The United States is among the largest producers of cumin oil. This spice should not be confused with sweet cumin, which is a common name for anise (Pimpinella anisum). Black cumin (Bunium persicum) has smaller and sweeter seeds than C. cyminum, but is not commercially important. Another black cumin (Nigella sativa) is not related to cumin. What is Cumin used for?Traditional/Ethnobotanical usesTraditional uses of cumin include anti-inflammatory, diuretic, carminative, and antispasmodic. It has also been used as an aid for dyspepsia, jaundice, diarrhea, flatulence, and indigestion. Cumin powder has been used as a poultice and suppository, and has been smoked in a pipe and taken orally. Cumin is a major component of curry and chili powders and has been used to flavor a variety of commercial food products. The oil, which is derived by steam distillation, is used to flavor alcoholic beverages, desserts and condiments. It has been used as a fragrant component of creams, lotions, and perfumes. The seeds are used in cooking. The oil flavors food and scents cosmetics. Other uses In studies of diabetic animals, cumin reduced blood glucose levels. Cumin seeds contain flavonoids, which are now generally recognized to have antioxidant activity. Cumin appears to have an anticancer effect, as demonstrated in animal studies. Cumin stimulates bile acid secretion and pancreatic enzymes in laboratory animals. Cumin oil demonstrated antimicrobial activity in laboratory tests.

In studies of diabetic animals, cumin reduced blood glucose levels