Cumin

Cumin is a slender annual herb about thirty to fifty centimetres tall, with finely divided leaves and tiny white or pink flowers in umbels. The fruits, called seeds in the kitchen, are elongated, boat-shaped and about five millimetres long, greenish brown to tan with fine pale ridges, and they have a pungent, warm, earthy aroma.

The flavour is musky and slightly bitter with citrus undertones, mainly from the compound cuminaldehyde. Cumin is sold whole and ground, and the whole seed releases much more aroma when dry-toasted or fried briefly in oil. It should not be confused with caraway or with black cumin, which is a different plant.

Cumin is believed to be native to the eastern Mediterranean and to the region from Iran to Central Asia, where it grows in warm, dry climates. It is among the oldest cultivated spices, with seeds found at Egyptian archaeological sites and in Syria dating back thousands of years.

The English word cumin comes through Old French and Latin from the Greek kyminon, which in turn is related to a Semitic root also seen in Hebrew kammon and Arabic kammun. Several languages use similar words for cumin and caraway, such as German Kummel for caraway and Kreuzkummel, cross cumin, for true cumin.

Cumin has been valued for over four thousand years. Ancient Egyptians used it in embalming and cooking, and it is mentioned in the Bible and in Greek and Roman writings. The Romans kept it on the table as a pepper-like seasoning, and Pliny wrote about its pallor-inducing reputation. In medieval Europe it was among the commonest spices, used in cooking and for supposed fidelity charms.

Over time European use declined as other spices became cheaper, but cumin remained central in the Middle East, North Africa and India, where it became a pillar of masalas and curries. Spanish and Portuguese colonists carried it to Mexico and Latin America, where comino now features in chilli con carne, tacos and moles.

India is by far the largest producer and consumer today, followed by Syria, Turkey, Iran and China. Cumin is a vital component of garam masala, ras el hanout, berbere, chilli powder and baharat, and also flavours cheeses such as Leyden. Its seeds are roasted to make jeera water, a traditional Indian digestive drink.

Cumin is used whole or ground in curries, dals, rice dishes such as jeera rice, chilli, tacos, falafel, hummus, stews and roasted vegetables. It is a base of garam masala, curry powders, taco seasoning, ras el hanout and many other blends. Whole seeds are often tempered in hot oil at the start of cooking.

Cumin water is a traditional digestive in India, and cumin is an ingredient in pickles, chutneys and cheeses. In folk medicine the seeds have been used for indigestion and as a carminative. The essential oil is used in flavourings and perfumery.

Cumin is a rich source of aromatic compounds and is traditionally used to aid digestion. Some small trials suggest cumin extract or powder may help improve blood lipids and blood sugar markers, and a few trials have looked at irritable bowel symptoms, but results are preliminary and study quality is variable.

In normal culinary amounts cumin adds iron and other minerals in small quantities. It is a flavouring spice, not a treatment, and supplements aren't a substitute for medical care.