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Also spelled CUMMIN (Cuminum cyminum), small, Cumin has finely dissected leaves and white or rose-colored flowers.
Native to the Mediterranean region, cumin is also cultivated in India, China, and Mexico for its ruits, called seeds, which are used to flavour a variety of foods.
Cumin, or comino, seeds are actually dried fruits. Indian cumin finds worldwide use in foods, beverages, liquors, medicines, toiletries and
perfumery. Indian cumin grows abundantly in the mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh where rich, well-drained, sandy, loamy soil and the sunny, conducive environment are available.
An essential ingredient in many mixed spices, chutneys, and chili and curry powders, cumin seeds are especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. At one time cumin seeds were widely used as home medicinal; their medicinal use today is chiefly veterinary. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is acetaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes.