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{{short description|Species of plant with seeds used as a spice}}
{{Redirect|Geerah|a unit of measurement|girah}}
{{Distinguish|curcumin|Cuman|text=[[curcumin]] or the [[Cumans]]}}
{{Other uses|Cumin (surname)|Cummin (given name)|Cummins (surname)}}
{{Use dmy dates|date=August 2014}}
{{speciesbox
|name = Cumin
|image = Cuminum cyminum - Köhler–s Medizinal-Pflanzen-198.jpg
|genus = Cuminum
|species = cyminum
|authority = [[Carl Linnaeus|L.]]<ref name=GRIN>{{GRIN | access-date=13 March 2008}}</ref>
}}
{{Special characters}}

'''Cumin''' ({{IPAc-en|ˈ|k|ʌ|m|ɪ|n|audio=LL-Q1860 (eng)-Naomi Persephone Amethyst (NaomiAmethyst)-cumin (alt).wav}},<ref name=mw>{{cite web|url=https://www.merriam-webster.com/dictionary/cumin|title=Cumin|website=Merriam-Webster: Dictionary|date=8 February 2024|access-date=20 February 2024}}</ref><ref name=old>{{cite web|url=https://www.oxfordlearnersdictionaries.com/definition/english/cumin?q=cumin|title=Cumin|website=Oxford Learner's Dictionaries|access-date=20 February 2024}}</ref> {{IPAc-en|ˈ|k|juː|m|ɪ|n|audio=LL-Q1860 (eng)-Vealhurl-cumin.wav}};<ref name=mw/><ref name=old/> {{IPAc-en|USalso|ˈ|k|uː|m|ɪ|n|audio=En-us-cumin.ogg}};<ref name=mw/> '''''Cuminum cyminum''''') is a [[flowering plant]] in the [[family (biology)|family]] [[Apiaceae]], native to the [[Irano-Turanian Region]].<ref name="kislev-2004">{{cite journal |last1=Kislev |first1=Mordechai E |last2=Hartmann |first2=Anat |last3=Galili |first3=Ehud |title=Archaeobotanical and archaeoentomological evidence from a well at Atlit-Yam indicates colder, more humid climate on the Israeli coast during the PPNC period |journal=Journal of Archaeological Science |date=September 2004 |volume=31 |issue=9 |pages=1301–1310 |doi=10.1016/j.jas.2004.02.010 |bibcode=2004JArSc..31.1301K }}</ref> Its seeds – each one contained within a fruit, which is dried – are used in the [[cuisine]]s of many cultures in both whole and ground form. Although cumin is used in [[traditional medicine]], there is no high-quality evidence that it is safe or effective as a [[prescription drug|therapeutic agent]].<ref name="drugs">{{cite web|title=Cumin|url=https://www.drugs.com/npp/cumin.html|publisher=Drugs.com|access-date=22 October 2025|date=21 April 2025}}</ref>

== Etymology and pronunciation==
The term comes via [[Middle English]] {{lang|enm|comyn}}, from [[Old English]] {{lang|ang|cymen}} (which is cognate with [[Old High German]] {{lang|goh|kumin}}) and [[Old French]] {{lang|fro|cummin}}, both from the Latin term {{lang|la|cuminum}}. This in turn comes from the [[Ancient Greek]] {{lang|grc|κύμινον}} ({{Lang|grc-latn|kúminon}}), a [[Semitic languages|Semitic]] borrowing related to [[Hebrew language|Hebrew]] {{lang|he|{{Script|Hebrew|כמון}}|rtl=yes}} ({{Lang|he-latn|kammōn}}) and [[Arabic]] {{lang|ar|{{Script|Arabic|كمون}}|rtl=yes}} ({{Lang|ar-latn|kammūn}}). They originate from the [[Akkadian language|Akkadian]] {{lang|akk|𒂵𒈬𒉡}} ({{Lang|akk-latn|kamūnu}}), which is turn comes from the Sumerian {{Lang|sux|𒌑𒌁}} ({{Lang|sux-latn|gamun}}) <ref>{{cite web|url=https://www.lexico.com/definition/cumin |archive-url=https://web.archive.org/web/20200114071750/https://www.lexico.com/definition/cumin |url-status=dead |archive-date=14 January 2020 |title=CUMIN | Meaning & Definition for UK English |publisher=Lexico.com |date= |access-date=2022-02-27}}</ref><ref>[[Heinrich Zimmern]] (1915) Akkadische Fremdwörter als Beweis für babylonischen Kultureinfluss (in German), Leipzig: A. Edelmann, [https://archive.org/stream/akkadischefremdw00zimmuoft#page/57/mode/1up page 57]</ref><ref>{{Citation |title=Cumin |date=2012-01-01 |work=Handbook of Herbs and Spices |pages=250–259 |url=https://www.sciencedirect.com/science/chapter/edited-volume/abs/pii/B978085709039350013X |access-date=2026-04-26 |publisher=Woodhead Publishing |language=en-US |isbn=978-0-85709-567-1}}</ref><ref>http://oracc.org/epsd2/o0027818; version 2.7.2 (built 2024-08-31)</ref>

The English word is traditionally pronounced {{IPAc-en|ˈ|k|ʌ|m|ɪ|n}} ({{respell|KUM|in}}), like ''coming'' with an {{Angle bracket|n}} instead of {{Angle bracket|ng}} {{IPA|/ŋ/}}.<ref name=Way>"Cumin." ''[[A Way with Words]]'' (Radio broadcast/podcast). 25 October 2014. Retrieved 15 February 2024.</ref> American lexicographer [[Grant Barrett]] notes that this pronunciation now is rarely used in his country,<ref name=Way/> replaced in the late 20th century<ref>Charles Harrington Elster. "Cumin." ''The Big Book of Beastly Mispronunciations: The Complete Opinionated Guide for the Careful Speaker.'' Houghton Mifflin Harcourt, 1999. [https://books.google.com/books?id=7iocw3kK9BIC&pg=PA92&redir_esc=y#v=onepage&q&f=false pp. 92–93.] {{ISBN|9780395893388}}</ref> by [[hyperforeignism|hyperforeignized]] {{IPAc-en|ˈ|k|juː|m|ɪ|n}} ({{respell|KYOO|min}}) and {{IPAc-en|ˈ|k|uː|m|ɪ|n}} ({{respell|KOO|min}}).<ref name=Way/>

== Description ==
[[File:Sa cumin.jpg|thumb|Cumin seeds, about 5 mm long.]]
Cumin is the dried seed of the herb ''Cuminum cyminum'', a member of the [[Apiaceae|parsley family]]. The cumin plant grows to {{convert|30|–|50|cm|0|abbr=on}} tall and is harvested by hand. It is an [[annual plant|annual]] [[herbaceous plant]], with a slender, [[glabrousness (botany)|glabrous]], branched [[Plant stem|stem]] that is {{convert|20|-|30|cm|0|abbr=on}} tall and has a diameter of 3–5 cm ({{frac|1|1|4}}–2 in).<ref name="Sastry_Anandaraj" /> Each branch has two to three sub-branches. All the branches attain the same height, so the plant has a uniform canopy.<ref name="Sastry_Anandaraj" /> The stem is colored grey or dark green. The [[leaf|leaves]] are {{convert|5|-|10|cm|0|abbr=on}} long, [[pinnate]] or [[bipinnate]], with thread-like leaflets. The [[flower]]s are small, white or pink, and borne in [[umbel]]s. Each umbel has five to seven umbellets.<ref name="Sastry_Anandaraj" /> The [[fruit]] is a lateral fusiform or [[ovoid]] [[achene]] 4–5 mm ({{frac|6}}–{{frac|5}} in) long, containing two mericarps with a single [[seed]].<ref name="Sastry_Anandaraj" /> Cumin seeds have eight ridges with oil canals.<ref name="Sastry_Anandaraj" /> They resemble [[caraway]] seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the family Apiaceae ([[Umbelliferae]]) such as caraway, parsley, and [[dill]].<ref name="Słowianek">{{cite journal|display-authors=3 | last1=Słowianek | first1=Marta | last2=Majak | first2=Iwona | last3=Leszczyńska | first3=Joanna | last4=Smolińska | first4=Beata | last5=Mańkowska | first5=Dorota | last6=Buczyłko | first6=Krzysztof | last7=Wagner | first7=Aneta | title=New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L. | journal=Central-European Journal of Immunology | volume=45 | issue=3 | year=2020 | issn=1426-3912 | pmid=33437175 | pmc=7790001 | doi=10.5114/ceji.2020.101236 | pages=241–247}}</ref>

=== Confusion with other spices ===
[[File:Black Cumin.jpg|thumb|Black cumin seeds ''([[Elwendia persica]])'']]
[[File:Caraway Seed.jpg|thumb|Caraway fruits are similar in shape and structure to cumin seeds]]

Cumin is sometimes confused with [[caraway]] (''Carum carvi''), another spice in the parsley family ([[Apiaceae]]). Many European and Asian languages do not distinguish clearly between the two;{{Cn|date=November 2023}} for example, in [[Indonesia]] both are called {{Lang|id|jinten}}. Many [[slavic languages|Slavic]] and [[Uralic languages]] refer to cumin as "[[Rome|Roman]] caraway" or "spice caraway". The distantly related ''[[Elwendia persica]]'' and ''[[Bunium bulbocastanum]]'' and the unrelated ''[[Nigella sativa]]'' are both sometimes called black cumin.<ref name=eb/>

== History ==
[[File:Historical CUMIN.jpg|thumb|''Cuminum cyminum'' Linn]]
[[File:CuminEssOil.png|thumb|upright|Cumin essential oil in clear glass vial]]

Likely originating in [[Central Asia]], [[Western Asia|Southwestern Asia]], or the [[Eastern Mediterranean]],<ref name="zohary-2000" /><ref name="nabhan">{{cite book|last=Nabhan|first=Gary Paul|url=https://books.google.com/books?id=e-glDQAAQBAJ&pg=PA234|title=Cumin, Camels, and Caravans: A Spice Odyssey|date=2014|publisher=Univ of California Press|isbn=978-0-520-26720-6|page=234|name-list-style=vanc}}</ref> cumin has been in use as a spice for thousands of years.<ref name="eb">{{cite web | title = Cumin | url = https://www.britannica.com/plant/cumin|publisher=Encyclopaedia Britannica | access-date = 24 February 2018 | date = 2018 }}</ref> Seeds of wild cumin were excavated in the now-submerged settlement of [[Atlit Yam|Atlit-Yam]], dated to the early 6th millennium BC.<ref name="kislev-2004" /> Seeds excavated in Syria were dated to the second millennium BC.<ref>{{cite book |editor1-last=Prance |editor1-first=Ghillean |editor2-last=Nesbitt |editor2-first=Mark |last1=Pickersgill |first1=Barbara |author-link=Barbara Pickersgill |date=2005 |title=The Cultural History of Plants |publisher=Routledge |page=162 |isbn=0415927463}}</ref> They have also been reported from several [[New Kingdom of Egypt|New Kingdom]] levels of [[ancient Egyptian]] archaeological sites.<ref name="zohary-2000">{{cite book | first1 = Daniel | last1 = Zohary | first2 = Maria | last2 = Hopf | name-list-style = vanc | title = Domestication of plants in the Old World | edition = first | location = Oxford | publisher = Oxford University Press | year = 2000 | page = 206 }}</ref><ref name=nabhan/> In the ancient Egyptian civilization, cumin was used as a spice and as a preservative in mummification.<ref name="Sastry_Anandaraj" /><ref name=nabhan/>

Cumin was a significant spice for the [[Minoan civilization|Minoans]] in ancient [[Crete]]. [[Ideogram]]s for cumin appear in [[Linear A]] archive tablets documenting [[Minoan palace]] stores during the [[Minoan civilization#Late Minoan|Late Minoan]] period.<ref>Castleden, Rodney, "Minoans: Life in Bronze Age Crete”, Routledge, London & New York, 1990, p.52.</ref> The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in [[Morocco]]. Cumin was also used heavily in ancient Roman cuisine.<ref>{{Cite web |date=2015-03-11 |title=Cumin: The Ancient Spice That's Traveled The Globe |url=https://www.kpbs.org/news/2015/03/11/cumin-the-ancient-spice-thats-traveled-the-globe |access-date=2022-06-07 |website=KPBS Public Media |language=en}}</ref> In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.<ref name=drugs/>

Cumin was introduced to the [[Americas]] by Spanish and Portuguese colonists. Black and green cumin are used in [[Persian cuisine]]. Today, the plant is mostly grown in the [[Indian subcontinent]], [[Northern Africa]], [[Mexico]], [[Chile]], and [[China]].<ref name=eb/> Since cumin is often used as part of [[bird food]] and exported to many countries, the plant can occur as an introduced species in many territories.<ref>[http://archive.bsbi.org.uk/Wats15p237.pdf Bird Seed Aliens in Britain]</ref>

== Cultivation and production ==
[[File:4622 - Cumino al mercato di Ortigia, Siracusa - Foto Giovanni Dall'Orto, 20 marzo 2014.jpg|thumb|Ground cumin on display at the market in Ortigia, Syracuse (Italy)]]
[[File:Cumin.JPG|thumb|Commercially packaged whole and ground cumin seeds]]
[[File:Jeera-rice.JPG|thumb|[[Jeera bhaat|''Jeera'' ''bhaat'']] (cumin rice), an [[Indian cuisine|Indian dish]]]]

=== Cultivation areas ===
[[India]] is the world's largest producer of cumin, accounting for about 70%. The other major cumin-producing countries are [[Syria]] (13%), [[Turkey]] (5%), [[United Arab Emirates|UAE]] (3%), and [[Iran]].<ref>{{cite web |last1=Rahman |first1=Azad |last2=Akbar |first2=Delwar |last3=Surya |first3=Bhattarai |last4=Michael |first4=Thomson |last5=Tieneke |first5=Trotter |last6=Sanjaya |first6=Timilsina |display-authors= 3 |title= Market Analysis of Cumin Seed | website= crcna.com.au |url= https://crcna.com.au/file-download/download/public/329 |publisher= CRC for Developing Northern Australia |access-date=31 August 2021}}</ref> India produced 856,000 tons of cumin seed in the 2020–2021 fiscal year.<ref>{{cite web |title= Cumin : Area, Production and Productivity in India |url= https://www.dasd.gov.in/index.php/content/index/statistics |website= dasd.gov.in |publisher=Directorate of Arecanut and Spices Development, [[Calicut]] |access-date=31 August 2021 |date=June 2021}}</ref>

=== Climatic requirements ===
Cumin is a drought-tolerant tropical or subtropical crop. It is vulnerable to frost and has a growth season of 120 frost-free days.<ref>{{Cite web |title=Cuminum cyminum (Cumin, Cummin, Jeera) |url=https://plants.ces.ncsu.edu/plants/cuminum-cyminum/ |website= plants.ces.ncsu.edu; North Carolina Extension Gardener Plant Toolbox | publisher= North Carolina State University |access-date=2022-12-24}}</ref> The optimum growth temperature ranges are between {{cvt|25|and|30|C}}.<ref name="Sastry_Anandaraj" /> The Mediterranean climate is most suitable for its growth. Cultivation of cumin requires a long, hot summer of three to four months. At low temperatures, the leaf color changes from green to purple. High temperatures might reduce growth period and induce early ripening. In India, cumin is sown from October until the beginning of December, and harvesting starts in February.<ref name="Sastry_Anandaraj">{{cite encyclopedia | title = Soils, Plant Growth and Crop Production | encyclopedia=[[Encyclopedia of Life Support Systems]] | chapter-url = http://www.eolss.net/sample-chapters/c10/e1-05a-50-00.pdf | first1 = E. V. Divakara | last1 = Sastry | first2 = Muthuswamy | last2 = Anandaraj | name-list-style = vanc | access-date = 29 November 2013 | chapter = Cumin, Fennel and Fenugreek }}</ref> In Syria and Iran, cumin is sown from mid-November until mid-December (extensions up to mid-January are possible) and harvested in June/July.<ref name="Sastry_Anandaraj" />

===Grading===
{{See also|Food grading}}
The three noteworthy sorts of cumin seeds in the market vary in seed shading, amount of oil, and flavor.<ref name="Mintec">{{cite web | url= https://www.cips.org/Documents/Knowledge/Categories-Commodities/Mintec/MintecCFS_Cumin.pdf | title=Cumin: commodity factsheet | website= cips.org| publisher= Mintec | url-status= dead| archive-url= https://web.archive.org/web/20170309070547/https://www.cips.org/Documents/Knowledge/Categories-Commodities/Mintec/MintecCFS_Cumin.pdf| archive-date= 9 March 2017 |date=2014 | access-date=8 March 2017}}</ref>
* Iranian
* Indian, [[South Asian]]
* Middle Eastern

=== Cultivation parameters ===
Cumin is grown from seeds. The seeds need {{cvt|2|to|5|°C}} for emergence, an optimum of {{convert|20|-|30|°C}} is suggested. Cumin is vulnerable to frost damage, especially at flowering and early seed formation stages.<ref name="Sastry_Anandaraj" /> Methods to reduce frost damage are spraying with [[sulfuric acid]] (0.1%), irrigating the crop prior to frost incidence, setting up [[windbreak]]s, or creating an early-morning smoke cover.<ref name="Sastry_Anandaraj" /> The seedlings of cumin are rather small and their vigor is low. Soaking the seeds for 8 hours before sowing enhances germination.<ref name="Sastry_Anandaraj" /> For an optimal plant population, a sowing density of {{convert|12|-|15|kg/ha}} is recommended.<ref name="Sastry_Anandaraj" /> Fertile, sandy, loamy soils with good aeration, proper drainage, and high oxygen availability are preferred. The pH optimum of the soil ranges from 6.8 to 8.3.<ref name="Sastry_Anandaraj" /> Cumin seedlings are sensitive to salinity<ref>{{Cite journal |last1=Bettaieb Rebey |first1=Iness |last2=Bourgou |first2=Soumaya |last3=Rahali |first3=Fatma Zohra |last4=Msaada |first4=Kamel |last5=Ksouri |first5=Riadh |last6=Marzouk |first6=Brahim |date=2017-04-01 |title= Relation between salt tolerance and biochemical changes in cumin (''Cuminum cyminum'' L.) seeds|journal=Journal of Food and Drug Analysis |volume=25 |issue=2 |pages=391–402 |doi=10.1016/j.jfda.2016.10.001 |issn=1021-9498 |pmid=28911682|pmc=9332532 }}</ref> and emergence from heavy soils is rather difficult. Therefore, a proper seedbed preparation (smooth bed) is crucial for the optimal establishment of cumin.{{Citation needed|date=June 2021}}

Two sowing methods are used for cumin, broadcasting and line sowing.<ref name="Sastry_Anandaraj" /> For broadcast sowing, the field is divided into beds and the seeds are uniformly broadcast in this bed. Afterwards, they are covered with soil using a rake. For line sowing, shallow furrows are prepared with hooks at a distance of {{convert|20|to|25|cm|0|abbr=on}}. The seeds are then placed in these furrows and covered with soil. Line sowing offers advantages for intercultural operations such as weeding, hoeing, or spraying.<ref name="Sastry_Anandaraj" /> The recommended sowing depth is 1–2 cm and the recommended sowing density is around 120 plants per m<sup>2</sup>. The water requirements of cumin are lower than those of many other species.<ref name="Sastry_Anandaraj" /> Despite this, cumin is often irrigated after sowing to be sure that enough moisture is available for seedling development. The amount and frequency of irrigation depends on the climate conditions.<ref name="Sastry_Anandaraj" />

=== Cultivation management ===
The relative humidity in the center of origin of cumin is rather low. High relative humidity (i.e. wet years) favors fungal diseases. Cumin is especially sensitive to ''[[Alternaria]]'' blight and ''[[Fusarium]]'' wilt. Early-sown crops exhibit stronger disease effects than late-sown crops. The most important disease is ''Fusarium'' wilt, resulting in yield losses up to 80%.<ref name="Sastry_Anandaraj" /> ''Fusarium'' is seed- or soil-borne and it requires distinct soil temperatures for the development of epidemics.<ref name="Sastry_Anandaraj" /> Inadequate fertilization might favor ''Fusarium'' epidemics.<ref name="Sastry_Anandaraj" /> Cumin blight (''Alternaria'') appears in the form of dark brown spots on leaves and stems.<ref name="Sastry_Anandaraj" /> When the weather is cloudy after flowering, the incidence of the disease is increased.<ref name="Sastry_Anandaraj" /> Another, but less important, disease is [[powdery mildew]]. Incidence of powdery mildew in early development can cause drastic yield losses because no seeds are formed.<ref name="Sastry_Anandaraj" /> Later in development, powdery mildew causes discolored, small seeds.<ref name="Sastry_Anandaraj" />

Pathogens can lead to high reductions in crop yield. Cumin can be attacked by aphids (''[[Myzus persicae]]'') at the flowering stage. They suck the sap of the plant from tender parts and flowers. The plant becomes yellow, the seed formation is reduced (yield reduction), and the quality of the harvested product decreases. Heavily infested plant parts should be removed. Other important pests are the [[mite]]s (''Petrobia latens'') which frequently attack the crop. Since the mites mostly feed on young leaves, the infestation is more severe on young inflorescences.<ref>{{Cite web |title=Ericacea (Heath) Family and Their Culture |url=https://extension.psu.edu/ericacea-heath-family-and-their-culture |access-date=2022-06-07 |website=Penn State Extension |language=en}}</ref>

The open canopy of cumin is another problem. Only a low proportion of the incoming light is absorbed. The [[leaf area index]] of cumin is low (about 1.5). This might be a problem because weeds can compete with cumin for essential resources such as water and light and thereby lower yield. The slow growth and the short stature of cumin favors weed competition additionally.<ref name="Sastry_Anandaraj" /> Two hoeing and weeding sessions (30 and 60 days after sowing) are needed for the control of weeds. During the first weeding session (30 days after sowing), thinning should be done, as well, to remove excess plants. The use of preplant or pre-emergence [[herbicides]] is very effective in India,<ref name="Sastry_Anandaraj" /> but this kind of herbicide application requires soil moisture for a successful weed control.<ref>{{Cite web |title=Preemergence Herbicides, Dry Soils and Rain {{!}} Integrated Crop Management |url=https://crops.extension.iastate.edu/cropnews/2021/04/preemergence-herbicides-dry-soils-and-rain |access-date=2022-06-07 |website=crops.extension.iastate.edu}}</ref>


=== Breeding ===
Cumin is a [[diploid]] species with 14 [[chromosome]]s (i.e. 2n = 14). The chromosomes of the different varieties have morphological similarities with no distinct variation in length and volume. Most of the varieties available today are selections.<ref name="Sastry_Anandaraj" /> The variabilities of yield and yield components are high. Varieties are developed by sib mating in enclosed chambers<ref name="Sastry_Anandaraj" /> or by biotechnology. Cumin is a cross-pollinator, i.e. the breeds are already hybrids. Therefore, methods used for breeding are ''in vitro'' regenerations, DNA technologies, and gene transfers. The ''[[in vitro]]'' cultivation of cumin allows the production of genetically identical plants. The main sources for the explants used ''in vitro'' regenerations are embryos, [[hypocotyl]], shoot internodes, leaves, and [[cotyledon]]s. One goal of cumin breeding is to improve its resistance to biotic (fungal diseases) and abiotic (cold, drought, salinity) stresses. The potential genetic variability for conventional breeding of cumin is limited and research about cumin genetics is scarce.<ref>{{cite journal | vauthors = Ebrahimie E, Habashi AA, Ghareyazie B, Ghannadha M, Mohammadie M | title = A rapid and efficient method for regeneration of plantlets from embryo explants of cumin (Cuminum cyminum) | journal = Plant Cell, Tissue and Organ Culture | year = 2003 | volume = 75 | issue = 1 | pages = 19–25 | doi = 10.1023/A:1024676507010 | bibcode = 2003PCTOC..75...19E | s2cid = 13278163 }}</ref>

== Uses ==
{{Cookbook|Cumin}}
Cumin seed is used as a [[spice]] for its distinctive flavor and aroma.<ref name=eb/><ref name=nabhan/> Cumin can be found in some cheeses, such as [[Leyden cheese]], and in some traditional breads from France. Cumin can be an ingredient in [[chili powder]] (often [[Tex-Mex]] or Mexican-style) and is found in ''[[achiote]]'' blends, ''[[adobo]]s'', ''[[sofrito]]'', ''[[garam masala]]'', [[curry powder]], and ''[[bahaarat]]'', and is used to flavor numerous commercial food products.<ref name=drugs/> In North Indian/Pakistani cuisine, it is often combined with [[coriander|coriander seeds]] in a powdered mixture called ''[[Dhana jiru|dhana jeera]]''.

Cumin can be used [[milling (grinding)|ground]] or as whole seeds.<ref name=eb/><ref name=nabhan/> It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili.<ref name=nabhan/> It is also used as an ingredient in some pickles and pastries.<ref>{{cite book | title = Culinary Herbs: Their Cultivation Harvesting Curing and Uses | year = 1912 | publisher = Orange Judd Company | url = http://www.gutenberg.org/files/21414/21414-h/21414-h.htm#Page_85 | archive-url = https://web.archive.org/web/20160304104722/http://www.gutenberg.org/files/21414/21414-h/21414-h.htm | vauthors = Kains MG | archive-date=4 March 2016 | url-status = dead }}</ref>

=== Traditional ===
In India, the seeds are powdered and used in different forms such as ''kashaya'' (decoction), ''arishta'' (fermented decoction), and ''vati'' (tablet/pills), and processed with ''[[ghee]]'' (a semifluid clarified butter). In [[traditional medicine]] practices of several countries, dried cumin seeds are assumed to have medicinal purposes,<ref name=drugs/> although no scientific evidence has been found for its effectiveness as a drug or medicine.<ref name=drugs/>
{{Nutritional value
| name = Cumin seed
| image =
| caption =
| serving_size = 100 g
| kJ = 1567
| carbs = 44.24 g
| starch =
| sugars = 2.25 g
| fibre = 10.5 g
| fat = 22.27 g
| satfat = 1.535 g
| transfat =
| monofat = 14.04 g
| polyfat = 3.279 g
| omega3fat =
| omega6fat =
| protein = 17.81 g
| water = 8.06 g
| vitA_ug = 64
| vitA_iu = 1270
| betacarotene_ug = 762
| lutein_ug =
| thiamin_mg = 0.628
| riboflavin_mg = 0.327
| niacin_mg = 4.579
| pantothenic_mg =
| vitB6_mg = 0.435
| folate_ug = 10
| vitB12_ug = 0
| choline_mg = 24.7
| vitC_mg = 7.7
| vitE_mg = 3.33
| vitK_ug = 5.4
| calcium_mg = 931
| iron_mg = 66.36
| magnesium_mg = 931
| manganese_mg = 3.333
| phosphorus_mg = 499
| potassium_mg = 1788
| sodium_mg = 168
| zinc_mg = 4.8
| note = Reference<ref name=USDA>{{cite web|title=Cumin Seed|url=https://fdc.nal.usda.gov/food-details/170923/nutrients|publisher=FoodData Central, United States Department of Agriculture|date=2017|access-date=24 February 2018|archive-date=25 October 2019|archive-url=https://web.archive.org/web/20191025172925/https://fdc.nal.usda.gov/fdc-app.html#/food-details/170923/nutrients|url-status=live}}</ref>
}}

=== Volatiles and essential oil ===
[[Cuminaldehyde]], [[p-Cymene|cymene]], and [[terpenoid]]s are the major volatile components of cumin oil, which is used for a variety of [[flavoring|flavors]], [[perfume]]s, and [[essential oil]].<ref name=eb/><ref name="jsfa">{{cite journal | vauthors = Bettaieb I, Bourgou S, Sriti J, Msaada K, Limam F, Marzouk B | title = Essential oils and fatty acids composition of Tunisian and Indian cumin (Cuminum cyminum L.) seeds: a comparative study | journal = Journal of the Science of Food and Agriculture | volume = 91 | issue = 11 | pages = 2100–7 | date = August 2011 | pmid = 21681765 | doi = 10.1002/jsfa.4513 | bibcode = 2011JSFA...91.2100B }}</ref> Cumin oil may be used as an ingredient in some [[cosmetics]].<ref>{{cite web|url=https://www.webmd.com/vitamins/ai/ingredientmono-635/cumin|title=Cumin|publisher=WebMD|date=2019|access-date=28 August 2019}}</ref>

=== Aroma ===
Cumin's flavor and warm aroma are due to its essential oil content, primarily the [[aroma compound]] cuminaldehyde.<ref name="jsfa" /> Other aroma compounds of toasted cumin are the [[Substitution (chemistry)|substituted]] [[pyrazine]]s, 2-ethoxy-3-isopropylpyrazine, {{chem name|2-methoxy-3-''sec''-butylpyrazine}}, and 2-methoxy-3-methylpyrazine. Other components include [[Terpinene|γ-terpinene]], [[safranal]], [[p-cymene]], and [[beta-Pinene|β-pinene]].<ref name=cceo>{{cite journal | last1 = Li | first1 = Rong | last2 = Zi-Tao | first2 = Jiang | name-list-style = vanc | title = Chemical composition of the essential oil of ''Cuminum cyminum'' L. from China | journal = Flavour and Fragrance Journal | volume = 19 | issue = 4 | pages = 311–313 | year = 2004 | doi = 10.1002/ffj.1302 }}</ref><ref name=unec>{{cite journal | vauthors = Wang L, Wang Z, Zhang H, Li X, Zhang H | title = Ultrasonic nebulization extraction coupled with headspace single drop microextraction and gas chromatography-mass spectrometry for analysis of the essential oil in Cuminum cyminum L | journal = Analytica Chimica Acta | volume = 647 | issue = 1 | pages = 72–7 | date = August 2009 | pmid = 19576388 | doi = 10.1016/j.aca.2009.05.030 | bibcode = 2009AcAC..647...72W }}</ref><ref name=aacc>{{cite journal | vauthors = Iacobellis NS, Lo Cantore P, Capasso F, Senatore F | title = Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils | journal = Journal of Agricultural and Food Chemistry | volume = 53 | issue = 1 | pages = 57–61 | date = January 2005 | pmid = 15631509 | doi = 10.1021/jf0487351 | bibcode = 2005JAFC...53...57I }}</ref>

=== Nutritional value ===
Cumin seeds are 8% water, 18% [[protein (nutrient)|protein]], 22% [[fat]], and 44% [[carbohydrate]]s (table).

In a reference amount of {{convert|100|g}}, cumin seeds provide 375 [[calorie]]s of [[food energy]] and high amounts of the [[daily value]] for [[B vitamins]], [[vitamin E]], and several [[mineral (nutrient)|dietary minerals]], especially [[iron in biology|iron]], [[magnesium in biology|magnesium]], and [[manganese in biology|manganese]] (table).

== References ==
{{Reflist}}

== External links ==
* {{cookbook-inline|Cumin}}
* {{wiktionary-inline}}

{{Herbs & spices}}
{{Edible Apiaceae}}
{{Taxonbar|from=Q132624}}

[[Category:Edible Apiaceae]]
[[Category:Medicinal plants of Asia]]
[[Category:Plants described in 1753]]
[[Category:Spices]]

Cumin - Revision history

82.132.185.221 at 02:13, 26 April 2026