Cumin (cilantro) is one of the most popular herbs in Mexico and Central America. It grows wild all over the world, but it’s native range includes parts of South Asia, Southeast Asia, Australia and New Zealand. The name “cilantro” comes from its Latin root word meaning “little leaf”. Cilantro (cilo) means “red” or “golden” in Spanish. The plant is native to Mexico, Guatemala, El Salvador and Honduras. Cumin is a member of the mint family (Lamiaceae). There are many varieties of cumin. Some are tall, some are short, some have long stems and others have short stems. Most types have green leaves with yellow flowers that bloom from spring through fall.

The cumin plant belongs to the nightshade family (Solanaceae), which also includes tomatoes, potatoes and eggplants. These plants produce toxic sap when cut.

When fresh, they’re quite bitter. They may cause vomiting and diarrhea if eaten raw or undercooked. Cumin is used in cooking as well as for flavoring food and beverages such as tea, coffee, wine and beer.

Cumin is also known for its medicinal properties including anti-inflammatory effects, diuretic effect and blood thinning properties. In South America, the fresh juice of the cumin plant is used to speed up the healing process when applied externally to the skin.

When grown for its seeds, cumin is harvested by hand and allowed to dry out in the sun before being stored. The plant’s green leaves may be removed before drying.

When dried, the cumin seeds have a higher concentration of the essential oil containing most of the flavor and aroma compounds.

Cumin herb is a great source of iron, magnesium, potassium, selenium, copper and manganese.

The cumin plant is an attractive garden plant with small yellow flowers and a fresh green aroma. Cumin or Cuminum cyminum is an annual flowering plant in the family Apiaceae or Umbelliferae (also sometimes known as the Carrot Family).

The plant’s seeds are popular as a spice. They also have medicinal uses.

It is native to Egypt, and the Middle East. The plant has a long history of use there.

It was also used extensively in ancient times in India and other Southeast Asian cultures.

Cumin has a long history of use as both a culinary herb and a medicine. Today, cumin is used mainly in Central Europe and Southwestern Asia.

It is popular in foods such as chilis, soups, beans, rice and lamb dishes.

Cumin Plant Care: How Do You Grow Cumin Herbs |

It is the dried ripe fruit of the cumin plant, and is usually available in the form of dark brown seeds. It has a warm, bitter flavor, with nutty undertones.

It is available in Indian and Middle Eastern markets.

Cumin contains a volatile oil which gives it its unique flavor. It also has a number of other active ingredients, including farnesene and cymene.

The volatile oil content is higher when the seed is harvested and allowed to dry in the flower.

Cumin has a long history of use as both a spice and a medicine. It was used extensively in ancient times in India and other Southeast Asian cultures.

Native to Egypt, cumin spread throughout much of Africa and Europe, and was found in many ancient Mediterranean kitchens.

Seeds of cumin were found among the possessions of the Dead Sea scrolls’ inhabitants. It was used extensively in ancient Indian cooking, particularly in lentil dishes.

The ancient Greeks and the Romans also used cumin in their cooking, particularly in lamb and lentil dishes. They also used it as a medicine.

Cumin seeds were found among the belongings of Ötzi the Iceman, an ancient mummy found frozen in the Alps between Austria and Italy. The seeds are thought to have been used either for medical purposes or to flavor food.

Cumin experienced a period of decline around the eighth century, as many of the ancient medical practices fell out of favor. However, by the twelfth and thirteenth centuries, it was in widespread use across Europe once again.

In England, cumin was used in cooking fish dishes, while in France it was added to sauces.

Cumin Plant Care: How Do You Grow Cumin Herbs - Picture

Cumin is not commonly used in modern cooking except in Middle Eastern, Indian and Mexican cuisine.

In traditional medicine, cumin has been used in preparations for treating the common cold and flu. It is also considered helpful in problems with the digestion system.

It is believed to be helpful in the treatment of fungal infections, such as athlete’s foot.

In ancient times, cumin was used as a mild pain reliever during child birth. The essential oil is the most medicinally active portion of the seed.

The ancient Egyptians used cumin as a perfume.

Sources & references used in this article:

Cumin herb as a new source of essential oils and its response to foliar spray with some micro-elements by SA El-Sawi, MA Mohamed – Food Chemistry, 2002 – Elsevier

Black cumin (Nigella sativa L.)–a review by AK Datta, A Saha, A Bhattacharya… – Journal of plant …, 2012 –

Black cumin: the magical Egyptian herb for allergies, asthma, and immune disorders by P Schleicher, M Saleh – 2000 –

Effect of feeding powdered black cumin seeds (Nigella sativa L.) on growth performance of 4-8 week-old broilers by ZHM Abu-Dieyeh, MS Abu-Darwish – J. Anim. Vet. Adv, 2008 –

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay by A Vallverdú-Queralt, J Regueiro, M Martínez-Huélamo… – Food chemistry, 2014 – Elsevier

Morphophysiological response of black cumin (Nigella sativa L.) to nitrogen, gibberellic acid and kinetin application by SH Shah – 2004 –

The interaction effect of water stress and manure on yield components, essential oil and chemical compositions of cumin (Cuminum cyminum) by A Ahmadian, A Tavassoli… – African Journal of …, 2011 –

Effect of kinetin spray on growth and productivity of black cumin plants by SH Shah – Russian Journal of Plant Physiology, 2007 – Springer

Gastroprotective effect of an aqueous suspension of black cumin Nigella sativa on necrotizing agents-induced gastric injury in experimental animals by IA Al Mofleh, AA Alhaider, JS Mossa… – Saudi journal of …, 2008 –



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