cumin

Cumin
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Asterids Order: Apiales Family: Apiaceae Genus: Cuminum Species: C. cyminum
Binomial name
Cuminum cyminum L.[1]

Cumin (Cuminum cyminum, pronounced /ˈkjuːmɪn/ or UK: /ˈkʌmɪn/, US: /ˈkuːmɪn/, and sometimes spelled cummin) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India.

Etymology

The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic "كمون" Kammūn via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. Like many other Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κύμινον. The Greek term itself has been borrowed from Arabic. Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian.^[2] The ultimate source is believed to be the Sumerian word gamun.^[3]

A folk etymology connects the word with the Persian city Kerman where, the story goes, most of ancient Persia's cumin was produced. For the Persians the expression "carrying cumin to Kerman" has the same meaning as the English language phrase "carrying coals to Newcastle". Kerman, locally called "Kermun", would have become "Kumun" and finally "cumin" in the European languages.

In Northern India and Nepal, cumin is known as jeera (Devanagari जीरा) or jira, while in Iran and Pakistan it is known as zeera (Persian زيره); in Southern India it is called Jeerige ( ಜೀರಿಗೆ in ಕನ್ನಡ (Kannada)) or jeeragam or seeragam (Tamil (ஜீரகம்/சீரகம்)) or jilakarra (Telugu); in Sri Lanka it is known as duru, the white variety being suduru and the large variety, maduru; in Iran and Central Asia, cumin is known as zireh; in Turkey, cumin is known as kimyon; in northwestern China, cumin is known as ziran (孜然). In Arabic, it is known as al-kamuwn (الكمون). Cumin is called kemun in Ethiopian, and is one of the ingredients in the spice mix berbere.

Description

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley and dill.

History

Cumin Seeds

Cumin has been in use since ancient times. Seeds, excavated at the Syrian site Tell ed-Der, have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.^[4]

Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). It was also known in ancient Greece and Rome. The 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 fell out of favour in Europe except in Spain and Malta during the Middle Ages. It was introduced to the Americas by Spanish colonists.

Since returned to favour in parts of Europe, today it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, and Chile.

Folklore

Superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Cumin is also said to help in treatment of the common cold, when added to hot milk and consumed.

In South Asia, cumin tea (dry seeds boiled in hot water) is used to distinguish false labour (due to gas) from real labour.

In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.

Cultivation and uses

Cuminum cyminum Linn.

It is an herbaceous annual plant, with a slender branched stem 20-30 cm tall. The leaves are 5-10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4-5 mm long, containing a single seed. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in colour.

Today, cumin is the second most popular spice in the world after black pepper.^[5] Cumin seeds are used as a spice for their distinctive aroma, popular in Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, Northern Mexican cuisines, and the Western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional breads from France. It is also commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in (often Texan or Mexican-style) Chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.

Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine.

Cumin can be used to season many dishes, either ground or as whole seeds, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent. Cumin was also used heavily in ancient Roman cuisine.

Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 30°C (86°F); it is drought-tolerant, and is mostly grown in mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.

Medicinal use

Cumin seed is considered to be an herb in traditional Chinese medicine, where it is commonly referred to as zi ran (孜然) or an xi hui xiang (安息茴香). An xi (安息) is the Chinese name for the Arsacid Dynasty of Parthia, so it is also called Arab hui xiang (阿拉伯茴香). Cumin is not to be confused with fennel seed or xiao hui xiang (小茴香). In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial. Other activities have been noted although they have not yet been substantiated. These include anti spasmodic, diuretic and anti carcinogenic activities.^[6]

Nutritional value

Cumin seeds contain a relatively large percentage amount of iron. However, unless one would eat about 15 grams (1/2 oz) per day, cumin is not likely to be a significant dietary source of iron.

Confusion with other spices

Black Cumin seeds

Cumin is hotter to the taste, lighter in colour, and larger than caraway (Carum carvi), another umbelliferous spice that is sometimes confused with it. Many European languages do not distinguish clearly between the two. For example, in Czech caraway is called 'kmín' while cumin is called 'římský kmín' or "Roman caraway." The distinction is practically the same in Hungarian ("kömény" for caraway and "római kömény" [Roman caraway] for cumin). In Swedish, caraway is called "kummin" while cumin is "spiskummin", spis meaning "stove", while in German "Kümmel" stands for caraway and "Kreuzkümmel" denotes cumin. Some older cookbooks erroneously name ground coriander as the same spice as a ground cumin.^[7]

The distantly related Bunium persicum and the unrelated Nigella sativa are both sometimes called black cumin (q.v.).

Not related to curcumin, a chemical found in turmeric.

Aroma profile

• beta-Pinene^[8][9][10]
• Cuminal^{[8][clarification needed]}
• Gamma-terpinene^[8][9][10]

This section requires expansion.

Images

Dry, whole cumin fruit (or seed)

Whole cumin seeds and ground cumin

Commercially packaged whole and ground cumin seeds

Close up of dried cumin seeds

Notes and references

Name in other languages

Jeelakarra జీలకర్ర (Telugu) Sa-Jeera (Hindi)

External links

• Antifungal Properties of Cumin Essential oil

Wikibooks Cookbook has a recipe/module on Cumin