Cumin seed refers to the dried seed of the Cuminum cyminum plant, a member of the parsley family. It is widely used as a spice in various cuisines around the world, known for its distinctive warm, earthy flavor and aroma. Cumin seeds can be used whole or ground, and they are often featured in spice blends, curries, and savory dishes. Additionally, cumin has been recognized for its potential health benefits, including digestive support and anti-inflammatory properties.
Cumin is a thin spindle shaped seed that resembles a caraway seed. It's been used as a spice for ages. And it's made from grinding Cumin seeds.
No, the spice cumin is the ground seed of the cumin plant.
Yes!
Cumin is the dried seed of the cumin plant, which is related to the parsley plant
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jeera
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The Malayalam word for cumin seed is "മജ്ജിക്കൈ" (pronounced as "majjikkai"). Cumin is commonly used in various dishes for its distinctive flavor and aroma. It is also known for its medicinal properties in traditional practices.
Native to the Mediterranean region, black cumin seed is cultivated in North Africa, Asia, and southeastern Europe. The largest producers of black cumin seed are Egypt, India, Pakistan, Iran, Iraq, and Turkey.
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The Hindi word for cumin seed is "जीरा" (jeera).
JEERA, as in e.g. jeera chicken or dhana/jeera which is a coriander seed/cumin seed spice mixture used in a lot of gujarati/indian cooking mixes.