Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The English name cumin comes from Latin cuminum, which was borrowed from the Greek kyminon. The fruit of the plant is called the cumin seed, and it’s popular all over the world as a spice. Cumin has become the subject of medical research, as anecdotal evidence claims it has all kinds of health benefits. Most of cumin’s claimed benefits have to do with your digestion, immune system, and circulation.Cumin seeds are strongly aromatic and contain 2.5-4% essential oils of which several compounds contribute largely to its complex flavor: cuminaldehyde, ß-pinene, ρ-cymene, and γ-terpinene. Cumin seeds are often toasted which adds additional flavor elements of roasted/toasted aromatics.
Cumin is one of the most popular spices throughout Asia, especially in India where it is an important component of many popular recipes such as: the yogurt dish raita, alu jira (potatoes with cumin), masala dosa, and the popular spice blend garam masala. Cumin is also popular in Arabic cuisines and a part of baharat seasoning, north African tagines, and falafel. In Mexican cuisine, cumin is a critical ingredient of chili powder, and is found in achiote blends and adobos. Cumin has less importance in traditional European dishes although it has been used to flavor some traditional cheeses such as the Dutch cheese, Leyden
