Cuminum

Cuminum is a genus in the Apiaceae family, best known for its spice cumin. It is a monotypic genus, containing the cultivated species Cuminum cyminum. This annual herb is native to the eastern Mediterranean region and India. Plants reach about 20 to 50 cm in height and have finely divided leaves; the inflorescences are umbrella-shaped umbels of small white to pale pink flowers.

The fruit is a two-seeded schizocarp that is harvested when mature and dried to produce cumin seeds. The seeds are small, oblong, and brownish-yellow in color, with a warm, earthy, and slightly citrusy aroma. Cumin seeds contain essential oil, with cuminaldehyde as a major aromatic constituent, along with terpenes such as gamma-terpinene and p-cymene.

Cumin is cultivated in warm, arid climates. Major producers include India, Iran, Turkey, Syria, Morocco, and many other countries in the Middle East and North Africa. It is typically grown as an annual; harvest occurs when seed capsules dry and turn brown. Seeds are dried and stored for culinary use.

Uses and history: Cumin seeds are widely used in Indian, Middle Eastern, Mexican, and European cuisines in spice blends, curries, breads, and pickles. Historically, cumin has been used in traditional medicine as a carminative and digestive aid, though modern evidence for medical benefits is limited. The name cumin derives from Latin cuminum, from Greek kyminon.