Kimyon

Kimyon, known in English as cumin, refers to the seeds of the annual plant Cuminum cyminum, a member of the Apiaceae family. The plant is native to the eastern Mediterranean region and South Asia and is widely cultivated in many temperate and tropical areas. It grows to a low, branching stature with small flowers, and the seed heads yield elongated seeds that dry to brown.

The term kimyon derives from Persian and Turkish usage, reflecting the long history of cumin in Middle Eastern, South Asian, and Mediterranean cuisines. The spice is valued for its aromatic oils and distinctive flavor, which is warm, earthy, and subtly citrusy.

Culinary use and flavor: Cumin seeds can be used whole or ground. Whole seeds are often toasted to enhance aroma, then added to dishes for texture and flavor. Ground cumin provides a strong, earthy warmth that is common in spice blends such as garam masala and curry powders, as well as in chili, stews, curries, breads, and marinades. In many cuisines, cumin is used in tempering or sofrito bases, especially in Indian, Mexican, Middle Eastern, and North African cooking.

Cultivation and storage: Cumin is harvested when seeds mature and dry. Whole seeds retain aroma longer than ground, and both should be stored in a cool, dark, airtight container. Ground cumin loses potency more quickly and is best used within a few months.

See also: Caraway and coriander spices, which are related in culinary use but come from different species.