kumin

Kumin, or cumin, is the seeds of the annual herb Cuminum cyminum, in the Apiaceae family. It is a widely used spice with a warm, earthy aroma and a hint of citrus. The name kumin appears in several languages, including Turkish (kimyon), and is sometimes used interchangeably with cumin in English-language contexts.

The plant is an erect annual herb with slender leaves and small white to pale pink flowers. The fruit is a dry capsule containing two seeds. The seeds are elongated, about 4–5 mm long, with a ridged surface and a yellow to brown color when dried. Cumin is cultivated in warm, arid regions; India is the leading producer, followed by Iran, Turkey, and Syria.

The scent comes from essential oils in the seeds, notably cuminaldehyde, along with terpenes such as limonene and cymene. Ground cumin loses aroma more quickly than whole seeds because of surface area and volatility. Typical essential oil content is 2–5%.

Cumin seeds are used whole or ground to flavor curries, stews, rice dishes, chili con carne, and spice blends such as garam masala or ras el hanout. Oil extracted from the seeds is used in foods, cosmetics, and perfumery.

Storage and nutrition: Store in a cool, dark, dry place in an airtight container. Ground cumin has a shorter shelf life than whole seeds. Nutritionally, cumin provides small amounts of minerals and fiber, and its contribution is modest given the small amounts typically used.