kummin

Kummin, also known as cumin, is the spice derived from the seeds of the annual herb Cuminum cyminum, a member of the Apiaceae family. The plant is native to the eastern Mediterranean region and western Asia and is now cultivated widely, with India among the largest producers in modern times. It grows as an annual plant reaching about 20 to 50 centimeters in height, with feathery leaves and small pale yellow flowers; the seeds develop in elongated pods and are harvested when mature before drying and processing.

The seeds have a warm, earthy, and slightly nutty aroma with citrus and peppery notes. They are used whole or ground in a variety of cuisines and are common in spice blends such as curry and garam masala, as well as taco seasoning and chili powders. Kummin flavors many dishes, including soups, stews, rice, meat marinades, breads, pickles, and vegetables. In baking, cumin is often found in savory flatbreads and crackers. The essential oil of cumin seeds contains several terpenes and cuminaldehyde, which contribute to its distinctive aroma.

Etymologically, kummin derives from Latin cuminum, with roots in Greek kummón and related languages. Proper storage—cool, dark, and in an airtight container—helps preserve its aroma. While generally safe in culinary amounts, cumin can cause allergic reactions in some individuals, and excessive intake may cause digestive discomfort for others. Kummin remains a staple spice in many regional cuisines, valued for its aroma, flavor, and versatility.