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Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in color. As far as shape Cumin seeds resemble parsley, dill and caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color. They are all members of the Umbelliferae family,
Used extensively in Cuba, Sri Lanka and the Middle East, cumin is prized for its aromatic properties. Cumin is also typically used in Spanish, Italian, Mediterranean and Middle Eastern cuisine. It has an earthy and slightly warming accent to a dishes. It is commonly used in curries, combining with other spices. Contrary to belief in this country cumin is not expansively used in Mexican cooking, although it is good in chili and it is an ingredient in some ground chili powders. It is essential in couscous – a dish of semolina steamed over meat and vegetables – the “national dish” of Morocco. In Europe, the Dutch and Germans use it to add flavor to cheeses like Leyden and Munster.
Its known by many names depending on what country your in – Southern India calls it “jeerakam”, while the rest of India and Nepal call it “jeera” In Afghanistan, Iran and Pakistan it is known as “zeera”, Central Asia its called “zireh”, in China its “ziran”.
Cumin has a long history – cumin is mentioned in the Bible, in both Isaiah (Old Testament) and Matthew from the New Testament. It was also highly prized by the Romans and Greeks – the latter keeping in its own tableside container (this is still the custom in Morrocco) Later it was introduced to the Americas by the Spanish conquests.
Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures around 85°F or above. It is drought-tolerant, and is mostly grown in southern climes. It is grown from seed, sown in spring, and needs fertile, well-drained soil.
Interesting Facts:
Cumin is the second most popular spice in the world after black pepper according to Wiki.
Cumin seeds have been found in some ancient archeological sites. Ancient Syrian and Egyptian archaeological sites both have recorded discoveries of the spice in burial chambers.
Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as ‘Cuminus’
