Cumin

Chemical properties

This small annual herbaceous plant native to Egypt grows 20 to 80 cm (8 to 32 in.) tall, with tapered roots, erect stalk, alternate leaves, white or purple flowers, pubescent fruits and fusiform seeds. Flowers occur from June to August. It is commercially cultivated in Morocco, Cyprus, Egypt, India, China and Iran. Cumin seeds from ripe fruits are extensively used in cooking to flavor commercial food products. It is a major component of the curry and chili powder. Cumin has a strong, distinctive aromatic odor of cuminaldehyde and a spicy, faintly pungent flavor.

The Uses of Cumin

Cumin is a spice that is the dried, ripe fruit of cuminum cyminum l. it is usually obtained in the ground form. it has a warm, pleasant, bal- samic flavor. it is used in cheese, soups, relishes, and meats.

Essential oil composition

Cumin seeds generally contain up to 5% of the volatile oil. In addition the volatile oil seeds yield approximate fats (22%), several free amino acids and flavonoid glycosides, including derivatives of apigenin and luteolin.