Botanical Name: Cuminum cyminum
Components: A member of the parsley family, cumin is an annual plant usually considered indigenous to the Middle East, though some sources say it originated in the Nile Valley. Ground cumin is reddish-brown with a pungent, warm, earthy aroma and taste.
Overview: Cumin dates back to around 5,000 BC. It was used by ancient Egyptians in mummification and is mentioned in both the Old and New Testaments in the Bible. This well-known culinary spice is traditionally used in curry mixes, sauces, and seasonings. It is an important element of Indian, Middle Eastern, Asian, North African, and Latin American cuisines. It is often administered as a healing food or beverage in Ayurvedic medicine.
Uses: The dried seeds may be used whole or ground as a spice, tea, or tincture.