Cumin

Cumin is related to coriander and is a member of the parsley family. Some countries consider caraway to be a foreign form of cumin and vice
versa. That is why you may see cumin referred to as Roman caraway, Eastern caraway, Egyptian caraway, and Turkish caraway as you globe-trot
in search of culinary adventure.
The seed component of the plant is what is mainly used as a spice and it is a key ingredient in both chili powder and curry powder. Cumin has a
strong and sharp taste and is ubiquitous in the cuisines of Mexico, Thailand, and Vietnam. It is an inseparable part of the Indian curry masala and is
also one of several spices for meat and poultry marinades in North African, Middle Eastern, and Mediterranean cooking.

Cumin’s origins are thought to range from the eastern Mediterranean region to India. Its use dates back to biblical times. The Romans and the
Greeks used it medicinally—and cosmetically to induce a pale complexion. Cumin also symbolized greed at one time, particularly in the lore of the
Roman emperor Marcus Aurelius, who came to be known privately as “Cuminus.” Much later, in Europe, cumin symbolized faithfulness. In Germany,
guests of a wedding carried cumin, dill, and salt in their pockets during the ceremony to prevent the bride or groom from straying.

Where Is Cumin Grown?

Historically, Iran had been the principal supplier of cumin, but today the major producers are India, Syria, Pakistan, Turkey, and China.

Why Should I Eat Cumin?

Cumin is a source of iron. Rich in essential oils such as cuminaldehyde and pyrazines, cumin is associated with blood glucose–lowering effects.

Home Remedies

Some Middle Eastern countries consider the combination of cumin, black pepper, and honey a natural sexual aid. Cumin seeds mixed with milk
and honey have been used during pregnancy to ease childbirth, reduce nausea, and increase lactation. In traditional medicine, cumin helps aid
digestion. Cumin has antibacterial properties and has been known to protect against hookworm infection. In traditional Indian medicine, cumin
seeds are smoked in a pipe with ghee (clarified butter) to relieve the hiccups.

Lifesaver!

ARTHRITIS: One study showed that rats that were given an extract of black cumin had reduced inflammation attributed to arthritis.

DIABETES: Rats who consumed cumin for six weeks had marked reduction in blood glucose, hemoglobin A1c, cholesterol, and triglycerides.

Researchers also found cumin supplementation to be more effective than glibenclamide (an oral hypoglycemic medication to help control blood
glucose) in the treatment of diabetes mellitus.

COLON CANCER: Cumin added to the diets of rats slowed down the formation of colon cancer cells.

ULCERS: Cumin was found to be highly effective at killing H. pylori, a bacteria associated with stomach ulcers.

Tips on Using Cumin

SELECTION AND STORAGE:

• Because cumin can lose its flavor quickly, fresh-ground seeds are preferable to cumin powder.
• Cumin seeds and cumin powder should be kept in a tightly sealed glass container in a cool, dark, and dry place. Ground cumin will keep for
about six months, while the whole seeds will stay fresh for about one year.

PREPARATION AND SERVING SUGGESTIONS:

• Lightly roast whole cumin seeds to bring out the flavor before using them in a recipe.
• Cumin goes well with chicken.
• Add to legumes such as lentils, garbanzo beans, and black beans.
• Sprinkle on plain brown rice along with dried apricots and almonds for a tasty side dish.