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Cumin: An Aromatic Spice with a Rich History
Cumin (Cuminum cyminum) is a flowering plant whose seeds are widely used as a spice in cuisines around the world. It is sometimes spelled "cummin."
Taxonomy and Nomenclature
- Scientific Name: Cuminum cyminum
- Family: Apiaceae (parsley family)
Distribution and Habitat
Cumin is native to a region stretching from the eastern Mediterranean to India. It is also found in China, Mexico, and other parts of the Mediterranean.
Morphological Characteristics
- Cumin is an annual herb that typically grows to about a foot tall.
- The "seeds" of the cumin plant are actually the small, dried fruit.
- The seeds are small, crescent-shaped, long, thin, brown-yellow in color. They are similar in appearance to fennel, anise, and caraway seeds.
Culinary Uses
- Cumin seeds have a warm flavor and a strong, pungent aroma. They are often described as nutty and peppery.
- It is a key ingredient in many traditional cuisines, including Indian curries, Mexican dishes, and Moroccan cuisine.
- Cumin is often roasted before grinding to enhance its flavor.
- It is a key ingredient in garam masala, curry powder, stews, and soups.
Interactions with Other Organisms
- Cumin pairs well with coriander.
Quirky Facts
- After black pepper, cumin is reportedly the most-used spice on Earth.
- In the Bronze Age, cumin's use was limited to a handful of small areas in Egypt.
- Jesus made reference to cumin, dill, and mint.