Cumin (Cuminum cyminum) is an annual flowering plant from the family Apiaceae, or parsley family, whose seeds are used in the cuisines of Mexico, Asia, the Mediterranean and the Middle East.
Cumin Culinary Uses
Cumin is highly prized spice in many dishes from Indian, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is used in most curry powders and chili powders. It is used to flavor grilled meat especially lamb and chicken dishes as well as soups and stews, sausages, pickles, cheeses, liqueurs and rice and bean dishes. It can also be added to plain rice to give it an extra bite as well as bean dished. In Mexico it is an essential ingredient in chili con carne, enchiladas with chili sauce and hot tamales. In India it is used to make an appetizing Indian drink, zeera pani is made from cumin and tamarind water. Oil of cumin is used in fragrances.
Cumin Medicinal Benefits
- Treatment of digestive disorders including colic, stomach upset and flatulence (gas) and pains in the abdomen from sluggish digestion.
- Treatment for headaches.
- Topically to treat some skin disorders.
Cumin likes a hot climate with temperatures around 30°C and well drained soil. It prefers sandy soil but will grow in most soil types but they must be well drained. It needs a sunny position that will receive as much sunshine as possible. It needs little water once established and is very drought tolerant. Cumin is sown in the spring from seed in fertile, well draining soil or, in cooler climates, start seed indoors four weeks prior to the last spring frost. Sow shallowly, about ¼-inch below the soil surface. Keep the seeds moist during germination. Transplant outdoors when temperatures routinely exceed 16 C. or higher.
Information is for educational and informational purposes only and may not be construed as medical advice. The information is not intended to replace medical advice or treatment offered by healthcare professionals.