Cumin(Cuminum cyminum)The plant Cuminum cyminum is a member of the parsley family and is native to the Mediterranean regions, north Africa and east India. Cumin is the dried fruit of this small herbaceous plant and is a typical spice used in Indian cuisine. It is an ingredient of most curry powders and savoury spice mixtures, and is used in gravies, grills and chicken dishes. Roasting the whole seeds in a dry skillet enhances the flavor.
Other than it's usage as a cooking ingredient. cumin seeds are a very good source of iron and have also traditionally been noted as being beneficial to the digestive system and are also considered to have anti-carcinogenic properties. This earthy, strong flavored spice can be used interchangeably in the seed or powdered form.
India is considered to be the major exporter of cumin and this spice can be found in the cuisines of many other countries including Indonesia, Thailand, Cuba, China Morocco and Mexico.
Cumin has been in use since ancient times. Originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23).Black Cumin (Cuminum nigrum), also known as Kala jeera, is prized for its exotic floral flavor in the countries where it grows, North India, Kashmir, Pakistan, Iran and Afghanistan. Black cumin is less bitter than and more peppery than regular cumin. It is a common ingredient in the seasoning blend garam masala.
spice cumin jeera curry
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