Cumin: History, Origin and Uses

Cumin is an aromatic spice with a strong, warm aroma and distinctive bitter flavor. Cumin is widely used in various cuisines and places such as Middle Eastern, Asian and Mexican cuisines. The spice can be sold whole or ground and is available in 3 colors: black, amber and white. The seeds are harvested from the tiny dehydrated fruit of an yearly plant that is part of aromatic plant family.

Cumin has been used since ancient times. The Egyptians were the first to have used it in culinary purposes. Greeks and Romans used cumin for its medicinal properties. Cumin is also pointed in the Bible in the both the old and the new testament. Today, it is most commonly grown and used in Malta, India, China, Iran, Mexico and Saudi Arabia.

Apart from adding flavor to whatever food it is added to, cumin is also known for its great medicinal properties. Cumin, along with other spices and ghee, holds a very important place in Ayurvedic medicine. The seeds are rich in iron and can help in strengthening your immune system. Studies have also shown that cumin can help in preventing development of stomach cancer, can prevent diabetes and has strong liver detoxification properties. Cumin’s contribution to wellness has really fascinated scientists and those involved in holistic nutrition. It is regularly used in seasonings and curry powders. Cumin seed oil is also used in the perfume industry to add that perfect touch of aroma.

By: Neha Maheshwari

Content: http://www.indianmirror.com/ayurveda/indian-spices/cumin.html