Kerala Spices - Cumin

Description

Cumin (Cuminum cyminum) is a small annual plant of the parsley family, widely cultivated in the Mediterranean region of Europe and in India. Primary cultivation of cumin is in Europe, Asia, the Middle East, and North Africa with India and Iran as the largest cumin exporters. The valued portion of the plant is the dried fruit called cumin seed, which is esteemed as a condiment. Cumin was known to the Egyptians 5,000 years ago and it was found in the pyramids. 

In ancient times cumin was a symbol of greed and meanness. Curiously, by the Middle Ages it was regarded as a symbol of faithfulness.

Aroma and Flavour

The odour and flavour of cumin is derived largely from the essential oil, which contains cumaldehyde or cuminic aldehyde as the main constituent. Other ingredients of the oil are dihydrocuminaldehyde, dl-pinene, d--pinene, para-cymene, dipentene, and cuminyl alcohol. Synthetic cuminaldehyde is an adulterant to cumin oil and is very difficult to detect chemically. The dried seed of cumin has 2.5 to 5 percent essential oil on a dry weight basis and is obtained by steam distillation.

Culinary use

Cumin is used as a flavoring agent in many ethnic products such as cheeses, pickles, sausages, soups, stews, stuffings, rice and bean dishes, and liqueurs. It is an essential component of Mexican foods, along with chilli pepper and oregano. Its use is prevalent in many Latin American cuisines. Cumin is the key ingredient of Indian cooking like all types of curries and chilli powders.

 

In The Spot Light

Cuminum cyminum L. Syn. Cuminum odorum Salisb.

Family : Umbelliferae

Medicinal and other use

Oil of cumin is used in fragrances. As a medicinal plant, cumin has been utilized as an antispasmodic, carminative, sedative, and stimulant. Cumin oil has been reported to have antibacterial activity. Distinct phototoxic effects have been reported from undiluted cumin oil. It is also used in veterinary medicines and perfumes.

       
 
 

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