Description
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Cumin is the dried seed of the herb, about 5 mm long.
Uses
Cumin is extensively used in global cuisines:
- Middle Eastern cuisine: Essential in many traditional dishes
- Indian cuisine: Key ingredient in curry powders and spice blends
- Mexican cuisine: Important in chili powders and meat dishes
- North African cuisine: Used in tagines and couscous dishes
- Tex-Mex cooking: Essential in chili con carne and taco seasonings
- Bread and cheese: Used to flavor breads and some cheeses
- Traditional medicine: Used historically for digestive purposes
Origin
Cumin is native to the Irano-Turanian Region. The term comes via Middle English comyn, from Old English cymen and Old French cummin, both from the Latin term cuminum. This in turn comes from Ancient Greek κύμινον (kúminon), ultimately deriving from Akkadian 𒂵𒈬𒉡 (kamūnu).
Plant Characteristics
The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall. Each branch has two to three sub-branches, and all branches attain the same height, giving the plant a uniform canopy.
Growing
The stem is colored grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The plant produces small flowers and is cultivated primarily for its aromatic seeds.
Pronunciation
The English word is traditionally pronounced KUM-in, like “coming” with an ‘n’ instead of ‘ng’. However, this pronunciation is now rarely used, replaced in the late 20th century by hyperforeignized pronunciations KYOO-min and KOO-min.