 Cumin
(Cuminum cyminum )
Plant family: Apiaceae (parsley family)
Origin: Western Asia , where it is cultivated since Biblical times.
Main production countries today are India, Iran, Indonesia, China
and the South Mediterranean.
Used plant part: Fruits (frequently called “seeds”).
Sensoric quality: Strongly aromatic.
It has earthy, pungent, aromatic, penetrating and peppery flavour
with slight citrus overtones, which is slightly bitter. The aroma is
characteristic and is modified by frying or dry roasting.
Cumin fruits Use: Cumin fruits are used as a spice for their
distinctive bitter flavour, and strong and warm aroma due to their
essential oil content. It is used as an ingredient of curry powder.
It is also a critical ingredient of chili powder.
Indian cumin finds worldwide use in foods, beverages, liquors,
medicines, perfumery and toiletries. It grows abundantly in the
mild, equable climate of Gujarat, Rajasthan and Uttar Pradesh in
India . Rich, well-drained, sandy, loamy soil and the sun are the
basic requirements for perfect and ample growth.
It is best lightly roasted and then ground in a mortar and pestle.
Lightly dry roasting the seeds before use enhances their unique
flavour and aroma.
Cumin can also be found in some Dutch cheeses |
