ABSTRACT
Cumin is a herbaceous plant, 20 to 80 cm (8-31 in.) tall, with threadlike leaves and white, purple or rose §owers. Commercial plants typically grow to a height of approximately 50 cm (20 in.) in §ower, and produce many branches. Wild plants are not denitely known to exist, but the species likely originated in the region of the Mediterranean and the Near East, perhaps in Egypt or southeastern
Europe. Cumin from Iran, India, and the Middle East differs in seed color, quantity of essential oil, and §avor. Cumin seeds are thin, elongated-oval, yellowish brown, approximately 6 mm (1/4 in.) long, and ridged. The seeds resemble those of caraway and so are sometimes confused with the latter. Caraway seeds are more curved than those of cumin. Cumin was cultivated in antiquity. It was included in a list of medicinal plants recorded in ancient Egypt in 1550 BC. In the rst century, it was referred to by the Roman scholar Pliny (23-79) as the best appetizer of all condiments. During the Middle Ages, cumin was popular in Europe. In 1419, it became a taxable commodity in England. Usage of cumin declined in Europe as the similar tasting caraway became more popular. In the last 300 years, cumin has been largely discarded from European cooking and is now chie§y used in Indian cooking. Cumin is cultivated primarily in China, India, Morocco, Cyprus, Turkey, Iran, and southern Russia. It is extensively consumed in India, North Africa, the Middle East, Latin America (especially Mexico), and the United States (where it is used particularly in Hispanic and Asian foods). In addition to the culinary uses noted in the next section, the oil of cumin is used commercially in perfumery.
