Cumin

I. General Information

A. Scientific Name:

Cuminum cyminum

B. Alternative Names:

Jeera, Comino

C. Pronunciation:

Kyoo-min

II. Sourcing and Origin

A. Source:

Dried seeds of the cumin plant

B. Geographic Origin:

Native to the Eastern Mediterranean and Egypt; widely cultivated in India, Middle East, and Latin America

C. Method of Processing:

Harvested, dried, and ground into spice powder or essential oil

III. Properties and Uses

A. Physical Properties:

Small ridged brown seeds; warm, earthy aroma

B. Chemical Composition:

Cuminaldehyde, terpenes, flavonoids, iron

C. Primary Uses:

Digestive spice with culinary, medicinal, and skincare uses

D. Key Benefits:

Improves digestion and metabolism

Antimicrobial and detoxifying properties

Rich in antioxidants for skin health

Supports immune system function

IV. Safety and Considerations

A. Potential Allergies:

Rare but possible with seeds/spice sensitivity

B. Best Practices for Use:

Use toasted or ground for cooking; oil should be diluted for topical use

C. Special Precautions:

Excess may lower blood sugar; avoid high doses during pregnancy

V. Fun & Educational Facts

A. Historical Context:

Widely used in Egyptian, Indian, and Mediterranean cuisines

B. Did You Know?

Cumin was used as currency in some ancient cultures

C. DIY Recipe Idea:

Cumin tea for digestion, spice rubs, cumin-infused facial steam