Botanical Name: Cuminum cyminum

Common Name:

English: Cumin seed. Cumin
Also, known as: komyn, Kamoun, zi ran qin, cumin, Duru, Suduru, Mutterkümmel,Römischer Kümmel, Jeera, Zira, Jinten, Jintan putih, Cominho, Comino blanco, Comino, Yee raa, Shveta-jiraka, Ajaaji, Shukla-ajaaji, Safed Jeeraa, Safed Jira, Kamun, Cheerakam, Jira, Sadajira, Jirautmi, Jirn, Jiraugi, Jeeru, Jirun, Safed Zoor, Zirah, Zirasafed, Jilakarra, Tella Jilakarra, Dhalajeera, Bilejirege, Dalajira,Sheeragam,Chirakam, Jeerakam, Chitta Jira, Pandhare jire, Jirage, Ajaji, Jiraka, Ajajika , and Jeerakam

Habitat: Mediterranean region and western Asia.

Origin: India

Harvested: Cultivated

Parts Used: Dried ripe fruits

General Information:

Cumin seed consists of ripe fruits of Cuminum cyminum, a glabrous, annual herb, stem is slender and branched, rarely exceeding 1 foot in height and somewhat angular, flowers very small, white, about 38 mm long stalks in compound umbels with only four to six rays, each of which are only about an inch long. The leaves are divided into long, narrow segments like Fennel, but much smaller and are of a deep green color, generally turned back at the ends. The upper leaves are nearly stalked less, but the lower ones have long leaf stalks. Mostly cultivated in the plains, plants pulled out, dried thrashed for collecting mature fruits.

Ayurveda is an ancient Indian medicine system, which is based on the curative properties of plants and plant derived products. A very large number of medicinal herbs of various taxonomic genera are included in many forms in this traditional therapy. In these traditional therapies, cumin is prominently considered as one of the most common herb.

Cumin (jeera) should not be confused with shah jeera (“black cumin”), a similar and related spice from Pakistan and India with slightly larger and often somewhat curved fruits. It is one of the oldest of spices, recorded from 5000 BC in Egypt, the Middle East and widely used in ancient Greece, Rome and medieval Europe.

Cumin is responsible for the distinctive spicy flavor and slightly bitter taste of curry powder, of which it is an essential ingredient (along with chili pepper and turmeric). It is also used in other spice mixtures and chutneys in Pakistan and India. The characteristic taste of a falafel is partly due to cumin.

How to use:

Powdered Herb:

There are different ways to use powdered herb.

Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".

Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.

Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.

Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Cumin Seed Powder