Cumin Seed Whole

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, the 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 is only about an inch long. The leaves are divided into long, narrow segments like Fennel, but much smaller and are of 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 herbs.

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:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

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

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