Cumin seed

Cumin (/ˈkjuːmɪn/ or UK: /ˈkʌmɪn/, US: /ˈkuːmɪn/) (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including the Middle East and stretching east to India. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is thought to have uses in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. The English 'cumin' is derived from the Old English via Latin cuminum from the Greek κύμινον (kyminon), which is related to Hebrew כמון (kammon) and Arabic كمون (kammun). Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (​1 1⁄4–2 in). Each branch has two to three subbranches. All the branches attain the same height, so the plant has a uniform canopy. The stem is coloured grey or dark green. The leaves are 5–10 cm (2–4 in) long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellets. The fruit is a lateral fusiform or ovoid achene 4–5 mm (​1⁄6–​1⁄5 in) long, containing two mericarps with a single seed. Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the family Apiaceae (Umbelliferae) such as caraway, parsley, and dill. Likely originating in a region of the Eastern Mediterranean called the Levant, cumin has been in use as a spice for thousands of years. Seeds excavated at the Syrian site Tell ed-Der were dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as a spice and as a preservative in mummification. The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends. Cumin was introduced to the Americas by Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Today, the plant is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile, and China. Since cumin is often used as part of birdseed and exported to many countries, the plant can occur as an introduced species in many territories. The main producers of cumin are China and India, which produces 70% of the world supply and consumes 90% of that (which means that India consumes 63% of the world's cumin). Mexico is another major producer. In total, around 300,000 tons of cumin per year are produced worldwide.