Chapter 20
Cumin (Cuminum cyminum L.) Seed
Rudra Pratap Singh Rajput, N. Paramakrishnan,
and H. V. Gangadharappa
Abstract Spices are bionutrients that boost the aroma, taste, and flavor of foods and
treat several diseases. Cumin (Cuminum cyminum) is one of the most widely used
spices and is used in cookery for its individual fragrant property. It is an ancient and
far used spice from ages; as a result, it was absolutely associated with a degree icon
of fidelity and affection. Cumin is offered in numerous appearances like fennel,
black cumin, and anise. The proximate composition of the seeds reveals that it
contains fatty oil, phenolic acids, essential oils, protein, and other ingredients. The
very important elements in cumin are cymene, pinene, thymol, oleoresin,
cuminaldehyde, terpinene, etc., which have exhibited their applications according
to an ailment. It is a very essential part of iron for lactation, immune systems, skin
diseases, and energy.
Keywords Cuminaldehyde · Cumin · Cymene · Thymol · Spice
20.1 Origin and History
20.1.1 History
Cumin (Cuminum cyminum) is a small herbaceous annual plant. Initially, cumin
seeds are believed to be grown in Iran and Mediterranean province. Cumin is also
mentioned within the Bible (Isaiah 28:27) and the New witness (Matthew 23:23).
Spanish colonists introduced cumin to the Americans (Srivastava 1989). Nowadays,
it is largely grown in Islamic Republic of Iran, Morocco, Tajikistan, Uzbekistan,
R. P. S. Rajput
Department of Pharmaceutics, Columbia Institute of Pharmacy, Raipur, Chhattisgarh, India
e-mail: rudra.p.s007@gmail.com
N. Paramakrishnan · H. V. Gangadharappa (*)
Department of Pharmacognosy, JSS Academy of Higher Education and Research, JSS College
of Pharmacy, Mysuru, India
e-mail: nparamakrishnan@jssuni.edu.in; hvgangadharappa@jssuni.edu.in
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_20
507
Cumin (Cuminum cyminum L.) Seed
Rudra Pratap Singh Rajput, N. Paramakrishnan,
and H. V. Gangadharappa
Abstract Spices are bionutrients that boost the aroma, taste, and flavor of foods and
treat several diseases. Cumin (Cuminum cyminum) is one of the most widely used
spices and is used in cookery for its individual fragrant property. It is an ancient and
far used spice from ages; as a result, it was absolutely associated with a degree icon
of fidelity and affection. Cumin is offered in numerous appearances like fennel,
black cumin, and anise. The proximate composition of the seeds reveals that it
contains fatty oil, phenolic acids, essential oils, protein, and other ingredients. The
very important elements in cumin are cymene, pinene, thymol, oleoresin,
cuminaldehyde, terpinene, etc., which have exhibited their applications according
to an ailment. It is a very essential part of iron for lactation, immune systems, skin
diseases, and energy.
Keywords Cuminaldehyde · Cumin · Cymene · Thymol · Spice
20.1 Origin and History
20.1.1 History
Cumin (Cuminum cyminum) is a small herbaceous annual plant. Initially, cumin
seeds are believed to be grown in Iran and Mediterranean province. Cumin is also
mentioned within the Bible (Isaiah 28:27) and the New witness (Matthew 23:23).
Spanish colonists introduced cumin to the Americans (Srivastava 1989). Nowadays,
it is largely grown in Islamic Republic of Iran, Morocco, Tajikistan, Uzbekistan,
R. P. S. Rajput
Department of Pharmaceutics, Columbia Institute of Pharmacy, Raipur, Chhattisgarh, India
e-mail: rudra.p.s007@gmail.com
N. Paramakrishnan · H. V. Gangadharappa (*)
Department of Pharmacognosy, JSS Academy of Higher Education and Research, JSS College
of Pharmacy, Mysuru, India
e-mail: nparamakrishnan@jssuni.edu.in; hvgangadharappa@jssuni.edu.in
© Springer Nature Singapore Pte Ltd. 2021
B. Tanwar, A. Goyal (eds.), Oilseeds: Health Attributes and Food Applications,
https://doi.org/10.1007/978-981-15-4194-0_20
507