Turkey, Egypt, India, Chile, Syria, and Mexico. In the middle Ages, cumin was one
of the most familiar spices, an era when spices were relatively rare. Cumin was
thought to promote fidelity and love. People carried cumin to weddings and walk
around with it in their pockets. It was supposed to keep on lovers and chickens from
drifting. Thus, married troopers were sending scuffle with a recently baked loaf of
bread prepared using cumin.
20.1.2 Etymology
The word “cumin” in English comes as of the French “cumin” that was taken from
Arabic language “Kammon” through Spanish “comino” throughout the Arab decree
and the Kingdom of Spain within the fifteenth century. This spice is also indigenous
to Syrian Arab Republic (an Arabic talking nation) wherever cumin thrives in arid
and hot conditions. These forms of words are genuine in many ancient Syro-Arabian
languages, including kamūnu in Akkadian. The definitive term could be from Syrian
language that would be the Sumerian word gamun. Etymology connects the statement with the Persian town, Kerman. Where the story goes to most of the ancient
cumin was produced by Persians. In Asian countries like Pakistan, it is called as jira/
jeera or zira, and in Islamic Republic of middle Asia, whereas in Turkey it is
popularly recognized as “zira”, “kimyon” in north-western China, and “ziran” in
Iran. In Arabic, cumin is identified as “al-kamuwn”. In Ethiopia, it is known as
“kemun”. In French, it is Cumin; in German—Romische Kümmel, Kreuzkümmel, in
Italian language, it is called Cumino. Komijn in Dutch, Comino in Spanish,
Cominho in Portuguese, Kmin in Russian, Arabic: Kammun, Kemouyn, Machin
in Chinese, Jeera, Jeraka, Jira, Zeera, Zira in India, Spiskummin in Swedish, and
Jintan puteh in Malay.
Cumin belongs to the Apiaceae family and is a common cookery spice that is
utilized as a medical aid due to the presence of aromatic constituents within the fruit.
Cumin seeds have a small furry, brown color, spermatophyte formed by a boat, a
sweet-spicy aroma, and a slightly bitter and pungent flavor (Rebey et al. 2012). The
cumin oil produced by steam distillation is added to flavor the desserts, beverages
(alcohol), and condiments. It is also used in perfumes, lotions, poultice, and as a
sweeter in creams. It is also used as diuretics, carminatives, etc., and to treat
toothaches, epilepsy, dyspepsia, diarrhea, jaundice, indigestion, and flatulence.
20.1.3 Useful Parts of Cumin Plant
Leaves: Cumin leaves are a multifid segment with long filaments.
Flowers: They are little, white or pink in color and are exceeded in height by the
bracts. The umbels, each partial and general, have five rays with two or three
filament-like, one-sided bracts consisting of the involucres.
508
R. P. S. Rajput et al.
of the most familiar spices, an era when spices were relatively rare. Cumin was
thought to promote fidelity and love. People carried cumin to weddings and walk
around with it in their pockets. It was supposed to keep on lovers and chickens from
drifting. Thus, married troopers were sending scuffle with a recently baked loaf of
bread prepared using cumin.
20.1.2 Etymology
The word “cumin” in English comes as of the French “cumin” that was taken from
Arabic language “Kammon” through Spanish “comino” throughout the Arab decree
and the Kingdom of Spain within the fifteenth century. This spice is also indigenous
to Syrian Arab Republic (an Arabic talking nation) wherever cumin thrives in arid
and hot conditions. These forms of words are genuine in many ancient Syro-Arabian
languages, including kamūnu in Akkadian. The definitive term could be from Syrian
language that would be the Sumerian word gamun. Etymology connects the statement with the Persian town, Kerman. Where the story goes to most of the ancient
cumin was produced by Persians. In Asian countries like Pakistan, it is called as jira/
jeera or zira, and in Islamic Republic of middle Asia, whereas in Turkey it is
popularly recognized as “zira”, “kimyon” in north-western China, and “ziran” in
Iran. In Arabic, cumin is identified as “al-kamuwn”. In Ethiopia, it is known as
“kemun”. In French, it is Cumin; in German—Romische Kümmel, Kreuzkümmel, in
Italian language, it is called Cumino. Komijn in Dutch, Comino in Spanish,
Cominho in Portuguese, Kmin in Russian, Arabic: Kammun, Kemouyn, Machin
in Chinese, Jeera, Jeraka, Jira, Zeera, Zira in India, Spiskummin in Swedish, and
Jintan puteh in Malay.
Cumin belongs to the Apiaceae family and is a common cookery spice that is
utilized as a medical aid due to the presence of aromatic constituents within the fruit.
Cumin seeds have a small furry, brown color, spermatophyte formed by a boat, a
sweet-spicy aroma, and a slightly bitter and pungent flavor (Rebey et al. 2012). The
cumin oil produced by steam distillation is added to flavor the desserts, beverages
(alcohol), and condiments. It is also used in perfumes, lotions, poultice, and as a
sweeter in creams. It is also used as diuretics, carminatives, etc., and to treat
toothaches, epilepsy, dyspepsia, diarrhea, jaundice, indigestion, and flatulence.
20.1.3 Useful Parts of Cumin Plant
Leaves: Cumin leaves are a multifid segment with long filaments.
Flowers: They are little, white or pink in color and are exceeded in height by the
bracts. The umbels, each partial and general, have five rays with two or three
filament-like, one-sided bracts consisting of the involucres.
508
R. P. S. Rajput et al.