Cumin facts


Cumin-factsCumin seeds are yellow to brown and oblong in shape. It is found in the form of powder and seed. It possess high amount of manganese and iron with fiber, vitamins and calcium. It is used as a spice in sauces, cuisines and curry mixes. India and USA produce the essential oils of cumin in the highest volume.

Name Cumin
Scientific Name Cuminum cyminum L.
Native East Mediterranean to India, The primary cultivation of cumin is in Europe, Asia, the Middle East, and North Africa with India and Iran as the largest cumin producers and exporters.
Common/English Name Cumin, Cummin, Roman Caraway
Name in Other Languages Arabic : Al-Kamuwn, Kamun;
Brazil : Cominho;
Bulgarian : Kimion, Kimion;
Burmese : Ziya;
Chinese : Ou Shi Luo, Ma Ch’in, Xian;
Croatian : Kumin;
Czech : Šabrej Kmínovitý, Římský Kmín;
Danish : Kloeftsvoeb, Spidskommen;
Dutch : Komijn;
Eastonian: Vürtsköömen, Juustuköömen;
Ethiopia : Kemun;
Finnish : Juustokumina, Maustekumina;
French : Cumin, Cumin Blanc;
German : Kreuzkümmel, Weißer Kreuzkümmel;
Greek : Kiminon, Kimino;
Hebrew : Camon, Kammon;
Hungarian : Egyiptomi, Kuminmag;
Icelandic: Kummin, Ostakúmen;
India :-
Bengali : Jira,
Guerati : Jiru,
Hindu : Jeera, Ziira,
Kannada : Jeerige,
Malayalam : Jeerakam,
Marathi : Jire,
Punjabi : Jiira,
Sanskrit : Jiraka, Jirna, ,
Tamil : Jirakam, Seeragam,
Telugu : Jilakarra , Jiraka,
Urdu : Jirah, Ziraa;
Iran : Zirah, Zeera,;
Italian : Comino, Cumino;
Indonesia : Jintan Bodas , Jintan Putih,;
Japanese : Kumin, Hime Unikyoo;
Khmer : Ma Chin;
Laotian : Thien Khaw;
Malaysia : Jintan Putih;
Nepalese: Jiiraa, Jira;
Newari: Jii
Norwegian : Spisskummen, Spisskarve;
Pakistan : Zeera;
Persian : Zireh, Zire
Polish : Kmin, Kminek;
Portuguese : Cominho;
Russian: Kmin, Kmin Tminovyi;
Sri Lanka: Duru,  Suduru,
Sinhala : Maduru;
Slovašcina : Kumin, Laški Kumin;
Slovenia : Rasca Rímska, Džíra,;
Spanish : Comino Blanco, Comino;
Swahili : Jamda, Kisibiti;
Swedish : Pepparkummin,  Spiskummin;
Thai : Thian Khao, Yee Raa;
Turkish : Kimyon;
Ukrainian : Kmin, Кмин
Plant Growth Habit An erect, slender herbaceous, subglabrous annual
Growing Climate Mediterranean climate
Soil Fertile and well-drained soil
Plant Size 30–50 cm (12–20 inch)
Branchlets Each branch of the plant possesses 2-3 sub branches
Stem Grey or dark green in color
Leaf Pinnate or bipinnate, length 5-10 cm (2-4 inches) , thread like leaflets
Flower Small, white or pink flowers appear on the umbels; shape: oblong or ovate
Seed shape & size Small, slender, oblong, curved
Seed color Yellow to brown
Flavor/aroma Distinct and strong flavor, warm aroma
Seed Taste Coarse
Varieties/Types White cumin seeds and Black cumin seeds
Season Spring
Major Nutritions Iron, Fe 3.98 mg (49.75%)
Manganese, Mn 0.2 mg (8.70%)
Copper, Cu 0.052 mg (5.78%)
Calcium, Ca 56 mg (5.60%)
Magnesium, Mg 22 mg (5.24%)
Phosphorus, P 30 mg (4.29%)
Total Fat (lipid) 1.34 g (3.83%)
Vitamin B1 (Thiamin) 0.038 mg (3.17%)
Zinc, Zn 0.29 mg (2.64%)
Potassium, K 107 mg (2.28%)
Protein 1.07 g (2.14%)
Carbohydrate 2.65 g (2.04%)
Vitamin B6 (Pyridoxine) 0.026 mg (2.00%)
Vitamin B3 (Niacin) 0.275 mg (1.72%)
Total dietary Fiber 0.6 g (1.58%)
Health Benefits
  • Antioxidants
  • Antimicrobial activity
  • Anticancer activity
  • Hepatoprotective Activity
  • Gastroprotective Activity
  • Nephroprotective Activity
  • Antidiabetic and Antiphyperlipidemic/ Antihyperchlolesterolemic Activities
  • Antiplatelet Activity
  • Osteoprotective Activity
  • Antitussive Activity
Calories in 1 tbsp (6 g.) 22 Kcal.
Traditional uses
  • It is used as a diuretic and to settle the stomach and stop flatulence.
  • Effective for treating inflammation, prevent gas, suppress muscle spasms and increase urination.
  • It was also used to cure indigestion, jaundice, diarrhea, and flatulence.
  • Cumin is believed to treat chronic fever, heart disease, vomiting, swellings, poor digestion and tastelessness.
  • It interacts with the medications of diabetes.
  • Cumin has the ability to lower the blood sugar.
  • It also slows down the blood clotting.
  • The breast feeding and pregnant women should avoid the use of cumin.
  • One should consult the professional pharmacist before using the cumin.
How to Eat
  • The grounded cumin could be added to the sauted or roasted veggies.
  • It could be used to make guacamole or hummus.
  • The warm beverage could be made by adding the cumin seeds in the boiling water and let it steep for about 10 minutes.
  • It could also be sprinkled over the healthy snacks or nuts. It also adds the spice to the lentil soup.
Other Facts
  • The seeds are being used in traditional medicines to stave-off common cold.
  • Cumin is propagated by seed. It has short vegetative season. Harvest usually takes place 120 days after planting.
  • Cumin produces ovoid-shaped fruit called dry achene. Fruit is single-seeded.

Cumin (Cuminum cyminum) Scientific Classification

Scientific name Cuminum cyminum L.
Kingdom Plantae
Subkingdom Tracheobionta
Order Apiales
Family Apiaceae
Subfamily Apioideae
Tribe Scandiceae
Subtribe Daucinae
Genus Cuminum L.
Species Cuminum cyminum L.
Super division Spermatophyta
Division Magnoliophyta
Class Magnoliopsida
Sub Class Rosidae