Cumin

From the family Apiaceae

Originating in Central Asia, Southwestern Asia and the Eastern Mediterranean, cumin has been in use as a spice for thousands of years. Seeds of wild cumin were excavated in the now-submerged settlement of Atlit-Yam, dated to the early 6th millennium BC. Seeds excavated in Syria 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.

Cumin was a significant spice for the Minoans in ancient Crete. 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. Black and green cumin 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 bird food and exported to many countries, the plant can occur as an introduced species in many territories.

Seeds when ripe, usually in September as the plant is dying.

Use the whole and ground seeds in cheeses, cabbage dishes, barbecue and spagetti sauces, chilli and curry powders, scrambled eggs, potato salad, stews and soups.