Cumin (cumin siminum) is an interesting and versatile spice with a rich history. Let us explore their interesting characteristics:

Botanical details:
1. Origin: Cumin is native to the eastern Mediterranean region, which extends to India.
1. Appearance: Cumin seeds are yellowish-brown, flat and rectangular in shape. They belong to the Parsley family (Epiaceae).
1. Flavor Profile: When it is added to the food, cumin makes a hot and earthy flavor. It is a staple in dishes such as meat stew, soups, gravy and chillies.
Cooking uses:
1. Whole seed or land: In different cultures, especially in Indian cuisine, whole and bottom cumin is used for cooking.
1. Health benefits:
  1. Digestive Aid: Cumin is valued due to its carminative properties, removal of gassiness, flatulence and mild digestion conditions.
  1. Liver function: They can improve liver function and promote the coordination of other herbs.
  1. Traditional Medicine: In Iranian and Arabic traditional medicine, cumin is used for gastrointestinal and respiratory disorders.
  1. Skin conditions: Research suggests that it may help reduce inflammation and improve skin conditions such as itching.
Nutrition Facts:
1. Cumin is the best source of this:
  1. Fiber
  1. iron
  1. Manganese
  1. Calcium
Entertaining fact:
1. In Sanskrit cumin is known as “jeera”, which means “which helps in digestion.”
1. It is one of the most commonly mentioned herbs in the Bible.
1. So next time you’re cooking, reach out to your cumin jar to enjoy its amazing benefits! 🌱