Cumin Seed

History and Uses:
Cumin is the pale green seed of a small herb of the parsley family and is believed to be one of the earliest cultivated herbs. The seed comes from a small annual, herbaceous plant, rarely exceeding a foot in height and somewhat angular. The leaves are divided into long, narrow segments and are of a deep green color. The flowers are small, rose-colored or white, and bloom in June and July, being succeeded by fruit, the so-called seeds, which constitute the Cumin of herbal medicine. They are oblong in shape, thicker in the middle, resembling Caraway seeds, but lighter in color and bristly, instead of smooth, and almost straight, instead of being curved. The odor and taste are somewhat like caraway, but less agreeable. Cumin is said to be native to the Mediterranean area and Upper Egypt, and from early times the herb has been cultivated in Arabia, India and China. Cumin was an important medicine of ancient Egypt, where it has been cultivated since Biblical times. It is mentioned in Isaiah and Matthew, and also in the works of Hippocrates and Dioscorides. Early Romans used ground Cumin much like black pepper is used today. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was considered one of their finest condiments. Later, roasted Cumin was often featured in breads of European courts. Today, Cumin is a popular spice all over the world, especially in Latin America, North Africa and all over Asia. In Malta they call it cumino aigro, or hot Cumin, to distinguish it from Anise, which they term cumino dulce, or sweet Cumin. Cumin Seeds are added to vegetables, beans, dips, pickles, yogurt, lamb and cordials, as well as included in Chinese, Vietnamese, Arabic, Indian, Mexican and Cajun dishes. It is added to lemonade and tamarind water to prevent stomach problems, and in India it is also used for infant colic. Cumin is also used in veterinary medicine. It has had considerable repute as a corrective for the flatulency of languid digestion and as a remedy for colic and dyspeptic headache. The older herbalists esteemed as being Cumin superior in comforting carminative qualities to Fennel or Caraway. Cumin has also been used to treat bloating, cough, diarrhea, indigestion and morning sickness. Cumin has also been found to help alleviate carpal tunnel syndrome, and the herb also shows promise as a natural way to increase breast size.