Cumin - Jeera (Cuminum cyminum)

Family: Apiaceae or Umbelliferae | Edibility: Choice Edible (4/5)

Cumin or Cuminum cyminum is a flowering plant native to Pakistan and India. It is a well-branched, erect, annual plant that usually grows up to 30 cm in height. The leaves are long. The flowers are small and white or pink in color. Cumin seed is well-known food flavouring especially in tropical Asia. It has a hot and aromatic flavour and is often used in curries. The essential oil obtained from the seed is used as flavouring as well.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds

Harvest Seasons: Fall, Late Summer

Flavor & Culinary Uses

flavouring. — Seed - cooked as a flavouring.; Cumin seed was once widely used as a food flavouring in Europe, the Romans ground it into a powder and used it like pepper.; It is little used at present in Western cooking, though it is very commonly employed in India.; A hot and aromatic flavour, it is an important ingredient in curries, is used as a seasoning in soups and stews, and is also often used as a flavouring in biscuits, cakes and bread where it also helps in improving the digestion.

Habitat & North American Range

Not known in a truly wild condition. (Zone 8)