History
Cumin has been grown and used as a spice since ancient times. Originally cultivated in Iran and the Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and in the New Testament (Matthew 23:23). It was also known in ancient Greece and Rome. The 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 fell out of favor in Europe (except in Spain) during the Middle Ages, but is widely used today. It is now mostly grown in Iran, Morocco, Egypt, India, Syria, North America, and Chile. The name The name cumin is a distortion of the Persian city Kerman, where most of ancient Persia's cumin was produced. For the Persians the expression "carrying cumin to Kerman" is the same as the English language phrase "carrying coals to Newcastle." Kerman, locally called Kermun, became Kumun and then cumin in the European languages. In India, cumin is known as jeera or geera; in Urdu/Pakistan, cumin is known as zeera; in North-West China, cumin is known as ziran. Description of plant The cumin plant is an annual herb. Its stem is slender and branching to about a foot in height; the leaves are laciniate with filiform segments; the flowers are small, white or pink, and borne in umbels. The so-called seeds are its fruits, which are achenes. These, which constitute the spice cumin, are fusiform or ovoid in shape, and compressed laterally. Cumin seeds looks similar to fennel seeds, but are smaller and darker in color. The spice cumin Cumin fruits have a distinctive bitter flavor and strong, warm aroma due to their abundant essential oil content. Its main constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde). Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Their smell can also be detected in the eater's sweat even after consuming only small amounts.

Today, cumin is identified with Indian cuisine and Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses, and in some traditional breads from France. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial.

Uses
The flavor of Cumin plays a major role in Mexican, Thai, Vietnamese, and Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, garam masala, curry powder, and baharat. Origins Historically, Iran has been the principal supplier of Cumin, but currently the major sources are India, Syria, Pakistan, and Turkey.

Folklore
Superstition during the Middle Ages cited that Cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried Cumin Seed throughout the wedding ceremony.