Cumin essential oil is extracted from Cumin cyminum of the Apiaceous family and is also known as cumin and Roman caraway. The oil is used for
a variety of commercial purpose.
Botonical Name : Cuminum Cyminum
Country of Origin: India
Color & Odor : Light Yellow To Yellow Brown Liquid with Cumin Fatty Sweaty Pepper odor
Solubility : Insoluble in water, soluble in alcohol and oils
Cumin essential oil is extracted from Cumin cyminum of the Apiaceous
family and is also known as cumin and Roman caraway. The oil is used for
a variety of commercial purpose.
Fitch essential oil, Kalonji essential oil, Onion Seed essential oil,
Black Caraway essential oil, Hei zhong cao essential oil, Fennel Flower
essential oil, Black Sesame Seed essential oil, Black Seed Essential Oil
BLENDS WITH: Angelica, caraway and chamomile.
CONSTITUENTS: Cuminic, cymene, dipentene, limonene, phellandrene and pinene, para-cymene, thymoquinone
The Cumin seed essential oil is used in a variety of food products. It
is also majorly used in the preparation of mouth washes, gargle
preparations, toothpaste flavors, chewing gum and in pharmaceuticals.
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.
The English "cumin" derives from the Old English cymen (or Old French cumin), from Latin cuminum, which is the latinisation of the Greek κύμινον (kuminon), cognate with Hebrew כמון (kammon) and Arabic (kammun). Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is the Sumerian word gamun. The earliest attested form of the word κύμινον (kuminon) is the Mycenaean Greek ku-mi-no,
Linear B syllabic script.
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an annual herbaceous plant, with a slender, branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed.
resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.
Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites.
Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). 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. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different
cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.
Today, it is mostly grown in India, Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and China. The plant occurs as a rare casual in the British Isles, mainly in southern England, but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, only one record has been confirmed since 2000.
In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.
Cultivation of cumin requires a long, hot summer of three to four months, with daytime temperatures around 30 °C (86 °F); it is drought-tolerant, and is mostly grown in Mediterranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil.
Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote
adobos, sofrito, garam masala, curry powder, and bahaarat.
Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili.
Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source (see nutrition data).
According to the USDA, one tablespoon of cumin spice contains:
*Calories (kcal): 22
*Fat (g): 1.34
*Carbohydrates (g): 2.63
*Fiber (g): 0.6
*Protein (g): 5
Confusion with other spices
Cumin is sometimes confused with caraway (Carum carvi), another umbelliferous spice. Cumin, though, is hotter to the taste, lighter in color, and larger. Many European languages do not distinguish clearly between the two. Many Slavic and Uralic languages refer to cumin as "Roman caraway". Examples include Czech: kmín – caraway, římský kmín -cumin; Polish: kminek – caraway, kmin rzymski – cumin; Hungarian: kömény –
kömény – cumin. Finnish: kumina – caraway, roomankumina – cumin, although sometimes also called juustokumina, cheese caraway. In Norwegian, caraway is called both karve and kummin/kømming while cumin is spisskummen, from the word spise, to eat. Similarly in Swedish and Danish, caraway is kummin/kommen, while cumin is spiskummin/spidskommen. In German, Kümmel stands for caraway and Kreuzkümmel denotes cumin. In Icelandic, caraway is kúmen, while cumin is kúmín.
In Romanian, chimen is caraway, while chimion is cumin.
The distantly related Bunium persicum and the unrelated Nigella sativa are both sometimes called black cumin
Cumin's distinctive flavour and strong, warm aroma are due to its essential oil content. Its main constituent aroma compounds are cuminaldehyde and cuminic alcohol. Other important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include γ-terpinene, safranal, p-cymene and β-pinene.