Cumin (Cuminum cyminum) comes from Western Asia, where it has been cultivated since Biblical times. It is a warm-season annual herb from the parsley family Apiaceae, which includes parsnip, carrot, cilantro/coriander, and of course parsley.
Cumin is a low growing plant reaching an average height of 12–20 inches and 2–6 inches across.
Cumin seeds is full flavored seeds from the cumin plant and it is used as a spice to make many good recipes. In modern-day food culture, cumin is a key ingredient in Mexican, Asian, Indian, Mediterranean, and Middle Eastern cuisines.
Common Name(s) | Cumin |
Scientific Name | Cuminum cyminum |
Days to Harvest | 120-150 days |
Harvesting time | Fall |
Light | Full sun |
Water | Regular |
Soil | Sandy loam, loam |
Temperature | No lower than 60ºF (15ºC) |
Fertilizer | Balanced organic liquid fertilizer |
Pests | Aphids |
Diseases | Fusarium wilt, Alternaria blight, powdery mildew |
The seeds of the plant are also used to make medicine. The medicinal health benefits of cumin come from the active ingredient cuminaldehyde, which has anti-inflammatory, antibacterial, anti-diabetic, anti-cancer and carminative properties.
Medicinal uses
Precautions
Interactions
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