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Cumin – Cuminum cyminum

Cumin is a half hardy annual with finely divided, feathery leaves and umbels of very small white flowers. The fruits are yellowish-brown and ovoid in shape with a distinctive,warm and spicy lingering aroma. The plant  is a little like caraway inappearance and is occasionally confused with it but quite different in taste.

Cumin grows in a well drained soil, propagated from seed and should be sowen under glass in cool temperate regions and transplanted after all frosts.

Cumin decoctions or infusions of the seeds are taken for digestives disorders,diarrhoea,colds and feverish illnesses. It is also used to treat piles and renal colic in Ayurvedic medicine. The essential oil has antiseptic and antibacterial propeties and is applied externally (diluted) for boils and insect bites.

Cumin is widely used in Indian and Middle Eastern Cookery to flavour curries,soups,meat and vegetable dishes, breads biscuits and cheese.

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