Cumin seeds
Cumin Seeds
Cumin seeds (/'kjuːmɪn/), also known as Cuminum cyminum in scientific terms, are a popular spice used in various cuisines worldwide.
Pronunciation
Cumin is pronounced as /'kjuːmɪn/.
Etymology
The term "cumin" originates from the Latin word cuminum, which was borrowed from Greek kyminon. This, in turn, was derived from the Semitic word kamūn.
Description
Cumin seeds are small, elongated, and yellow-brown in color. They are harvested from the Cuminum cyminum plant, a member of the parsley family, Apiaceae. The seeds are dried and used in both whole and ground form. They have a strong, distinctive flavor and aroma, which is often described as warm, earthy, and spicy.
Culinary Uses
Cumin seeds are a staple ingredient in many cuisines, including Indian cuisine, Middle Eastern cuisine, and Mexican cuisine. They are used to flavor a variety of dishes, such as curries, stews, and soups. In addition to their culinary uses, cumin seeds are also used in traditional medicine for their potential health benefits.
Health Benefits
Cumin seeds are rich in antioxidants and have been associated with several health benefits. They may aid digestion, improve blood sugar control, and have anti-inflammatory and antimicrobial properties. However, more research is needed to confirm these potential health benefits.
Related Terms
- Cuminum cyminum
- Spice
- Cuisine
- Indian cuisine
- Middle Eastern cuisine
- Mexican cuisine
- Antioxidant
- Digestion
- Blood sugar
- Anti-inflammatory
- Antimicrobial
External links
- Medical encyclopedia article on Cumin seeds
- Wikipedia's article - Cumin seeds
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