The properties of cumin and when to use it in your cooking 8 Articles

by Santi Meintjes

Cumin is also sold under the names jeera, comino or komyn. The botanical name is Cuminum cyminum, and it belongs to the same family as parsley and carrot. The seed (which is actually the fruit) is the spice used for culi...read more

by Sheree Zielke

Cumin is one of the world's most popular spices. Many cooks use cumin, even when they don't know they are using the spice, because when ground, it is also an ingredient in curry powder. Most people pronounce the word...read more

by Jennifer Flood

Cumin is native to Egypt and has been cultivated in the Middle East, India, China and Mediterranean countries for centuries. Along with dill and parsley, it belongs to the plant family Umbelliferae and it has the scientif...read more

by Kelly A. Mello

Need a little spice in your life? If so, Cumin might be able to help you out with that. It is the dried seed of the herb Cuminum cyminum, a member of the parsley family, and can grow to be one to two feet tall. Cumin w...read more

by Colette Georgii

Cumin, the Magical Spice I love cumin. I use it in a lot of cooking since I make a lot of Indian food. And almost every Indian recipe calls for cumin. It has a wonderful aroma and a delicious taste. According to T...read more

by Lupine

Cumin is native to Egypt and grows today mainly in other hot countries. It has both medicianl properties and is used in many cooking recipes. Medicinal Properties of Cumin Cumin is stomachic, diuretic, carminative, ...read more

by Colin Morley

Cumin (Indian name Jeera) is a pungent spice used in very many traditional Indian dishes. It is a staple of most curry spice mixes (though not all) and lends itself to very many dishes of other countries. Its supposed me...read more

by Allyjay

Cumin (Cuminum Cyminum) is a member of the Parsley family. Cumin itself is a pale green seed and is a brilliant source or Iron. It has a strongly aromatic if not slightly bitter flavour to it. It's flavour can be greatl...read more