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14-September-2008 18:38:48 - Cumin Geerah redirects here. For a unit of measurement, see Girah. Cumin Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Cuminum Species: C. cyminum Binomial name Cuminum cyminum L.1 Cumin Cuminum cyminum IPA: /ˈkÊŒmɪn/2 sometimes spelled cummin is a flowering plant in the family Apiaceae, native from the east Merranean to East India. Indonesians call it jintan or jinten. In India cumin is known in as jeera or jira or sometimes zira but in Pakistan it is known as zeera. The use of cumin is very common in Indian and Pakistani foods. In the Lithuanian language, Gira, is the drink made from black bread containing cumin seeds, later it became any drink made from soured water. Gira originates from the Lithuanian word gerti to drink. It is used only for soured water drinks today. Other names of Lithuanian drinks can be associated not only with an action, but with an effect or a production process. Contents 1 Etymology 2 Cultivation and uses 2.1 Description 2.2 Uses 2.3 Origins 2.4 Folklore 3 History 4 Confusion with other spices 5 Images 6 References 7 External links Etymology The English cumin derives from the French cumin, which was borrowed indirectly from Arabic كمون Kammon via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. Like many other Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κÏ?μινον. The Greek term itself has been borrowed from Arabic. Forms of this word are attested in several ancient Semitic languages, including kamÅ«nu in Akkadian 1. The ultimate source is believed to be the Sumerian word gamun 2. A folk etymology connects the word with the Persian city Kerman where, the story goes, most of ancient Persia's cumin was produced. For the Persians the expression carrying cumin to Kerman has the same meaning as the English language phrase carrying coals to Newcastle. Kerman, locally called Kermun, would have become Kumun and finally cumin in the European languages. In the Lithuanian language 'Kermunas' or 'Kermynas' 'Ishsikeroti/kerotis/kermintis' = to run riot or to spread out means a very branched plant, but at the moment we use the shorter version of it 'Kmynas' for naming cumin. Before tracing any etymology, firstly learn the most ancient language; for this instance the Lithuanian language. In Northern India and Pakistan, cumin is known as jeera or jira or sometimes zira; in Southern India it is called Jeerige ಕನà³?ನಡ Kannada or jeeragam Tamil சீரகமà¯? or jilakarra Telugu; in Iran and Central Asia, cumin is known as zira; in Turkey, cumin is known as kimyon;in northwestern China, cumin is known as ziran. In Arabic, it is known as al-kamuwn ال. Cumin is called kemun in Ethiopian, and is one of the ingredients in the spice mix berbere. Cultivation and uses Cuminum cyminum Linn. Cuminum cyminum Linn. It is an herbaceous annual plant, with a slender branched stem 20-30 cm tall. The leaves are 5-10 cm long, pinnate or bipinnate, 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. Cumin seeds are similar to fennel and anise seeds in appearance, but are smaller and darker in colour. Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine. Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Its main constituent and important aroma compound is cuminaldehyde 4-isopropylbenzaldehyde. Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine. Today, cumin is identified with Indian, Tex-Mex, Cuban and Northern Mexican cuisine. It is used as an ingredient of curry powder. Cumin can be found in some Dutch cheeses like Leyden cheese, and in some traditional breads from France. It is also commonly used in traditional Brazilian cuisine. In herbal medicine, cumin is classified as stimulant, carminative, and antimicrobial. Cumin can be used to season many dishes, as it draws out their natural sweetnesses. It is traditionally added to curries, enchiladas, tacos, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. It can also be added to salsa to give it extra flavour. Cumin has also been used on meat in addition to other common seasonings. The spice is a familiar taste in Tex-Mex dishes and is extensively used in the cuisines of the Indian subcontinent. Cumin was also used heavily in ancient Roman cuisine. Cultivation of cumin requires a long, hot summer of 3-4 months, with daytime temperatures around 30°C 86°F; it is drought tolerant, and is mostly grown in merranean climates. It is grown from seed, sown in spring, and needs fertile, well-drained soil. Description Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm 1-2 ft tall and is harvested by hand. Uses The flavour of cumin plays a major role in Cuban, Mexican, Thai, Vietnamese, Turkish, Moroccan, Afghan and Indian cuisines. Cumin is a critical ingredient of chili powder, and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. Cumin seeds are often ground up before being added to dishes. Cumin seeds are also often toasted by being heated in an ungreased frying pan to help release their essential oils. Origins Historically, Iran has been the principal supplier of cumin, but currently the major sources are India, Sri Lanka, Syria, Pakistan, and Turkey. Folklore Superstition during the Middle Ages cited that cumin kept chickens and lovers from wandering. It was also believed that a happy life awaited the bride and groom who carried cumin seed throughout the wedding ceremony. Cumin is also said to help in treatment of the common cold, when added to hot milk and consumed. Cumin tea is also believed to help induce labor in a woman who has gone post-dates with her pregnancy. In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems. History Cumin Seeds Cumin Seeds 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.3 Originally cultivated in Iran and Merranean region, cumin is mentioned in the Bible in both the Old Testament Isaiah 28:27 and the New Testament Matthew 23:23. It was also known in ancient Greece and Rome. The 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 fell out of favour in Europe except in Spain and Malta during the Middle Ages. It was introduced to the Americas by Spanish colonists. Since returned to favour in parts of Europe, today it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, and Chile. Confusion with other spices Black Cumin seeds Black Cumin seeds Cumin is hotter to the taste, lighter in colour, and larger than caraway Carum carvi, another umbelliferous spice that is sometimes confused with it. Many European languages do not distinguish clearly between the two. For example, in Czech caraway is called 'kmÃn' while cumin is called 'Å™Ãmský kmÃn' or Roman caraway. Some older cookbooks erroneously name ground coriander as the same spice as ground cumin. 4 The distantly related Bunium persicum and the unrelated Nigella sativa are both sometimes called black cumin q.v.. Cumin seeds Nutritional value per 100 g 3.5 oz Energy 370 kcal 1570 kJ Carbohydrates 44.24 g - Sugars 2.25 g - Dietary fiber 10.5 g Fat 22.27 g - saturated 1.535 g - monounsaturated 14.04 g - polyunsaturated 3.279 g Protein 17.81 g Water 8.06 g Vitamin A equiv. 64 μg 7% Thiamin Vit. B1 0.628 mg 48% Riboflavin Vit. B2 0.327 mg 22% Niacin Vit. B3 4.579 mg 31% Vitamin B6 0.435 mg 33% Folate Vit. B9 10 μg 3% Vitamin B12 0 μg 0% Vitamin C 7.7 mg 13% Vitamin E 3.33 mg 22% Vitamin K 5.4 μg 5% Calcium 931 mg 93% Iron 66.36 mg 531% Magnesium 366 mg 99% Phosphorus 499 mg 71% Potassium 1788 mg 38% Sodium 168 mg 11% Zinc 4.8 mg 48% Percentages are relative to US recommendations for adults. Source: USDA Nutrient database Images Dry, whole cumin fruit or seed Whole cumin seeds and ground cumin Commercially packaged whole and ground cumin seeds References ^ Cuminum cyminum information from NPGS/GRIN. www.ars-grin.gov. Retrieved on 2008-03-13. ^ The pronunciations /ˈkuË?mɪn/ and /ˈkjuË?mɪn/ are becoming increasingly common ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third ion Oxford: University Press, 2000, p. 206 ^ Growingtaste.com External links Antifungal Properties of Cumin Essential oil Wikibooks Wikibooks Cookbook has an article on Cumin v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Cumin Categories: Apiaceae | Medicinal plants | Spices Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية БългарÑ?ки ÄŒesky Dansk Deutsch Español Esperanto Suomi Français Galego עברית Magyar Bahasa Indonesia Italiano 日本語 МакедонÑ?ки Nederlands ‪Norsk bokmÃ¥l‬ Polski Português РуÑ?Ñ?кий Svenska தமிழà¯? Türkçe ä¸æ–‡ This page was last modified on 7 September 2008, at 02:32
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