Cumin is one of the most famous and indigenous herbs to upper Egypt since long ago.
Its common name is cumin or cumino aigro, while its botanical name is cuminum cyminum. It is called kamon in Arabic and kamnini, in the ancient Egyptian language. It is also one of the spice herbs with volatile oils.
Cuminaldehyde is the principal flavour - giving volatile oil .Cumin has an earthy, pungent, aromatic flavour which is slightly bitter but not hot, the aroma is characteristic and is modified by frying or dry roasting.
Its oil is the chief constituent of this plant, the oil is a fatty oil with a resin, gum, mucilage , malatea and albuminous matter. The part used of the plant is the fruit which is usually called seed. Cumin Seed should be even sized and yellowish-brown with a strong, earthy aroma when ground. It should be carefully cleaned and sorted to remove extraneous matter. Cumin grows up to 2 feet with deep green leaves and small pink or white flowers.
Cumin was used by the Romans in place of Pepper. It was also ground to a paste and spread on bread. Cumin is said to keep lovers faithful and was often used in love potions. It has been used as a condiment in England since the 13th century and was a taxable import into London from 1419.
