Cumin, spicy fruit

Cuminum cyminum, is a small, annual herb, from the parsley family, believed to be native to southern Egypt, Turkestan and the eastern part of the Mediterranean. It grows to a height of 30 to 60 cm and produces a long stem with many branches with long, finely divided, deep green leaves and small flowers, which are white or pink in color. The fruit, usually called seed, is long, oval and about 1/2 cm long and yellow-brown in color, it resembles caraway seed but is longer. Nowadays this plant is widely grown in

Iran, India, Morocco , China, South Russia, Indonesia. The ancient civilizations knew the cumin, because this plant has been cultivated since time immemorial. It appeared on the list of medicinal plants in use in Egypt and in the papyrus Ebers (1550 BC .) listed.

In the Bible

This herb is also mentioned in the Bible, both in the Old and the New Testament, for example in Isaiah 28:27: For they do not thresh the vetches with a threshing cart, nor do they turn the cart wheel round about over the cummin; But the vetches are beaten out with a rod, and the cummin with a stick.” Apparently the cumin is still threshed with a stick on the many primitive farms in the Middle East. In Matthew 23:23 Jesus reproached the scribes and Pharisees that they tithed items like cumin so carefully, “for you tithe mint and dill and caraway,” while neglecting matters of more fundamental importance, such as justice, mercy, and faith. In the first century, Pliny called cumin the best appetizing spice

of all spices. In the Middle Ages, cumin was a popular condiment in Europe and one that was surrounded by a lot of superstition. It was believed that cumin kept lovers from becoming fickle and from poultry running away from the garden. Chronicles tell us that cumin was used in the monasteries in Normandy in 716. Since the thirteenth century it had been used as a spice in England and in 1419 cumin was one of the taxable imports from which the crown received an income. Cumin is often mentioned in the herbal books of the sixteenth and seventeenth centuries.

Dodoens about cumin

For example, in Dodoens ‘Comijn’ is mentioned for driving away and causing all the winds of the powers of the skin to flow away . It is the antispasmodic, carminative effect for which the seed is still used. Cumin was also used at that time against other cramps and pains, such as menstrual ‘crimps’, but apparently also against cramps of the male member. Quote: end of the mother (womb), and if it is very good until the contraction, sadness and pain of the buycx, not only taken in but also from below with a clistery gheset / or mixed with barley flour and the buyten there on gheleyt. And ‘Comijn expels and causes people to swell and inflate the man’s body and the fraudulent members thereof’.

Cultivation of cumin

The plants require a mild, even climate and a fairly long growing season of three or four months and a fertile, well-drained, sandy loam soil in a sunny position. It is a delicate annual herb that cannot tolerate prolonged dry heat. The crop is ready for harvest when the plants begin to wither. In the Mediterranean region, harvesting, drying and threshing were done by hand. Iran is the world’s largest exporter of cumin seeds. which is called green cumin” and is mainly grown in Khurasan province.

Botany and naming: Cuminum cyminum L.

Leaves double-pinnate, with linear segments. Screens 3-5 beams. Involucre leaves and involucres linear, very pointed. Calyx teeth unequal, the longest with a needle-shaped point. Petals white to pink. Fruit on the ribs with spiny hairs, between them with papillae or star hairs, 5-6 mm long. Unlike caraway, the fruits are straight in shape.

  • German Kreuzkümmel, Weißer Kreuzkümmel, Römischer Kümmel, Mutterkümmel
  • English Green cumin, White cumin, Cummin
  • French Cumin, Cumin blanc, Cumin du Maroc, Faux anis
  • Indonesian Jinten, Jinten putih
  • Italian Cumino, Cumino bianco
  • Dutch Cumin, Djinten
  • Sanskrit Jiira, Jiiraka, Jiirana, Sugandhan, Udgaarshodan
  • Spanish Comino, Comino blank

Recipe: Carrot soup with cumin and coriander

1 kilo of carrots, 1 potato, 2 cubes of stock, cumin, fresh coriander, pepper, salt and olive oil.
Peel the potato and carrots and cut them into small slices. Stew them in olive oil for 2 minutes. Add salt and pepper and water with some stock, also two teaspoons of cumin and a handful of fresh coriander leaves. Let the soup cook until the carrots are soft. Add some fresh coriander. To blend.