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Cumin


Cumin or Cuminum cyminum is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India.

Its seeds, in ground form, are used in the cuisines of many different cultures.

Cumin is the second most popular spice in the world after black pepper.

Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang.

Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France.

It is commonly used in traditional Brazilian cuisine.

Cumin can be an ingredient in chili powder.

Cumin can be used ground or as whole seeds.

Cumin was also used heavily in ancient Roman cuisine.

It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.

In South Asia, cumin tea is used to distinguish false labour from real labour.

In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.

People in parts of South Asia commonly believe cumin seeds help with digestion.

Some scientific evidence suggests cumin may aid digestion by stimulating enzymes to break down foods.