Cumin is a popular spice in Greek, Moroccan, Indian, Mexican, and Middle Eastern foods. It has even been found in ancient Egyptian tombs, indicating that the plant has been employed by humans for thousands of years. Besides its culinary applications, cumin seed has been utilized for its healthful properties in Ayurvedic practices, traditionally prepared as a tea or infused in ghee. Our cumin powder is ground from Cuminum cyminum. Cumin seed powder makes a savory addition to spice blends, baked goods, and rice dishes. Many may not know that it was a popular condiment during ancient Roman and Greek times as well, was found in Egyptian tombs and mentioned in the Bible, and that its use has been continual for thousands of years. It is a valued carminative amongst herbalists and is highly regarded in Ayurvedic medicine as a digestive support that is often administered as a food or beverage.

Cuminum cyminum is a small annual herb native to the Mediterranean region, that can grow to about two feet in height. It is an obvious member of the Apiaceace or carrot family as it sports umbelliferous flowers and looks quite similar to other members such as dill (Anethum graveolens), fennel (Foeniculum vulgare), anise (Pimpinella anisum), and coriander (Coriandrum sativum). Many of these species share carminative properties as well. In Ayurveda, Cuminum cyminum is used somewhat interchangeably with 'black cumin' (Carum bulbocastanum) which is an entirely different plant that is more like caraway (Carum carvi), although it is in the same family and has very similar actions. Both cumin and caraway are called 'jira' and believed to have comparable energetic properties and flavors, yet true or common cumin, sometimes referred to as 'green cumin' is more mild in taste and properties. Further, yet another plant may be confused with cumin, which is Nigella sativa, commonly referred to as 'black seed' or 'black cumin' yet is an altogether different herb in the Ranunculaceae family. The Latin genus name Cuminum, was derived from Greek 'kyminon' with the original source thought to be the Sumerian word 'gamun.'

Cumin was revered in ancient India as well and was a mainstay herbal medicine in Ayurveda (system of traditional Indian healing). Most often called 'jira' (or jeera, zeera, etc) which, in Sanskrit means 'that which helps digestion,' it was administered for a variety of complaints. It was employed in cases of sleeplessness, to support glandular health, and was even smoked in a pipe to alleviate hiccups. Additionally, it has been made into a cooling drink called 'jaljira' (meaning 'water of cumin') to drink in hot weather and to support metabolism. Its main use however, which spans cultures, is as a digestive support. It relieves wind and bloating and is used to alleviate nausea. It is considered to have a balancing effect on all of the three doshas (ayurvedic body type classifications) vata, pitta, and kapha. In the kitchen, it is combined with pungent foods such as tomatoes and chilis to make them more digestible.

Cumin seeds (actually the fruits) are considered energetically cooling and pungent, bitter, and spicy in flavor.

This information is for education purposes, and is not intended to diagnose, treat, cure, or prevent any disease. This information has not been evaluated by the Food and Drug Administration.