Description of flower: Lax, slender, fine leafed, annual herb to 15 cm tall. Small white or deep pink flowers are followed by the pungent aromatic seeds for which the plant is grown. Cumin seeds are yellowish to grayish-brown and have an aromatic odor due to the presence of an aromatic alcohol, cuminol, and a spicy somewhat bitter taste and are extensively used as condiment.
The earliest records are from the ancient Mesopotamian civilization of the Euphrates and Tigris valleys, where its fruits were highly prized as a flavoring.
Cumin is distinguished easily from the other Umbelliferae by its flavour and its shape and color are quite different from nigella. Cumin is hotter to the taste lighter in color and larger than caraway.
Ground roasted cumin seed is a vital ingredient in many curry powders and curry dishes. It is used in Mediterranean, Arabian, Indian and Mexican cuisine. It is especially good in beef curries and in lentil and bean dishes. The flavour also enhances vegetables such as zucchini and eggplant. It is often used to flavour pickled vegetables. The flavour is very strong, so use judiciously.
In most countries on Northern and Eastern Europe, cumin is of little importance as a traditional flavoring and is considered an alien spice, an oriental variety of caraway, comparable to, but distinct from the native spice caraway.
Cumin as flavoring
