Cuminum cyminum – powdered fruit

Ground into a fine powder after careful drying, cumin retains all of its aromatic richness. This form is ideal for immediate use, whether in cooking, infusions, or cosmetic blends. The fine grind ensures rapid diffusion of its active ingredients and powerful aroma.

Description

Fine powder, light brown to ochre in color, with a warm, musky, earthy aroma. Light texture, intense taste, slightly bitter and spicy.

Nomenclature

• Common names: Cumin, common cumin
• Latin name: Cuminum cyminum
• Family: Apiaceae (Umbelliferae)
• Part used: Fruits
• Form: Powder
• Origin: India, Egypt, Turkey, Mediterranean basin
• English name: Ground cumin
• Name in German: Gemahlener Kreuzkümmel
• Name in Spanish: Comino molido
• Name in Italian: Cumino in polvere
• Name in Arabic: كمون مطحون (Kamoun maṭḥūn)

Main virtues

Traditionally used to promote digestion and appetite, cumin powder is also prized for external use as a tonic stimulant or in purifying masks. Its warming aroma is also used in Ayurvedic and Mediterranean cooking rituals.

Main constituents

Essential oils (including cuminaldehyde), flavonoids, plant sterols, proteins, fiber, fatty acids, iron, calcium and magnesium.

Use and dosage

• Infusion: 1/2 teaspoon per cup of simmering water, infuse for 5 to 10 minutes.
• Cooking: as a seasoning for curries, soups, vegetables, cereals, savory pastries.
• Cosmetic: as a purifying mask (mixed with clay), or as aromatic powder for steam baths.

Precautions, side effects and contraindications

• Do not use excessively or for a prolonged period without supervision.
• Not recommended for pregnant women at high doses.
• May cause skin irritation in its pure form in sensitive skin.

History and origin

Cumin is mentioned in ancient texts from Egypt, India, and Persia. In ancient Rome, it symbolized intelligence and a sharp mind. It remained a staple in Arabic pharmacopoeias and in the cuisine of the Mediterranean region. In Ayurvedic medicine, it is still used today to stimulate the digestive fire ("agni").

Miscellaneous information

• Packaging: airtight kraft bag or dark glass jar.
• Storage: at room temperature, in a dry place and away from light.
• Appearance: fine, homogeneous powder, light brown to ochre in color.
• Odor: warm, penetrating, slightly lemony.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Traditional Ayurvedic Pharmacopoeia
• Corpus of Oriental Spices – Museum of Ancient Herbs
• Ethnobotanical collections of the Mediterranean basin

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