CHAPTER 12: Cumin (Cuminum cyminum)

Cumin spice is a pungent aromatic spice, musty and earthy with a green-grassy note (scent). It is used as a condiment and is high in iron. Cumin is a key flavour in Mexican, Thai, Vietnamese and Indian cuisine. It is mentioned in the Bible, and was used widely in herbal medicine for digestive complaints. Research, mainly from the Indian sub-continent, the Middle East and North Africa, has identified that cumin possesses a range of bioactive properties, some of which are associated with the prevention and treatment of chronic non-communicable diseases. These properties include antioxidant, anti-inflammatory, analgesic, immunomodulatory, glucose lowering, anti-diabetic, lipid lowering, cardioprotective, hepato- and gastrointestinal protective, chemopreventive/anti-cancer, neurological, neuroprotective, properties. It is also reported to influence fertility and to possess anti-osterporotic activity.