# Cumin

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Species of plant with seeds used as a spice

"Geerah" redirects here. For a unit of measurement, see [girah](/source/Girah).

Not to be confused with [curcumin](/source/Curcumin) or the [Cumans](/source/Cumans).

For other uses, see [Cumin (surname)](/source/Cumin_(surname)), [Cummin (given name)](/source/Cummin_(given_name)), and [Cummins (surname)](/source/Cummins_(surname)).

Cumin Scientific classification Kingdom: Plantae Clade: Embryophytes Clade: Tracheophytes Clade: Spermatophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Apiales Family: Apiaceae Genus: Cuminum Species: C. cyminum Binomial name Cuminum cyminum L.[1]

**This article contains [special characters](https://en.wikipedia.org/wiki/Help:Special_characters).** Without proper [rendering support](https://en.wikipedia.org/wiki/Help:Special_characters), you may see [question marks, boxes, or other symbols](/source/Specials_(Unicode_block)#Replacement_character).

**Cumin** ([/ˈkʌmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) [ⓘ](https://en.wikipedia.org/wiki/File:LL-Q1860_(eng)-Naomi_Persephone_Amethyst_(NaomiAmethyst)-cumin_(alt).wav),[2][3] [/ˈkjuːmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) [ⓘ](https://en.wikipedia.org/wiki/File:LL-Q1860_(eng)-Vealhurl-cumin.wav);[2][3] [US](/source/American_English) also [/ˈkuːmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) [ⓘ](https://en.wikipedia.org/wiki/File:En-us-cumin.ogg);[2] ***Cuminum cyminum***) is a [flowering plant](/source/Flowering_plant) in the [family](/source/Family_(taxonomy)) [Apiaceae](/source/Apiaceae), native to the [Irano-Turanian Region](/source/Irano-Turanian_Region).[4] Its seeds – each one contained within a fruit, which is dried – are used in the [cuisines](/source/Cuisine) of many cultures in both whole and ground form. Although cumin is used in [traditional medicine](/source/Traditional_medicine), there is no high-quality evidence that it is safe or effective as a [therapeutic agent](/source/Prescription_drug).[5]

## Etymology and pronunciation

The term comes via [Middle English](/source/Middle_English) *comyn*, from [Old English](/source/Old_English) *cymen* (which is cognate with [Old High German](/source/Old_High_German) *kumin*) and [Old French](/source/Old_French) *cummin*, both from the Latin term *cuminum*. This in turn comes from the [Ancient Greek](/source/Ancient_Greek) κύμινον (*kúminon*), a [Semitic](/source/Semitic_languages) borrowing related to [Hebrew](/source/Hebrew_language) כמון‎ (*kammōn*) and [Arabic](/source/Arabic) كمون‎ (*kammūn*). They originate from the [Akkadian](/source/Akkadian_language) 𒂵𒈬𒉡 (*kamūnu*), which is turn comes from the Sumerian 𒌑𒌁 (*gamun*) [6][7][8][9]

The English word is traditionally pronounced [/ˈkʌmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) ([*KUM-in*](https://en.wikipedia.org/wiki/Help:Pronunciation_respelling_key)), like *coming* with an ⟨n⟩ instead of ⟨ng⟩ /ŋ/.[10] American lexicographer [Grant Barrett](/source/Grant_Barrett) notes that this pronunciation now is rarely used in his country,[10] replaced in the late 20th century[11] by [hyperforeignized](/source/Hyperforeignism) [/ˈkjuːmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) ([*KYOO-min*](https://en.wikipedia.org/wiki/Help:Pronunciation_respelling_key)) and [/ˈkuːmɪn/](https://en.wikipedia.org/wiki/Help:IPA/English) ([*KOO-min*](https://en.wikipedia.org/wiki/Help:Pronunciation_respelling_key)).[10]

## Description

Cumin seeds, about 5 mm long.

Cumin is the dried seed of the herb *Cuminum cyminum*, a member of the [parsley family](/source/Apiaceae). The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an [annual](/source/Annual_plant) [herbaceous plant](/source/Herbaceous_plant), with a slender, [glabrous](/source/Glabrousness_(botany)), branched [stem](/source/Plant_stem) that is 20–30 cm (8–12 in) tall and has a diameter of 3–5 cm (1+1⁄4–2 in).[12] Each branch has two to three sub-branches. All the branches attain the same height, so the plant has a uniform canopy.[12] The stem is colored grey or dark green. The [leaves](/source/Leaf) are 5–10 cm (2–4 in) long, [pinnate](/source/Pinnate) or [bipinnate](/source/Bipinnate), with thread-like leaflets. The [flowers](/source/Flower) are small, white or pink, and borne in [umbels](/source/Umbel). Each umbel has five to seven umbellets.[12] The [fruit](/source/Fruit) is a lateral fusiform or [ovoid](/source/Ovoid) [achene](/source/Achene) 4–5 mm (1⁄6–1⁄5 in) long, containing two mericarps with a single [seed](/source/Seed).[12] Cumin seeds have eight ridges with oil canals.[12] They resemble [caraway](/source/Caraway) seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the family Apiaceae ([Umbelliferae](/source/Umbelliferae)) such as caraway, parsley, and [dill](/source/Dill).[13]

### Confusion with other spices

Black cumin seeds *([Elwendia persica](/source/Elwendia_persica))*

Caraway fruits are similar in shape and structure to cumin seeds

Cumin is sometimes confused with [caraway](/source/Caraway) (*Carum carvi*), another spice in the parsley family ([Apiaceae](/source/Apiaceae)). Many European and Asian languages do not distinguish clearly between the two;[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*] for example, in [Indonesia](/source/Indonesia) both are called *jinten*. Many [Slavic](/source/Slavic_languages) and [Uralic languages](/source/Uralic_languages) refer to cumin as "[Roman](/source/Rome) caraway" or "spice caraway". The distantly related *[Elwendia persica](/source/Elwendia_persica)* and *[Bunium bulbocastanum](/source/Bunium_bulbocastanum)* and the unrelated *[Nigella sativa](/source/Nigella_sativa)* are both sometimes called black cumin.[14]

## History

*Cuminum cyminum* Linn

Cumin essential oil in clear glass vial

Likely originating in [Central Asia](/source/Central_Asia), [Southwestern Asia](/source/Western_Asia), or the [Eastern Mediterranean](/source/Eastern_Mediterranean),[15][16] cumin has been in use as a spice for thousands of years.[14] Seeds of wild cumin were excavated in the now-submerged settlement of [Atlit-Yam](/source/Atlit_Yam), dated to the early 6th millennium BC.[4] Seeds excavated in Syria were dated to the second millennium BC.[17] They have also been reported from several [New Kingdom](/source/New_Kingdom_of_Egypt) levels of [ancient Egyptian](/source/Ancient_Egyptian) archaeological sites.[15][16] In the ancient Egyptian civilization, cumin was used as a spice and as a preservative in mummification.[12][16]

Cumin was a significant spice for the [Minoans](/source/Minoan_civilization) in ancient [Crete](/source/Crete). [Ideograms](/source/Ideogram) for cumin appear in [Linear A](/source/Linear_A) archive tablets documenting [Minoan palace](/source/Minoan_palace) stores during the [Late Minoan](/source/Minoan_civilization#Late_Minoan) period.[18] The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in [Morocco](/source/Morocco). Cumin was also used heavily in ancient Roman cuisine.[19] In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.[5]

Cumin was introduced to the [Americas](/source/Americas) by Spanish and Portuguese colonists. Black and green cumin are used in [Persian cuisine](/source/Persian_cuisine). Today, the plant is mostly grown in the [Indian subcontinent](/source/Indian_subcontinent), [Northern Africa](/source/Northern_Africa), [Mexico](/source/Mexico), [Chile](/source/Chile), and [China](/source/China).[14] Since cumin is often used as part of [bird food](/source/Bird_food) and exported to many countries, the plant can occur as an introduced species in many territories.[20]

## Cultivation and production

Ground cumin on display at the market in Ortigia, Syracuse (Italy)

Commercially packaged whole and ground cumin seeds

[*Jeera* *bhaat*](/source/Jeera_bhaat) (cumin rice), an [Indian dish](/source/Indian_cuisine)

### Cultivation areas

[India](/source/India) is the world's largest producer of cumin, accounting for about 70%. The other major cumin-producing countries are [Syria](/source/Syria) (13%), [Turkey](/source/Turkey) (5%), [UAE](/source/United_Arab_Emirates) (3%), and [Iran](/source/Iran).[21] India produced 856,000 tons of cumin seed in the 2020–2021 fiscal year.[22]

### Climatic requirements

Cumin is a drought-tolerant tropical or subtropical crop. It is vulnerable to frost and has a growth season of 120 frost-free days.[23] The optimum growth temperature ranges are between 25 and 30 °C (77 and 86 °F).[12] The Mediterranean climate is most suitable for its growth. Cultivation of cumin requires a long, hot summer of three to four months. At low temperatures, the leaf color changes from green to purple. High temperatures might reduce growth period and induce early ripening. In India, cumin is sown from October until the beginning of December, and harvesting starts in February.[12] In Syria and Iran, cumin is sown from mid-November until mid-December (extensions up to mid-January are possible) and harvested in June/July.[12]

### Grading

See also: [Food grading](/source/Food_grading)

The three noteworthy sorts of cumin seeds in the market vary in seed shading, amount of oil, and flavor.[24]

- Iranian

- Indian, [South Asian](/source/South_Asian)

- Middle Eastern

### Cultivation parameters

Cumin is grown from seeds. The seeds need 2 to 5 °C (36 to 41 °F) for emergence, an optimum of 20–30 °C (68–86 °F) is suggested. Cumin is vulnerable to frost damage, especially at flowering and early seed formation stages.[12] Methods to reduce frost damage are spraying with [sulfuric acid](/source/Sulfuric_acid) (0.1%), irrigating the crop prior to frost incidence, setting up [windbreaks](/source/Windbreak), or creating an early-morning smoke cover.[12] The seedlings of cumin are rather small and their vigor is low. Soaking the seeds for 8 hours before sowing enhances germination.[12] For an optimal plant population, a sowing density of 12–15 kilograms per hectare (11–13 lb/acre) is recommended.[12] Fertile, sandy, loamy soils with good aeration, proper drainage, and high oxygen availability are preferred. The pH optimum of the soil ranges from 6.8 to 8.3.[12] Cumin seedlings are sensitive to salinity[25] and emergence from heavy soils is rather difficult. Therefore, a proper seedbed preparation (smooth bed) is crucial for the optimal establishment of cumin.[*[citation needed](https://en.wikipedia.org/wiki/Wikipedia:Citation_needed)*]

Two sowing methods are used for cumin, broadcasting and line sowing.[12] For broadcast sowing, the field is divided into beds and the seeds are uniformly broadcast in this bed. Afterwards, they are covered with soil using a rake. For line sowing, shallow furrows are prepared with hooks at a distance of 20 to 25 cm (8 to 10 in). The seeds are then placed in these furrows and covered with soil. Line sowing offers advantages for intercultural operations such as weeding, hoeing, or spraying.[12] The recommended sowing depth is 1–2 cm and the recommended sowing density is around 120 plants per m2. The water requirements of cumin are lower than those of many other species.[12] Despite this, cumin is often irrigated after sowing to be sure that enough moisture is available for seedling development. The amount and frequency of irrigation depends on the climate conditions.[12]

### Cultivation management

The relative humidity in the center of origin of cumin is rather low. High relative humidity (i.e. wet years) favors fungal diseases. Cumin is especially sensitive to *[Alternaria](/source/Alternaria)* blight and *[Fusarium](/source/Fusarium)* wilt. Early-sown crops exhibit stronger disease effects than late-sown crops. The most important disease is *Fusarium* wilt, resulting in yield losses up to 80%.[12] *Fusarium* is seed- or soil-borne and it requires distinct soil temperatures for the development of epidemics.[12] Inadequate fertilization might favor *Fusarium* epidemics.[12] Cumin blight (*Alternaria*) appears in the form of dark brown spots on leaves and stems.[12] When the weather is cloudy after flowering, the incidence of the disease is increased.[12] Another, but less important, disease is [powdery mildew](/source/Powdery_mildew). Incidence of powdery mildew in early development can cause drastic yield losses because no seeds are formed.[12] Later in development, powdery mildew causes discolored, small seeds.[12]

Pathogens can lead to high reductions in crop yield. Cumin can be attacked by aphids (*[Myzus persicae](/source/Myzus_persicae)*) at the flowering stage. They suck the sap of the plant from tender parts and flowers. The plant becomes yellow, the seed formation is reduced (yield reduction), and the quality of the harvested product decreases. Heavily infested plant parts should be removed. Other important pests are the [mites](/source/Mite) (*Petrobia latens*) which frequently attack the crop. Since the mites mostly feed on young leaves, the infestation is more severe on young inflorescences.[26]

The open canopy of cumin is another problem. Only a low proportion of the incoming light is absorbed. The [leaf area index](/source/Leaf_area_index) of cumin is low (about 1.5). This might be a problem because weeds can compete with cumin for essential resources such as water and light and thereby lower yield. The slow growth and the short stature of cumin favors weed competition additionally.[12] Two hoeing and weeding sessions (30 and 60 days after sowing) are needed for the control of weeds. During the first weeding session (30 days after sowing), thinning should be done, as well, to remove excess plants. The use of preplant or pre-emergence [herbicides](/source/Herbicides) is very effective in India,[12] but this kind of herbicide application requires soil moisture for a successful weed control.[27]

### Breeding

Cumin is a [diploid](/source/Diploid) species with 14 [chromosomes](/source/Chromosome) (i.e. 2n = 14). The chromosomes of the different varieties have morphological similarities with no distinct variation in length and volume. Most of the varieties available today are selections.[12] The variabilities of yield and yield components are high. Varieties are developed by sib mating in enclosed chambers[12] or by biotechnology. Cumin is a cross-pollinator, i.e. the breeds are already hybrids. Therefore, methods used for breeding are *in vitro* regenerations, DNA technologies, and gene transfers. The *[in vitro](/source/In_vitro)* cultivation of cumin allows the production of genetically identical plants. The main sources for the explants used *in vitro* regenerations are embryos, [hypocotyl](/source/Hypocotyl), shoot internodes, leaves, and [cotyledons](/source/Cotyledon). One goal of cumin breeding is to improve its resistance to biotic (fungal diseases) and abiotic (cold, drought, salinity) stresses. The potential genetic variability for conventional breeding of cumin is limited and research about cumin genetics is scarce.[28]

## Uses

Wikibooks [Cookbook](https://en.wikibooks.org/wiki/Cookbook) has a recipe/module on

- ***[Cumin](https://en.wikibooks.org/wiki/Cookbook:Cumin)***

Cumin seed is used as a [spice](/source/Spice) for its distinctive flavor and aroma.[14][16] Cumin can be found in some cheeses, such as [Leyden cheese](/source/Leyden_cheese), and in some traditional breads from France. Cumin can be an ingredient in [chili powder](/source/Chili_powder) (often [Tex-Mex](/source/Tex-Mex) or Mexican-style) and is found in *[achiote](/source/Achiote)* blends, *[adobos](/source/Adobo)*, *[sofrito](/source/Sofrito)*, *[garam masala](/source/Garam_masala)*, [curry powder](/source/Curry_powder), and *[bahaarat](/source/Bahaarat)*, and is used to flavor numerous commercial food products.[5] In North Indian/Pakistani cuisine, it is often combined with [coriander seeds](/source/Coriander) in a powdered mixture called *[dhana jeera](/source/Dhana_jiru)*.

Cumin can be used [ground](/source/Milling_(grinding)) or as whole seeds.[14][16] It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili.[16] It is also used as an ingredient in some pickles and pastries.[29]

### Traditional

In India, the seeds are powdered and used in different forms such as *kashaya* (decoction), *arishta* (fermented decoction), and *vati* (tablet/pills), and processed with *[ghee](/source/Ghee)* (a semifluid clarified butter). In [traditional medicine](/source/Traditional_medicine) practices of several countries, dried cumin seeds are assumed to have medicinal purposes,[5] although no scientific evidence has been found for its effectiveness as a drug or medicine.[5]

Cumin seed Nutritional value per 100 g Energy 1,567 kJ (375 kcal) Carbohydrates 44.24 g Sugars 2.25 g Dietary fibre 10.5 g Fat 22.27 g Saturated 1.535 g Monounsaturated 14.04 g Polyunsaturated 3.279 g Protein 17.81 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 7% 64 μg 7% 762 μg Vitamin A 1270 IU Thiamine (B1) 52% 0.628 mg Riboflavin (B2) 25% 0.327 mg Niacin (B3) 29% 4.579 mg Vitamin B6 26% 0.435 mg Folate (B9) 3% 10 μg Vitamin B12 0% 0 μg Choline 4% 24.7 mg Vitamin C 9% 7.7 mg Vitamin E 22% 3.33 mg Vitamin K 5% 5.4 μg Minerals Quantity %DV† Calcium 72% 931 mg Iron 369% 66.36 mg Magnesium 222% 931 mg Manganese 145% 3.333 mg Phosphorus 40% 499 mg Potassium 60% 1788 mg Sodium 7% 168 mg Zinc 44% 4.8 mg Other constituents Quantity Water 8.06 g Reference[30] †Percentages estimated using US recommendations for adults,[31] except for potassium, which is estimated based on expert recommendation from the National Academies.[32]

### Volatiles and essential oil

[Cuminaldehyde](/source/Cuminaldehyde), [cymene](/source/P-Cymene), and [terpenoids](/source/Terpenoid) are the major volatile components of cumin oil, which is used for a variety of [flavors](/source/Flavoring), [perfumes](/source/Perfume), and [essential oil](/source/Essential_oil).[14][33] Cumin oil may be used as an ingredient in some [cosmetics](/source/Cosmetics).[34]

### Aroma

Cumin's flavor and warm aroma are due to its essential oil content, primarily the [aroma compound](/source/Aroma_compound) cuminaldehyde.[33] Other aroma compounds of toasted cumin are the [substituted](/source/Substitution_(chemistry)) [pyrazines](/source/Pyrazine), 2-ethoxy-3-isopropylpyrazine, 2-methoxy-3-*sec*-butylpyrazine, and 2-methoxy-3-methylpyrazine. Other components include [γ-terpinene](/source/Terpinene), [safranal](/source/Safranal), [p-cymene](/source/P-cymene), and [β-pinene](/source/Beta-Pinene).[35][36][37]

### Nutritional value

Cumin seeds are 8% water, 18% [protein](/source/Protein_(nutrient)), 22% [fat](/source/Fat), and 44% [carbohydrates](/source/Carbohydrate) (table).

In a reference amount of 100 grams (3.5 oz), cumin seeds provide 375 [calories](/source/Calorie) of [food energy](/source/Food_energy) and high amounts of the [daily value](/source/Daily_value) for [B vitamins](/source/B_vitamins), [vitamin E](/source/Vitamin_E), and several [dietary minerals](/source/Mineral_(nutrient)), especially [iron](/source/Iron_in_biology), [magnesium](/source/Magnesium_in_biology), and [manganese](/source/Manganese_in_biology) (table).

## References

1. **[^](#cite_ref-GRIN_1-0)** ["*Cuminum cyminum*"](https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=12617). *[Germplasm Resources Information Network](/source/Germplasm_Resources_Information_Network)*. [Agricultural Research Service](/source/Agricultural_Research_Service), [United States Department of Agriculture](/source/United_States_Department_of_Agriculture). Retrieved 13 March 2008.

1. ^ [***a***](#cite_ref-mw_2-0) [***b***](#cite_ref-mw_2-1) [***c***](#cite_ref-mw_2-2) ["Cumin"](https://www.merriam-webster.com/dictionary/cumin). *Merriam-Webster: Dictionary*. 8 February 2024. Retrieved 20 February 2024.

1. ^ [***a***](#cite_ref-old_3-0) [***b***](#cite_ref-old_3-1) ["Cumin"](https://www.oxfordlearnersdictionaries.com/definition/english/cumin?q=cumin). *Oxford Learner's Dictionaries*. Retrieved 20 February 2024.

1. ^ [***a***](#cite_ref-kislev-2004_4-0) [***b***](#cite_ref-kislev-2004_4-1) Kislev, Mordechai E; Hartmann, Anat; Galili, Ehud (September 2004). "Archaeobotanical and archaeoentomological evidence from a well at Atlit-Yam indicates colder, more humid climate on the Israeli coast during the PPNC period". *Journal of Archaeological Science*. **31** (9): 1301–1310. [Bibcode](/source/Bibcode_(identifier)):[2004JArSc..31.1301K](https://ui.adsabs.harvard.edu/abs/2004JArSc..31.1301K). [doi](/source/Doi_(identifier)):[10.1016/j.jas.2004.02.010](https://doi.org/10.1016%2Fj.jas.2004.02.010).

1. ^ [***a***](#cite_ref-drugs_5-0) [***b***](#cite_ref-drugs_5-1) [***c***](#cite_ref-drugs_5-2) [***d***](#cite_ref-drugs_5-3) [***e***](#cite_ref-drugs_5-4) ["Cumin"](https://www.drugs.com/npp/cumin.html). Drugs.com. 21 April 2025. Retrieved 22 October 2025.

1. **[^](#cite_ref-6)** ["CUMIN | Meaning & Definition for UK English"](https://web.archive.org/web/20200114071750/https://www.lexico.com/definition/cumin). Lexico.com. Archived from [the original](https://www.lexico.com/definition/cumin) on 14 January 2020. Retrieved 27 February 2022.

1. **[^](#cite_ref-7)** [Heinrich Zimmern](/source/Heinrich_Zimmern) (1915) Akkadische Fremdwörter als Beweis für babylonischen Kultureinfluss (in German), Leipzig: A. Edelmann, [page 57](https://archive.org/stream/akkadischefremdw00zimmuoft#page/57/mode/1up)

1. **[^](#cite_ref-8)** ["Cumin"](https://www.sciencedirect.com/science/chapter/edited-volume/abs/pii/B978085709039350013X), *Handbook of Herbs and Spices*, Woodhead Publishing, pp. 250–259, 1 January 2012, [ISBN](/source/ISBN_(identifier)) [978-0-85709-567-1](https://en.wikipedia.org/wiki/Special:BookSources/978-0-85709-567-1), retrieved 26 April 2026{{[citation](https://en.wikipedia.org/wiki/Template:Citation)}}: CS1 maint: work parameter with ISBN ([link](https://en.wikipedia.org/wiki/Category:CS1_maint:_work_parameter_with_ISBN))

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1. **[^](#cite_ref-Mintec_24-0)** ["Cumin: commodity factsheet"](https://web.archive.org/web/20170309070547/https://www.cips.org/Documents/Knowledge/Categories-Commodities/Mintec/MintecCFS_Cumin.pdf) (PDF). *cips.org*. Mintec. 2014. Archived from [the original](https://www.cips.org/Documents/Knowledge/Categories-Commodities/Mintec/MintecCFS_Cumin.pdf) (PDF) on 9 March 2017. Retrieved 8 March 2017.

1. **[^](#cite_ref-25)** Bettaieb Rebey, Iness; Bourgou, Soumaya; Rahali, Fatma Zohra; Msaada, Kamel; Ksouri, Riadh; Marzouk, Brahim (1 April 2017). ["Relation between salt tolerance and biochemical changes in cumin (*Cuminum cyminum* L.) seeds"](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332532). *Journal of Food and Drug Analysis*. **25** (2): 391–402. [doi](/source/Doi_(identifier)):[10.1016/j.jfda.2016.10.001](https://doi.org/10.1016%2Fj.jfda.2016.10.001). [ISSN](/source/ISSN_(identifier)) [1021-9498](https://search.worldcat.org/issn/1021-9498). [PMC](/source/PMC_(identifier)) [9332532](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332532). [PMID](/source/PMID_(identifier)) [28911682](https://pubmed.ncbi.nlm.nih.gov/28911682).

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1. **[^](#cite_ref-28)** Ebrahimie E, Habashi AA, Ghareyazie B, Ghannadha M, Mohammadie M (2003). "A rapid and efficient method for regeneration of plantlets from embryo explants of cumin (Cuminum cyminum)". *Plant Cell, Tissue and Organ Culture*. **75** (1): 19–25. [Bibcode](/source/Bibcode_(identifier)):[2003PCTOC..75...19E](https://ui.adsabs.harvard.edu/abs/2003PCTOC..75...19E). [doi](/source/Doi_(identifier)):[10.1023/A:1024676507010](https://doi.org/10.1023%2FA%3A1024676507010). [S2CID](/source/S2CID_(identifier)) [13278163](https://api.semanticscholar.org/CorpusID:13278163).

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1. **[^](#cite_ref-USDA_30-0)** ["Cumin Seed"](https://fdc.nal.usda.gov/food-details/170923/nutrients). FoodData Central, United States Department of Agriculture. 2017. [Archived](https://web.archive.org/web/20191025172925/https://fdc.nal.usda.gov/fdc-app.html#/food-details/170923/nutrients) from the original on 25 October 2019. Retrieved 24 February 2018.

1. **[^](#cite_ref-FDADailyValues_31-0)** [United States Food and Drug Administration](/source/Food_and_Drug_Administration) (2024). ["Daily Value on the Nutrition and Supplement Facts Labels"](https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels). *FDA*. [Archived](https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels) from the original on 27 March 2024. Retrieved 28 March 2024.

1. **[^](#cite_ref-NationalAcademiesPotassium_32-0)** ["TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report"](https://www.ncbi.nlm.nih.gov/books/NBK545428/table/tab_4_7/). p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". *Dietary Reference Intakes for Sodium and Potassium*. pp. 101–124. [doi](/source/Doi_(identifier)):[10.17226/25353](https://doi.org/10.17226%2F25353). [ISBN](/source/ISBN_(identifier)) [978-0-309-48834-1](https://en.wikipedia.org/wiki/Special:BookSources/978-0-309-48834-1). [PMID](/source/PMID_(identifier)) [30844154](https://pubmed.ncbi.nlm.nih.gov/30844154). [NCBI](/source/Bookshelf_ID_(identifier)) [NBK545428](https://www.ncbi.nlm.nih.gov/books/NBK545428).

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## External links

- [Cumin](https://en.wikibooks.org/wiki/Cookbook:Cumin) at the Wikibooks Cookbook subproject

- The dictionary definition of [*cumin*](https://en.wiktionary.org/wiki/Special:Search/cumin) at Wiktionary

v t e Culinary herbs and spices Herbs Angelica Basil Holy Thai Lemon Bay leaf Indian bay leaf (tejpat) Boldo Borage Chervil Chives garlic / Chinese Cicely Coriander leaf / Cilantro Bolivian Vietnamese (rau răm) Culantro Cress Curry leaf Dill Epazote Hemp Hoja santa Houttuynia cordata (giấp cá) Hyssop Jimbu Kinh gioi (Vietnamese balm) Kkaennip Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice-paddy herb) Lovage Marjoram Mint Mugwort Mitsuba Oregano Parsley Perilla Rosemary Rue Sage Savory Sanshō leaf Shiso Sorrel Tarragon Thyme Woodruff Spices Aonori Ajwain Alligator pepper Allspice Amchoor Anise Asafoetida Black pepper Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Star anise Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest Blends Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar Lists Culinary By region Australian Bangladeshi Indian Pakistani Related topics Chinese herbology Herbal tea Marination Seasoning Spice rub

v t e Edible Apiaceae Aegopodium podagraria Ajwain Alepidea peduncularis Alexanders Angelica archangelica Anise Anthriscus sylvestris Apium prostratum Arracacha Asafoetida Caraway Carrot Celeriac Celery Centella asiatica Chaerophyllum bulbosum Chervil Chinese celery Cicely Coriander Crithmum Cryptotaenia Cumin Daucus pusillus Dill Echinophora sibthorpiana Elwendia persica Erigenia bulbosa Eryngium foetidum Fennel Heracleum persicum Leaf celery Ligusticum scoticum Lomatium Lomatium parryi Lovage Oenanthe javanica Osmorhiza Parsley Parsnip Perideridia Peucedanum ostruthium Psammogeton involucratus Ridolfia segetum Sium sisarum

Taxon identifiers Cuminum cyminum Wikidata: Q132624 Wikispecies: Cuminum cyminum APDB: 27428 CoL: 6C25L Ecocrop: 5043 EoL: 488085 EPPO: CVUCY EUNIS: 152312 FNA: 200015512 FoC: 200015512 GBIF: 3034775 GRIN: 12617 iNaturalist: 161251 IPNI: 840882-1 IRMNG: 10456924 ISC: 17194 ITIS: 501839 NatureServe: 2.145911 NBN: NBNSYS0000014748 NCBI: 52462 NZOR: a23e61a9-6aa2-4c00-aa99-4d1cf0863751 Observation.org: 6667 Open Tree of Life: 961856 Plant List: kew-2747364 PLANTS: CUCY POWO: urn:lsid:ipni.org:names:840882-1 RHS: 72392 Tropicos: 1700068 WFO: wfo-0000629277

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Adapted from the Wikipedia article [Cumin](https://en.wikipedia.org/wiki/Cumin) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Cumin?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.