Culinary Herbs: Cumin

Essential for Indian cooking, cumin is a flavorful annual herb. Growing cumin is similar to growing most other herbs—relatively easy.

 

 

Cumin is a low-growing culinary herb of the Nile Valley. But it has also been cultivated in the Mediterranean region, Arabia, Egypt, Morocco, India, China and Palestine from very early times. Ancient Roman naturalist Pliny is said to have considered it the best appetizer of all condiments. During the Middle Ages it was in very common use. In Europe it is extensively cultivated in Malta and Sicily and will mature seed as far north as Norway. Cumin is grown very little in America.

 

The cumin plant is very diminutive, rarely exceeding a height of six inches. Its stems, which branch freely from the base, bear mere linear leaves and small lilac flowers, in little umbels of 10 to 20 blossoms each. The six-ribbed, elongated seeds resemble caraway seeds but are straighter, lighter and larger. In formation, they are like the double seeds of coriander, convex on one side and concave on the other. They bear long hairs, which fold up when the seed is dry.

After the cumin seed has been kept for two years it begins to lose its germinating power but will sprout reasonably well when three years old. It is characterized by a peculiar, strong aromatic odor and a hot taste.

 

As soon as the ground has become warm the seed is sown in drills about 15 inches apart where the plants are to remain. Except for keeping down the weeds no further attention is necessary for growing cumin. The plants mature in about two months, when the stems are cut and dried in the shade.

In terms of cooking with cumin, you'll find the most use in Indian food. The seeds, which are almost always ground, are used in India as an ingredient in curry powder. In France, cumin seeds are used as a flavoring for pickles, pastries and soups. Many Mexican dishes also feature cumin.

 

 

Kains, M.G. (2007). Project Gutenberg eBook of Culinary Herbs: Their Cultivation, Harvesting, Curing and Uses. Retrieved March 28, 2008, from the Project Gutenberg Web site: http://www.gutenberg.org/files/21414/21414-h/21414-h.htm.