Cumin is the seed of a small umbelliferous plant and is popularly used for food flavoring and aroma. Its flavor is pungent, powerful, sharp and slightly bitter. The seeds of the plant are used in whole or powdered form in food processing industry. It is mainly used in spicy foods. Cumin, also called as “Sugandhan” i.e. Good Smell in ancient times has its popularity spread from Latin America to Africa and all over Asia. In southern Europe, it represented greed, while in Germany it was used by newly weds as a symbol to ensure loyalty to one another. Cumin is seed of an annual small herb It is widely one of the widely used spices in our day-to-day cuisines. Cumin along with Coriander forms a major ingredient of Curry Powder and other Spice Blends.

The plant has a fleshy root and slender branched stem that attains a height of 0.5 to 0.6 mtrs, with small white flowers in compound umbels. The fruit when ripened splits into narrow elongated carpel, 4 to 6.5mm long, curved, pointed at ends with 5 longitudinal ridges on the surface. The dried fruit is brown in colour has pleasant odour is with sharp taste. Seeds are hard and sharp to touch.

Cumin is widely used in traditional and herbal medicinal system for being a natural stimulant, carminative and having antimicrobial properties. It is also used in different industries for its essential oil. Cumin is known for stimulating the appetite. It is antispasmodic, carminative, stimulant, diuretic, astringent, emmenagogic and stomachic. It improves lactation and reduces nausea in pregnancy. East, it is used more like a traditional herbal remedy. While in the Western countries, it is used as a carminative, in veterinary medicine. It is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It has been proved effective in treating carpal tunnel syndrome, as well as diarrhea, indigestion, and morning sickness.

Cumin is widely used flavour in Indian and Middle Eastern countries. It is mainly used where highly spicy food is preferred. It is an ingredient of most curry powders and many savory spice mixtures, and is used in stews, grills especially lamb and chicken dishes. Spicy Mexican foods such as Chile casseroled pork and enchiladas with chilli sauce are incomplete without cumin. In Europe, it flavors certain Portuguese sausages, and is used to spice cheese, especially Dutch Leyden and German Munster and burned with woods to smoke cheeses and meats. In India, its popular usage is Zeera pani, a refreshing and appetizing drink made from cumin and tamarind water. Cumin together with caraway flavors Kummel, the famous German liquor and many others. It is also used in different industries for its essential oil. It is also used for flavoring dishes, biscuits, confectionery and other spicy products.