Cumin – Introduction, Health Benefits, Uses, and Side Effects of Cuminum Cyminum

Table of Contents

1. Introduction

Cumin is derived from the Latin word cuminum, which itself was derived from Greek word "kyminon" which means to enhance.

The use of cumin in culinary spice started in Europe during the Middle Ages. After which it has become a popular trade commodity and got spread to the countries of the world. In Indian kitchen cumin is used daily as a food additive to enhance taste and flavor of food. 

It is an important ingredient of garam masala and jal jeera, a refreshing, appetizer Indian drink. Cumin powder is used in seasoning in Indian, Mexican, Italian, Thai and Spanish cuisine. It is also used in aromatherapy, perfumery, as a seasoning in soups, sausages, pickles, meat, and flavoring agent in alcoholic drinks, dessert and condiments.

Cumin also has medicinal benefits; it has been used in the treatment of gastrointestinal, gynecological, respiratory disorders, toothache, diarrhea, and epilepsy. In Charaka Samhita, it is used in the treatment of abdominal disease, diarrhea, indigestion, cough, piles. 

2. Synonyms

• Jarana - The fruit has digestive, carminative properties.
• Ajaji - It stimulates digestive fire.
• Deerghakam - The fruit is quiet long.
• Medhyam - It is brain tonic in action.
• Ruchyam - It improves taste in food.

3. Morphology 

Cumin is an annual herb with a smooth surface and long slender root, it has deep green leaves and small flowers, white or rose in color. The plant has aromatic seed-like fruit, commonly known as cumin seed. It is oval-shaped, approximately 6 mm long, and light yellowish-brown in color. It has a peculiar, strong, and heavy odor, the dried seeds form essential ingredients of curry powder. It was one commonly used spice in the Middle Ages.

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4. Classical Categorization

• Charaka Samhita – Shoolaprasamanam
• Sushrut Samhita – Pippalyadi
• Ashtang Sangraha – Pippalyadi
• Dhanvantari Nighantu – Shatpushpadi varga
• Madanpal Nighantu – Sunthyadi varga
• Kaiyadev Nighantu – Oushadi varga
• Raj Nighantu – Pippalyadi varga
• Bhavaprakasha Nighantu – Haritakyadi varga

5. Types

Bhavaprakash and Kaiyadev Nighantu classified it into three types, namely, Sweta Jeerka (Cuminum cyminum Linn.), Krishna Jeerka (Carum carvi Linn), and Kalajaji (Nigella sativa linn.)

Dhanvantri Nighantu: Three types - Shukla jeeraka, Krishna jeeraka, Brihatpali.

Raj Nighantu: Four types - Gour ajaji, Shyah jeeraka, Prithvika, Brihatpali.

6. Identity, Purity and Strength

• Foreign Matter – Not more than 2%
• Total Ash – Not more than 8%
• Acid-insoluble ash – Not more than 1%
• Alcohol-soluble extractive – Not less than 7%
• Water-soluble extractive – Not less than 15%

(Source: The Ayurvedic Pharmacopeia of India 1989)

7. Chemical Constitution 

An analysis of cumin seeds shows moisture 6.2%, protein 17.7%, fat 23.8%, crude fiber 9.1%, carbohydrates 35.5%, and minerals 7.7% per 100 grams. Their mineral and vitamin contents are calcium, phosphorus, iron, sodium, potassium, thiamine, riboflavin, niacin, and vitamins C and A. Their calorific value is 460.

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8. Habitat of Cumin

Cumin is a native of Egypt, Syria, Turkey, and the Eastern Mediterranean region. It is now grown in southeast Europe, North Africa, India, and China. It is a cold season crop in the plains and a summer crop in northern India, Punjab, and Uttar Pradesh hills.

India is the largest producer, consumer, and exporter of cumin in the world, in 2009-2010 India’s estimated production was 290,000 metric tons, domestic consumption was 100,000 metric tons and global consumption was 187,000 metric tons. Other major producers of cumin are Syria (10,000-20,000 metric tons), Iran (5000-10,000 metric tons), and China (8000 metric tons). Some production takes place in Mexico, Portugal, Spain, Japan, Netherlands, France, Morocco, Syria, and Turkey consume 10% of cumin, and the rest is exported to Europe, the USA, and Latin America.

9. Ayurvedic properties of Cumin

Cumin, known as "Jeeraka" or "Jiraka" in Ayurveda, is a commonly used spice with various medicinal properties.

Ayurvedic properties of Cumin:

1. Rasa (Taste): Cumin is believed to have a pungent (Katu) and slightly sweet (Madhura) taste.

2. Virya (Potency): It is heating in nature (Ushna Virya).

3. Vipaka (Post-digestive taste): The post-digestive taste is pungent (Katu Vipaka).

4. Dosha Effects: Cumin is generally considered balancing for Kapha dosha and Vata dosha, but its heating nature can increase Pitta dosha in excess.

Ayurvedic Uses:

1. Digestive Health: Cumin is highly valued for its digestive properties. It stimulates digestive enzymes, enhances appetite, and helps alleviate gas and bloating.

2. Toxin Removal: It supports detoxification by aiding in the elimination of waste products from the body.

3. Respiratory Health: Cumin is used to manage respiratory conditions, as it may help manage cough, congestion, and sore throat.

4. Metabolism Support: Cumin is believed to support healthy metabolism and may aid in weight management.

5. Antioxidant: Cumin contains antioxidants that help protect cells from oxidative stress.

6. Anti-inflammatory: Cumin's anti-inflammatory effects can be beneficial for managing inflammatory conditions.

7. Immune System: Cumin's immune-enhancing properties can support overall immune health and wellness.

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10. Health Benefits and Uses of Cumin

Benefits

The cumin seeds contain carminative, antidiabetic, anti-inflammatory, antispasmodic, antibacterial, astringent, antimicrobial, and analgesic properties. It is an emmenagogue and galactagogue, it is used to relieve mild digestive disorders, diarrhea, dyspepsia, morning sickness, colic, dyspeptic headache, and bloated stomach. Cumin is a popular folk medicine in India to ease flatulence.

In Ayurveda, a decoction of cumin seeds in water is given to stimulate the appetite and as a general nutritive tonic to improve heart health and cognitive function and nourish the eyes.

Uses

In the Middle East, a decoction of cumin seeds mixed with ginger, basil, and honey is a remedy for cough, cold, and flu. In India, black pepper is added to this mix. Mixing cumin with dried mint leaves helps clear bronchial and nasal passageway, In Arabia, cumin with black pepper and honey for used as an aphrodisiac.

Cumin has been used as a hair rinse, and if first steeped in vinegar, it is said to help fight dandruff, darken, and thicken hair and encourage hair growth. Whole crushed cumin seeds may be macerated in a base oil and applied as a general analgesic, rubefacient, and disinfectant.

The essential oil of cumin is derived from steam distillation, it can be mixed with natural waxes, esters, or base oils to create salves, balms, ointments, or liniments. In Aromatherapy, cumin essential oil may relieve spasms, general muscular discomfort, anxiety, nausea, nervousness, and stress.

Here are some Health Benefits and Uses of Cumin

Amnesia

Cumin seeds are valuable in amnesia or dullness of memory, licking three grams of black cumin seeds mixed with 12 grams of pure honey helps to get rid of in these conditions.

Boils

Black cumin ground in water applied as a paste over the boils gives beneficial results.

Common Cold

Dilute cumin water is an antiseptic beverage and very useful in common colds and fevers, to prepare cumin water, a tsp of cumin is added to boiling water, which is allowed to simmer for a few seconds and set aside to cool. If the cold is associated with a sore throat, a few small pieces of dry ginger can be added to the water, it soothes throat irritation.

Digestive Disorders

Cumin seeds are very useful in digestive disorders like biliousness, morning sickness, indigestion, atonic dyspepsia, diarrhea, malabsorption syndrome, and flatulent colic. A decoction of one tsp of cumin seeds boiled in a glass of water and mixed with one tsp of fresh coriander leaf juice and a pinch of salt taken twice after meals is an effective remedy for diarrhea.

Insomnia

Cumin is valuable in relieving sleeplessness, a tsp of fried powder of cumin seeds mixed with the pulp of a ripe banana taken at night induces sleep.

Piles

Black cumin is beneficial in treating piles, about 60 grams of the seeds of which half are roasted, are ground together and three grams of this powder should be taken with water.

The problem of Breast Milk Secretion

A decoction of cumin seeds mixed with milk and honey, taken once daily during pregnancy helps in the healthy development of the fetus eases childbirth, and increases the secretion of breast milk.

Renal Colic

Black cumin seeds mixed with caraway seeds and black salt are useful in renal colic. About 20 grams of caraway seeds and 6 grams of black salt are ground together and mixed with a little vinegar. This mixture is to be taken in doses of 3 grams every hour till relief is obtained.

Scorpion Sting

Paste of cumin seeds prepared with onion juice applied over scorpion sting retards the frequency of upbeats.

Other Uses

Cumin seeds are extensively used as a mixed spice for flavoring curries, soups, sausages, bread, and cakes. It is an ingredient of curry powder, pickles, and chutneys. To some extent, it is also used in Indian medicine as a carminative.

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11. Side Effects of Cumin

All Ayurveda herbs are plant-based and don’t have any side effects, but they may react with some allopathy or homeopathy medicine. It is better to consult the doctor if you are on any medications or have unique health issues.

Excessive use of cumin could be harmful to pregnant women and could even lead to miscarriage, nausea, and mild stomach upsets.