Cumin Cumninum cyminum, - Jeera This member of the umbelliferae family has been cultivated in the Mediterranean region since prehistory, and the Greeks set up an early trade in the spice with Egypt, where it probably originated. Well preserved seeds have been found in the tombs of the Pharaohs and it is mentioned in the early texts of the region: The Ebers Papyrus; The Old and New Testaments; and Historia Naturalis, part of the great encyclopaedia compiled by Pliny the Elder in the 1st Century. Probably the earliest evidence of the seed’s use in Western Europe has been on the west coast of France where archaeologists have discovered that the native Celts there were rather fond of fish baked in cumin. In Eastern medicine, cumin was used by the ancient hakims in virtually all their compound formulae, as it was believed that the spice was one of the few substances which would pass through the digestive process virtually unscathed, to release its properties directly at the site of the liver. In the Eastern holistic medical systems of Ayurveda and Tibb, cumin is used as a digestive, to aid in easing stomach cramps and colic and it was also used for this purpose in Norman monasteries in around the 8th century AD. Both the Ancient Greek and Roman cultures regarded cumin seeds as a symbol of miserliness and greed, and the first century Roman Emperor, Antoninus Pius, was nicknamed ‘The Cumin’ because of his parsimonious nature. Nicholas Culpeper, the herbalist who combined botany and astrology in his 1652 work, The English Physitian, saw cumin as more positive and strengthening, assigning the planet Mars as its ruler. All across Medieval Europe, cumin was regarded in common lore as being able to safeguard against infidelity. It was used in love potions to keep a lover faithful and, in Germany, a bride would carry cumin, dill and salt in her pocket during her marriage ceremony to ensure a faithful and long marriage. The Germans also associated cumin with security, believing that anything containing it would be safe from theft, and baked it into loaves of bread to prevent it being stolen by wood spirits. Other, linked, traditions existed throughout northern Europe. In one such custom, a young man, leaving his home to join the army, would share a glass of cumin-flavoured wine with his sweetheart, then would take with him a cumin-flavoured loaf, baked by the girl, to ensure his safe return. Cumin, like all other herbs and spices, has been used throughout history in the practice of folk magic, where it is used principally as an ingredient in incense when preparing for protection, exorcism of evil, fidelity and to combat theft. Its culinary uses are many, and cumin is a popular flavouring spice world-wide. The seeds, roughly 5mm long, ridged like those of its cousin, caraway, have a warm, strong aroma and a slightly bitter taste. Most of the recipes from the Indian subcontinent relies on a mixture of cumin and coriander seeds as a basis for their spicing, and the northern yoghurt drinks and preparations invariably have a sprinkling of cumin to add that little extra touch. It is used extensively in Middle Eastern food, in dishes such as Kibbeh (fried meatballs); Northern European foods such as sauerkraut, sausages, stews, breads, biscuits, cheese and alcoholic drinks; Mexican Chorizo (spicy sausages), spiced sauces such as Mole and Chile are flavoured with it. Nutritionally, 1tsp of ground seed weighs around 2.1g, giving an energy value of 8 kcalories and contains vitamins A, B1, B2, niacin, Vitamin C, sodium, phosphorous, potassium, calcium, iron and zinc. As with many of the other ‘curry’ spices, this combination of antioxidants may be helpful in combating many of the ‘modern’ diseases such as stroke, high blood pressure and cancers: Vitamin C and the carotenoid, vitamin A, are powerful antioxidants, preventing the formation of the free radicals which cause cell damage that can lead to ageing, cancer and a raised level of LDL or ‘bad’ cholesterol levels; vitamin B1 (Thiamin), which helps in the proper metabolism of foods; minerals like potassium, which helps the body to regulate body fluids, heart rhythm, and aid in the maintenance of normal blood pressure rates.