Cumin, already mentioned in 14th century B.C. Mycenaean tablets, is a spice often used in Middle Eastern, Latin American, North African and Asian cuisine. It was also used in Europe during the times of the Hellenic civilisation and the Roman Empire, but disappeared during the Middle Ages except in Spain and Malta. It is even said that the ancient Greeks, like Turks do, serve cumin in its special container at meal times. It is thought that Latin America got acquainted with cumin through the Spanish colonizers.

Cumin, mentioned in the Old Testament, is a plant of the parsley family. According to the New Testament, it is a spice used in soups and the production of bread.

The plant is native of Eastern Mediterranean and Middle Eastern. The cumin flower, known as cumin grains, may be light colored or black. As compared to the light colored seeds, the black cumin seeds have a more complex, peppery taste.

One of the main components of known as chili powder, curry and North African spice blend ras-el hanout is cumin.

While Persia was historically the main supplier of cumin, India, Syria, Pakistan and Turkey are known today as the major sources of the spice.

Aromasını daha uzun süre koruduğu için tohum olarak almanızı tavsiye ederim. Kullanacağınız zaman yağsız tavada, kokusu çıkıncaya kadar ısıtıp değirmende öğütebilir veya havanda dövebilirsiniz.

To make cumin tea, add ½ teaspoon cumin seeds to 1 cup of water and bring to the boil. Remove from burner, let it rest for 10 minutes and drain. Enjoy this tea, said to act as a diuretic and tranquilizer.