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Cooking Ingredients

Cooking Ingredients

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Published by: lilucamp on Oct 13, 2011
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  • Taxonomy
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  • Taste and aroma
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  • Medicinal Value
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  • Gallery
  • Culinary use
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  • Important species
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  • Usage
  • Health risks
  • Uses Culinary
  • Other plants called oregano
  • Etymology
  • Etymology and history
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  • Nomenclature and taxonomy
  • The plant
  • Associated species
  • Cinnamon and cassia
  • Popular culture
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  • Medicinal properties and health effects
  • Allergies and eye irritation
  • Propagation
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  • Aroma attributes
  • Potential medicinal use
  • Pictures
  • Origin and distribution
  • Toxicology
  • Spiritual and religious perceptions
  • Miscellaneous
  • Active compounds
  • Notes and references
  • Details
  • Shallots in Persian Cooking
  • Shallots in Indian and South East Asian Cooking
  • Types and distribution
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  • Standardization of its products and services
  • Notes & References
  • Description
  • Cultivation and uses
  • Confusion with other spices
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  • See also
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  • Nomenclature
  • Botany
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  • List of the cultivars
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  • Form
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  • Culinary sugars
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  • Nutritional value
  • Natural brown sugar
  • In religion
  • In weather
  • Forms of salt
  • Health effects
  • Recommended intake
  • Campaigns
  • Salt substitutes
  • Salt disturbance in coastal industries
  • Further reading
  • Bird's eye chili pepper
  • Thai Ornamental
  • Cultivated varieties
  • Cooking
  • Statistics
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  • Botanical description
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Cuminum cyminum Linn.

It is an herbaceous annual plant, with a slender branched stem 20-30 cm tall. The leaves are
5-10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink,
and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4-5 mm long, containing
a single seed. Cumin seeds are similar to fennel and anise seeds in appearance, but are
smaller and darker in colour.

Today, cumin is the second most popular spice in the world after black pepper.[5][unreliable

Cumin seeds are used as a spice for their distinctive aroma, popular in Indian,
Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, Northern Mexican cuisines,
and the Western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some
Dutch cheeses like Leyden cheese, and in some traditional breads from France. It is also
commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in (often Texan
or Mexican-style) Chili powder, and is found in achiote blends, adobos, sofrito, garam
masala, curry powder, and bahaarat.

Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Its main
constituent and important aroma compound is cuminaldehyde (4-isopropylbenzaldehyde).
Important aroma compounds of toasted cumin are the substituted pyrazines, 2-ethoxy-3-
isopropylpyrazine, 2-methoxy-3-sec-butylpyrazine, and 2-methoxy-3-methylpyrazine.

Cumin can be used to season many dishes, either ground or as whole seeds, as it draws out
their natural sweetnesses. It is traditionally added to chili, enchiladas, tacos, curries, and other
Middle-Eastern, Indian, Cuban and Mexican-style foods. Cumin has also been used on meat
in addition to other common seasonings. Contrary to popular belief in the US, the spice is not

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very common in Mexican cuisine. However, the spice is a familiar taste in Tex-Mex dishes. It
is extensively used in the cuisines of the Indian subcontinent. Cumin was also used heavily in
ancient Roman cuisine. Cumin is typically used in Mediterranean cooking from Spanish,
Italian and Middle Eastern cuisine. It helps to add an earthy and warming feeling to cooking
making it a staple in certain stews and soups as well.

Cultivation of cumin requires a long, hot summer of 3–4 months, with daytime temperatures
around 30°C (86°F); it is drought-tolerant, and is mostly grown in mediterranean climates. It
is grown from seed, sown in spring, and needs fertile, well-drained soil.

Nutritional value

Cumin seeds

Nutritional value per 100 g (3.5 oz)

Energy 370 kcal 1570 kJ


44.24 g

- Sugars 2.25 g

- Dietary fiber 10.5 g


22.27 g

- saturated 1.535 g


17.81 g


8.06 g

Vitamin A equiv. 64 μg


Riboflavin (Vit. B2) 0.327 mg 22%

Niacin (Vit. B3) 4.579 mg 31%

Vitamin B6 0.435 mg


Folate (Vit. B9) 10 μg


Vitamin B12 0 μg


Vitamin C 7.7 mg


Vitamin E 3.33 mg


Vitamin K 5.4 μg


Calcium 931 mg


Iron 66.36 mg


Magnesium 366 mg


Phosphorus 499 mg


Potassium 1788 mg


Sodium 168 mg


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Zinc 4.8 mg


Percentages are relative to US

recommendations for adults.

Source: USDA Nutrient database

Cumin seeds contain a relatively large percentage amount of iron. However, unless one
would eat about 15 grams (1/2 oz) per day, cumin is not likely to be a significant dietary
source of iron.

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