Cumin is a herb with very distinct flavour. Its distinctive and strong flavour, warm perception on taste buds which comes from certain group of essential oils in seeds makes it favourite for many. Its powder is pungent, sharp and slightly sweet; greenish brown in colour, and is an essential ingredient in Mexican and Indian cuisine. The spice is native to Middle-East Asian region, and is grown all over the world for its flavourful seeds. In the Middle Ages cumin seed was thought to promote love and fidelity, so it was carried by attendees of weddings, and soldiers were always sent off to battle with a fresh loaf of cumin seed bread. People take cumin for digestion problems including diarrhoea, colic, bowel spasms, and gas. Cumin is also used to increase urine flow to relieve bloating, to start menstruation, and to increase sexual desire (as an aphrodisiac). Cumin finds its primary use in culinary. It is used as a spice and employed in cooking as a condiment and flavouring base. To keep its fragrance and flavour intact, it is generally ground just before preparing dishes. Its seeds have been used since ancient times in the preparation of many popular dishes in the Mediterranean, Asian and Chinese cuisines. Some Indian vegetarian, non vegetarian curries and rice dishes use cumin on regular basis. Its seeds have also been used in the preparation of soups, barbecue sauces and pickling.    

Cumin is a good source of Iron, Manganese, and other vitamins and minerals. It can stimulate the production of pancreatic enzymes and help digestion. It is protective against memory loss and the damaging effects of stress on the body.