Cumin | EPFL Graph Search

Are you an EPFL student looking for a semester project?

Work with us on data science and visualisation projects, and deploy your project as an app on top of GraphSearch.

Cumin (ˈkjuːmɪn, ˈkʌmɪn; USalsoˈkuːmɪn) (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. The term comes via Middle English and Old French from the Latin term cuminum. This in turn comes from the Ancient Greek κύμινον (kúminon), a Semitic borrowing related to Hebrew כמון (kammōn) and Arabic كمون (kammun). All of these ultimately derive from Akkadian 𒂵𒈬𒉡 (kamūnu). Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to tall and is harvested by hand. It is an annual herbaceous plant, with a slender, glabrous, branched stem that is tall and has a diameter of 3–5 cm (–2 in). Each branch has two to three sub-branches. All the branches attain the same height, so the plant has a uniform canopy. The stem is colored grey or dark green. The leaves are long, pinnate or bipinnate, with thread-like leaflets. The flowers are small, white or pink, and borne in umbels. Each umbel has five to seven umbellets. The fruit is a lateral fusiform or ovoid achene 4–5 mm (– in) long, containing two mericarps with a single seed. Cumin seeds have eight ridges with oil canals. They resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the family Apiaceae (Umbelliferae) such as caraway, parsley, and dill. Cumin is sometimes confused with caraway (Carum carvi), another spice in the parsley family (Apiaceae). Many European languages do not distinguish clearly between the two. Many Slavic and Uralic languages refer to cumin as "Roman caraway" or "spice caraway". The distantly related Bunium persicum and Bunium bulbocastanum and the unrelated Nigella sativa are both sometimes called black cumin (q.v.).

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Related publications (1)

Related concepts (14)

RNA Sequencing of Arabidopsis thaliana Seedlings after Non-Thermal Plasma-Seed Treatment Reveals Upregulation in Plant Stress and Defense Pathways

Ivo Furno, Alan Howling, Alexandra Waskow

Not all agricultural practices are sustainable; however, non-thermal plasma treatment of seeds may be an eco-friendly alternative to improve macroscopic plant growth parameters. Despite the numerous successful results of plasma-seed treatments reported in ...

MDPI2022

Carrot

The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten.

Coriander

Coriander (ˌkɒriˈændər,ˈkɒriændər; Coriandrum sativum), also known as cilantro (sɪˈlæntroʊ,-ˈlɑːn-), is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. Most people perceive coriander as having a tart, lemon/lime taste, but to some individuals the leaves taste like dish soap. The perception of a soapy taste in certain aldehydes is linked to a specific gene.

Roti

Roti (in English known as chapati) is a round flatbread native to the Indian subcontinent. It is commonly consumed in many South Asian countries. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.