Among ancient Greeks, cumin was the symbol of greed; Roman misers were said to have eaten it. At German medieval weddings, the bride and groom carried the spice along with some dill and salt in their pockets during the ceremony to ensure faithfulness to each other. A venerable spice, cumin is mentioned in the Old Testament and was as widely used in ancient times as it is today.

Countries of origin:
Native to the eastern Mediterranean and Upper Egypt; now grown principally in hot counties of North Africa, Middle East, India and the Americas.

Types of cumin:
Cumin seeds - odor is best described as strongly penetrating, irritating, fatty, overpowering, curry like, heavy, spicy, warm, and persistent, even after drying out. The flavor is warm, heavy, and spicy and dominated by cuminaldehyde, not unlike that of caraway, but its heaviness lacks the pleasing freshness of caraway.

Oleoresin of cumin - is brownish to yellowish-green in color. It is equivalent to 100lbs of freshly ground cumin in aroma and flavor characteristics.

Identification:
Small, dried seeds (similar to caraway seeds but lighter in color), of small, parsley type plant growing to about 10in. Plant slender annual with thread like leaves; white or pink flowers in small clusters appear in early summer.

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