Cumin or wild cumin is a spice made from the dried seed of a plant known as Cuminum cyminum. It is used in cuisines of North Africa, Latin America, the Middle East, and India. It has been cultivated for centuries in Egypt and the Middle East, and its flavor is warm and earthy, leaving a bittersweet aroma at the end. Cumin is available both as whole seeds and ground.

• Aromatic Properties: It has a strong, wonderful aroma that is distinctly different from Indian cumin.
• Taste Properties: Slightly spicy and sweet flavor; pairs well with many recipes.
• Use in Cooking: Widely used in cooking, either as a spice or as an addition to dishes.
• Medicinal Properties: Traditionally used to relieve digestive issues.
• Anti-inflammatory Properties: It has been reported to reduce inflammation.
• Antioxidant Properties: Rich in antioxidants that protect cells.

Depending on the recipe's requirements, whole or ground seeds are used. Whole seeds are added early in the recipe for more aroma release. As for ground cumin, it can be added at any time. Cumin can be found in rice dishes, vegetables, stews, soups, barbecue sauces, and chili recipes.

In salads, the seeds are first toasted. Frying the seeds in oil is a key step for many curry recipes.

• Digestion: Improves digestion and the functioning of the digestive system.
• Stomach Ulcers: May relieve stomach ulcers.
• Fluid Retention: Used to combat fluid retention.
• Cold Relief: May help combat colds.
• Reducing Inflammation: Used to reduce inflammation in the body.