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Cuminum Cyminum: an Important Indian Spice Nisha Kataria1, Anita Chauhan2* and Priyanka Chaudhary2 1 M.Sc Student, Department of Botany, D.P.G

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Cuminum Cyminum: an Important Indian Spice Nisha Kataria1, Anita Chauhan2* and Priyanka Chaudhary2 1 M.Sc Student, Department of Botany, D.P.G Volume 3, Issue 1, Jan-Apr, 2020. Cuminum cyminum: An Important Indian Spice Nisha kataria1, Anita Chauhan2* and Priyanka Chaudhary2 1 M.Sc Student, Department of Botany, D.P.G. Degree College, Gurugram 2Assistant Professor, Department of Botany, D.P.G. Degree College, Gurugram *Corresponding Author: anitasnm1@ gmail.com Abstract Cuminum cyminum belongs to the family Apiaceae native from East Mediterranean to South Asia. Cumin seeds are oblong and yellow–grey. Since ancient times Cumin seeds are liberally used in several cuisines of many different food cultures. The word spice comes from the Old French word spice, which became epice, and which came from the Latin root spec. A spice is seed, fruit, root, bark,orother plant substanceusedfor flavoring, coloring or preserv ing food. Spices were among the most demanded and expensive products. Most herbs and spices have antioxidant activity due to the presence of phenolic compounds, especially flavonoids, which influence nutrition through many pathways. It is used in the treatment of several disorders such as chronic diarrhea, asthma, diabetes, hypertension, fever, inflammation, bronchitis, dizziness, eczema, gastrointestinal disturbances and dyspepsia. In the ancient Egypt, it was used as a preservative in mummification. Cumin has warm aroma due to its essential oil content. The main constituent of aroma compounds is cuminaldehyde and cuminic alcohol. In the present study we summarized the pharmacological activities of Cuminum cyminum which are of diverse importance. Keywords: Apiaceae, Antioxidant, Cumin, Spice, flavonoids, Cuminaldehyde from white to pink. Each umbel consists of Introduction 5-7 umbellets [1]. The fruit is lateral fusiform, contains two mericarps with a Cuminum cyminum L. is also known as single seed [1]. Seed is the part of the plant cumin or zeera and belongs to family Apiaceae. It is a herbaceous, annual plant which grows upto a height of 30-50 cm [1]. It has long white root. Leaves may be pinnate or bipinnate and usually 5-10 cm long. Flowers are umbel and have whitish- red color. Stem is colored may be gray or dark green. Fruit is oval shaped schizocarp and have bitter and pungent taste. Flowers are small, borne in umbels and color vary INTERNATIONAL MEDICO-LEGAL REPORTER JOURNAL, VOL, 3, ISSUE-1, 119 JAN-APR, 2020. which is used and it is a fruit (Fig. 1.1),consists of both the pericarp and the seed. Fig 1.1 Fruit (seeds) of cumin The fruits (seeds) belongs to a small annual herb which is 15–50 cm in height, have long slender and white roots, stem is bi- Figure1.2. Aerial parts of cumin plant. divaricated and branching, long, narrow deep green leaves and small umbels of Classification white or red-colored flowers, covered by Kingdom : Plantae tiny hairs[2]. The spice produce a strong, Phylum : Angiosperms sweet and spicy fragrance with a slightly Class : Eudicots bitter and pungent taste[2]. Sub-class : Rosidae Order : Fabales /Apiales Botanical Description Family : Apiaceae Genus : Cuminum It is an aromatic herb and the spice is made Species : cyminum from its dried seed shown in fig 1.2[3]. The Vernacular names of Cumin plant has a number of vernacular names and Jeera, Comino, Jiraka, Yeera, Zira-sufed, they are cumin, zeera, kummel, comino, Kumin, Safed jeer, Sulpha phul, jeerige, zirech-e sabz, kemon, zira, and kamun jintan puteh, sududuru, etc. called in different parts of the world [4]. The spice produces wide range of Habitat secondary metabolites which consists of It is the native species of Ezypt and Asia but volatile and non-volatile compounds. Due was originally cultivated in Iran and to the presence of such constituents this Mediterranean region. Iran provides 20- spice possess medicinal and 40% of world’s production of Cumin. India pharmacological properties with possible and China [6] are main producers of Cumin, impact. The cumin seeds are good source of they produces 70% of world’s supply out of iron, magnese, potassium, zinc, amino which India consumes 63% of world’s acids, proteins and fatty acids. The oil cumin. Mexico is another major producer composition of cumin depend on factors [7]. The cumin seeds are valuable because such as from which stage of seed maturity the price of one kilogram of seeds are equal oil is extracted, the method of extraction, to 10 kilogram wheat. type of cultivators used and storage condition[5]. Oil obtained from cumin Cultivation show antimicrobial activity and has potential medicinal value. There has no The crop require a temperature around 30 adverse effect of cumin reported till date. degree celcius[8] and 3-4 months of long, hot summer. So, mostly grown in INTERNATIONAL MEDICO-LEGAL REPORTER JOURNAL, VOL, 3, ISSUE-1, 120 JAN-APR, 2020. mediterrean climates .Seeds sown in spring for growing cumin. Seeds of cumin contain and it needs fertile and well drained soil. a high percentage of oil content (45%) and Plant flourish in June and July .Seeds protein (23%) [11]. Cumin contains bitter normally ripe within four months after flavor and warm aroma, to its presence of planting. Plants are harvested when fruits essential oil. The main constituent and most are ripening and seeds become dried. The vast compound found in black cumin is spice is cultivated in India, Pakistan, Iran, thymoquinone. Amino acids such as lysine, Egypt, Turkey, Morocco, China, Russia, leucine, isoleucine, valine, alanine, and Japan and Algeria[9]. The essential oil of glycine are present; other components are the fruit cumin is very effective antiseptic starches, alkaloids, organic acids, and besides other uses [10]. It is used in poisonous glucosides are present. The seed traditional Indian medicine as a stimulant, consists of small quantity of minerals, such carminative and astringent [10]. Seeds of as sodium, iron, zinc, copper, phosphorus, cumin are used as popular aromatic herbs and calcium, and vitamins.Complex , and and in cooking spices. The cumin folic acid, which provide health diversities are used in traditional and benefits.[11] veterinary medicine as a stimulant, a carminative, an astringent and as therapy against indigestion, and diarrhea suggested by [10]. Nutritional Potential Seeds of cumin (Cuminum cyminum) are belong to the family umbelliferae. They are ellipsoid, greenish brown in color, and are used whole [11]. They have a pleasant odor and flavor. Seeds are cooked to pass on flavor to vegetables, rice dishes, and yogurt dressed salads. The plant has thin leathery Fig.1.3 Curative effect of black leaves and the flowers are white or pink in color. Cumin seed has a pungent and nutty cumin on human health. flavor that intensifies during heating and roasting [11]. The Mediterranean region Chemical Constituents and the Egypt are the vast growing regions of the cumin seeds. Hints of cumin can be Seeds of Cumin are nutritionally rich and easily found in the Bible. In the contains high amount of fats, proteins, Mediterranean region, cumin is widely used dietry fibres and vitamins. It contains about in cuisine due to its aromatic characteristics 2–4.5 % of volatile oil and about 10% fixed [11]. Low atmospheric humidity is perfect INTERNATIONAL MEDICO-LEGAL REPORTER JOURNAL, VOL, 3, ISSUE-1, 121 JAN-APR, 2020. oil, along with tannins, oleoresin, mucilage, Neuroprot- gum, protein and malts. The cumin odour is -ective due to the presence of its light yellow - brown liquid, having a strong and Chemo- disagreeable essential oil. This odour and Dyspepsia preventive Cumin flavor is due to the aldehydes present (i.e., cumin aldehyde, p-mentha − 3-en-7-ol and p-mentha 1, 3-dien-7-ol). Studies regarding Digestive- chemical composition of cumin oil showed stimulant the presence of the following components. [12] Figure 1.4 Multiple medicinal properties of Cuminum cymium Chemicals Composition (in %) Myrcene 0.3% 1-8-cineole 0.2% p-meawqnth-3-en-7-ol 0.7% Cumin aldehyde 32.4% p-cymene 16.5% Limonene 9.5% β-bisabolene 0.9% Cumin Essential Oil These health effects are experimentally Cumin is mostly as spice condiment in both validated [17] (figure 1.4) . vegetarian and non-vegetarian food [13]. It is dry fruit of herbaceous plant. Its seeds are Conclusions commonly used as cooking spice [13]. All the diversities of cumin are now used in The overall study of Cumin conclude that traditional and veterinary medicine as Cumin seeds are nutritionally rich and have stimulant and therapy against indigestion, high antioxidant potential. The essential oil diarrhoe[14]. The major components of of Cumin contains antioxidant compounds cumin oil are cuminaldehyde, which have antioxidant property. Cumin is terpenoids[15] etc. shown in table.Other second most popular spice after black components include safranal,p- pepper in world and used as both spice and cymene[16]. medicinal purposes. Due to this, cultivation of plant to till its storage and then its process of manufacturing is very important. Health Effects of Cumin cymium : Cumin So, study conclude that, the spice can be seeds are widely used as spice due to its used as flavoring agent in various food distinct aroma but it also used in home products as well as in medicine. remedies and in medicine to treat variety of disease. References INTERNATIONAL MEDICO-LEGAL REPORTER JOURNAL, VOL, 3, ISSUE-1, 122 JAN-APR, 2020. 1. Sastry EV, Anandaraj M. "Cumin, Fennel and extraction coupled with headspace single drop Fenugreek" (PDF). Soils, Plant Growth and microextraction and gas chromatography-mass Crop Production. Encyclopedia of Life Support spectrometry for analysis of the essential oil in Systems (EOLSS). Retrieved (29 November Cuminum cyminum L". Analytica Chimica 2013). Acta.Mnif and Afia (2015)in Health effects of 2. Gh. Amin, ,(2012) in Handbook of Herbs and cumin . Spices , volume 1. 3. Kanagal Sahana, ... Lingamallu Jagan Mohan Rao, in Nuts and Seeds in Health and Disease Prevention, (2011) dbook of Herbs and Spices (Second Edition), Volume 1, (2012).
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