Pharmacogn J. 2017; 9(3):292-301 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Review Article www.phcogj.com | www.journalonweb.com/pj | www.phcog.net Cuminum cyminum – A Popular Spice: An Updated Review Rudra Pratap Singh, Gangadharappa H.V.*, Mruthunjaya K ABSTRACT Spices are bio-nutrient supplements that enhance the taste, flavor and aroma of food and also treat several diseases. Cumin (Cuminum cyminum) is one such most popular spice that is used as a culinary spice for their special aromatic effect. Cumin is a traditional and much used spice from Middle Ages because it was an icon of love and fidelity. Cumin is available in different appearances such as anise, fennel and black cumin and the difference between them is their characteristics. The proximate analysis of the cumin seeds reveals that they contain fixed oil, volatile oils, acids, essential oils, protein and other elements. In cumin, contains an important component such as pinene, cymene, terpinene, cuminaldehyde, oleoresin, thymol and others that have shown their uses according to the disease. Cumin has proved several benefits with the help of availability of nutrients. It is an important element of iron for energy, immunity systems, lactation and skin diseases. Cumin also shown various pharmacological effects but has some side effects. So, volatile plants generally come out as a complex mixture of less molecular weight lipophilic compounds that derived from different biosynthetic pathways and also contribute to a variety of physiological functions. Key words: Spice, Cumin, Cuminaldehyde, Cymene, Thymol. INTRODUCTION Rudra Pratap Singh, Spices are an important bionutrients for both food aromatic plants having hollow stems and the well- Gangadharappa H.V.*, ingredients and nutritional supplements. From ancient known members of this family are anise, asafoetida, Mruthunjaya K times, spices have been used as food additives to caraway, carrot, celery, coriander, cumin, dill, fennel, enhance the taste and be flavor of food. Apart from parsley, parsnip, and sea holly. Department of Pharmaceutics, JSS these uses, spices also have numerous medicinal prop- In traditional medicines, cumin was a major compo- College of Pharmacy, JSS University, Sri erties and used to treat several disorders that form nent of curry and chili powder that was used to flavor Shivarathreeshwara Nagar, Mysuru, an important part of the Ayurvedic Pharmacopoeia a variety of commercial food products. Cumin Karnataka, INDIA. (Indian System of Medicine). Spices have increasingly has also been crushed and mixed with foods such larger role to play in Indian recipes as the bactericidal, as fish and meat, and the seeds sprinkled on bread Correspondence bacteriostatic, fungistatic, antifertility, antihelminthic and cakes. The oil, derived by steam distillation, Gangadharappa H.V, and other medicinal properties and also believed is used to flavor alcoholic beverages, desserts, and Department of Pharmaceutics, JSS to aid digestion. In the traditional Indian system of condiments. It is also used as a fragrant component College of Pharmacy, JSS University, medicine, more than a few spices and herbs have hold of creams, lotions, and perfumes. Cumin has been SS Nagar, Mysuru 570015, Karnataka, used as anti-inflammatory, diuretic, carminative, INDIA. and possess several medicinal properties such as anti- thrombotic, anti-atherosclerotic, hypolipidemic, anti- and antispasmodic, treatment of toothaches and Phone no: + 91-9986042737 inflammatory, anti-aggregatory, eicosanoid inhibitor.1 epilepsy and also as an aid for treating dyspepsia, E-mail: [email protected] Cumin is popular as culinary spice and used in folklore jaundice, diarrhea, flatulence, and indigestion. Cumin History therapy because the presence of aromatic substances powder has been used as a poultice and suppository • Submission Date: 27-02-17; and has been smoked in a pipe and taken orally. The • Review completed: 20-03-17; in the herb. Cumin comes under the category of tradi- • Accepted Date: 22-03-17 tional spice from middle ages. It was too much popular, cumin plant and its essential part is one of the most because of its peppery flavor. During the middle ages common aromatics in the Mediterranean kitchen. It DOI : 10.5530/pj.2017.3.51 in Europe, cumin became as an icon of love and fidelity is one of the popular spices regularly used as a flavoring agent. Cumin is an annual cultivated herb, Article Available online and also some people wants to carry cumin in their pockets to give in wedding ceremonies. Cumin is a with an erect, round, slender, branched stem, about http://www.phcogj.com/v9/i3 2 small hairy, brownish in color, boat shaped seed plant a foot high. Copyright that have a spicy sweet aroma property and powerful The available and useful parts of cumin plants are © 2017 Phcog.Net. This is an open- 2 described below: access article distributed under the terms slightly bitter and pungent flavor. of the Creative Commons Attribution 4.0 The scientific name of Cuminum cyminum L. (cumin) Leaves: The leaves of cumin are multi-fid, with long International license. referred to as Cuminum odorum Salisb, Cuminia cyminum filiform segments. J.F. Gmel, Cuminum hispanicum Bunge, Ligusticum Flowers: The flowers, small, white, or pink are cuminum (L.) Crantz and belonging to the Apiaceae overtopped by the bracts, which, after flowering, family.3 The Apiaceae family is a collection of typically are reflexes. The umbels, both partial and general, Cite this article: Singh RP, Gangadharappa HV, Mruthunjaya K. Cuminum cyminum – A Popular Spice: An Updated Review. Pharmacogn J. 2017;9(3):292-301. 292 Pharmacognosy Journal, Vol 9, Issue 3, May-Jun, 2017 Singh et al.: A culinary spice consist of about 5 rays, with the involucres consisting of 2 or 3 filiform, Persian cumin or meridian fennel, and is one of the ancient cultivated 1sided bracts. plants of Asia, Africa and Europe.7 The plant resembles a carrot plant Fruits: The fruits of cumin are ovate or fusiform, of a light brown or with feathery leaves and threadlike divisions, growing on 20-30 cm grayish color. The fruit resembles caraway, but is larger and about 2 lines (7.9-11.8 in) stems and the flower stem is tall, slender, branched, and in length, much longer than the pedicels, nearly tapering, but little con- hollow-stemmed, 30-80 cm (16-24 in) in height. A large number of tracted at the sides, fusiform, crowned by the short teeth of the calyx, phytoconstituents including different flavonoids, iso-flavonoids, flavonoid densely covered with short rough hair upon the channels, and less glycosides, monoterpenoids such as carvone and its derivatives, gluco- densely upon the ridges, which are paler, filiform, and a little raised; The sides, lignins, and alkaloids, as well as polyacetylenic compounds,8-12 seeds or half fruits, 2 in number, are oblong; Plano convex, with the plane different vitamins, amino acids, proteins, and minerals, also starch, surfaces together (L.).The odor and taste of cumin fruit is similar to sugars and other carbohydrates, tannins, phytic acid, and dietary fibers13 caraway, but it’s so warmer and not so agreeable. are present in caraway. Carvone and limonene are usually reported as Seeds: The cumin seed is yellow to brownish-gray in color and is the main phytochemicals present in caraway seeds. The other important elongated in shape with nine protuberances that possesses numerous compounds extracted usually from hydro/steam distillation include: 14-16 medicinal properties. The seeds of cumin are carminative, aromatic, carvacrol, a-pinene, g-terpinene, linalool, carvenone, and p-cymene. stomachic, stimulant, astringent and cooling and synergistic4 in effect. The fruits of caraway are used extensively as a mild spice and flavoring Cumin seed oil is used as multifunctional luminescent paints or in topical for culinary purposes in many cuisines. The dried, brown fruits are hard, clothing ointment. crescent-shaped achenes, around 2 mm long with five pale ridges. The Cumin is an aromatic herb and an astringent that benefits the digestive fruits are similar to cumin which has a pleasant odor, and an aromatic apparatus. It has been used in the treatment of mild digestive disorders flavor and sharp taste. In Middle East countries they are distinguished by as a carminative and eupeptic, as and astringent in bronco pulmonary their color; caraway is known as black zeereh and cumin seeds known as 17 disorders and as a cough remedy, as well as an analgesic.5 green zeereh. Caraway seeds are also widely used in various systems of The essential oil of cumin seeds has shown a significant antibacterial traditional medicine and the aromatic constituents have been studied for activity against K. pneumoniae in vitro. 6 their health benefits. Treatment and Uses of caraway OTHER FRUITS OF APIACEAE FAMILY Caraway is well known as a traditional medicinal plant with a long There are many fruits from the same family that have the similar appear- history of healing. Cumin has reported to have potent medicinal properties ance and properties. There is Persian cumin or meridian fennel for such as antispasmodic, antiseptic, antiparasitic, lactigenic, hypolipidemic, caraway, black cumin for nigella, and sweet cumin for aniseed or fennel, antiflatulance, aromatic, carminative, digestive and stimulant. It is also as a general rule interprets jeera or zeera (jira, zira) as cumin and kalonji recommended for the treatment of toothache, diarrhea, and epilepsy.17 as nigella. The similarity in odor or appearance (Figure 1), biological Black cumin name and uses of the members of Apiaceae family is shown in Table. 1. Black cumin (Bunium persicum) Figure 3, is also popular as wild or shahi Caraway jeera in the Persian and Indian subcontinent and it is related appearance Caraway (Carum carvi L.) Figure 2, is defined as the dried ripe fruit of of regular cumin. Its seeds feature long, slender, curved, darkbrown pods the biennial, usually white-flowered, aromatic herb.