Cumin (/ˈkʌmɪn/,[2][3] /ˈkjuːmɪn/;[2][3] US also /ˈkuːmɪn/;[2] Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region.

Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent.

This in turn comes from the Ancient Greek κύμινον (kúminon), a Semitic borrowing related to Hebrew כמון‎ (kammōn) and Arabic كمون‎ (kammūn).

[8] American lexicographer Grant Barrett notes that this pronunciation now is rarely used,[8] replaced in the late 20th century[9] by hyperforeignized /ˈkjuːmɪn/ (KYOO-min) and /ˈkuːmɪn/ (KOO-min).

[8] Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.

[10] The fruit is a lateral fusiform or ovoid achene 4–5 mm (1⁄6–1⁄5 in) long, containing two mericarps with a single seed.

[11] Cumin is sometimes confused with caraway (Carum carvi), another spice in the parsley family (Apiaceae).

[12] Seeds of wild cumin were excavated in the now-submerged settlement of Atlit-Yam, dated to the early 6th millennium BC.

[16] The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco.

[17] In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.

Today, the plant is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile, and China.

[12] Since cumin is often used as part of bird food and exported to many countries, the plant can occur as an introduced species in many territories.

In India, cumin is sown from October until the beginning of December, and harvesting starts in February.

[10] In Syria and Iran, cumin is sown from mid-November until mid-December (extensions up to mid-January are possible) and harvested in June/July.

Cumin is vulnerable to frost damage, especially at flowering and early seed formation stages.

[10] Fertile, sandy, loamy soils with good aeration, proper drainage, and high oxygen availability are preferred.

Therefore, a proper seedbed preparation (smooth bed) is crucial for the optimal establishment of cumin.

[10] Cumin blight (Alternaria) appears in the form of dark brown spots on leaves and stems.

Incidence of powdery mildew in early development can cause drastic yield losses because no seeds are formed.

The plant becomes yellow, the seed formation is reduced (yield reduction), and the quality of the harvested product decreases.

This might be a problem because weeds can compete with cumin for essential resources such as water and light and thereby lower yield.

The main sources for the explants used in vitro regenerations are embryos, hypocotyl, shoot internodes, leaves, and cotyledons.

One goal of cumin breeding is to improve its resistance to biotic (fungal diseases) and abiotic (cold, drought, salinity) stresses.

[5] In Indian and other South Asian cuisine, it is often combined with coriander seeds in a powdered mixture called dhana jeera.

[12][14] It imparts an earthy, warming and aromatic character to food, making it a staple in certain stews and soups, as well as spiced gravies such as curry and chili.