Description
Cumin (Cuminum cyminum)
The first reference of this spice was in ancient scripts written in Linear B at about 2000 BC. The Egyptians put cumin in the tombs of the Pharaohs and used it as a medicine in the treatment of lung diseases. The Romans knew its medicinal properties. Theophrastus and Dioscorides described it, while it was mentioned in texts of the Old and New Testament. In the Middle Ages, cumin was one of the most common spices, while in folk medicine the pulp seed was used for relief of orchitis and chilblains.
The beverage of cumin is believed to boost the heart and help to palpitations reduction, while acting anticonvulsants in colic pains. It is recommended for the treatment of anorexia as it is boosting the appetite. Moreover, its consumption reduces periods’ pains and stomach convulsions.
Greeks seem to have an unexplained love for this spice. Cumin can be used in soups, meat (any kind) and sauces. It makes a great combination when used in any kind of meatballs.