Cumin

Scientific Name(s): Cuminum cyminum L.
Common Name(s): Cumin, Cummin

Medically reviewed by Drugs.com. Last updated on Feb 2, 2022.

Clinical Overview

Use

Cumin seeds are used in cooking and the oil is used to flavor food and scent cosmetics. Components may have antioxidant, anticancer, hypoglycemic, antiepileptic, antiosteoporotic, ophthalmic, antibacterial, and larvicidal effects; however, there is no clinical evidence to support these claims. Cumin is generally recognized as safe for human consumption as a spice and flavoring.

Dosing

Cumin powder 3 g/day (1.5 g twice daily with lunch and dinner) significantly improved lipid profiles and body composition parameters in overweight/obese women. At 300 mg/day, 8 weeks of cumin supplementation in overweight Iranian adults significantly improved weight, body mass index (BMI), insulin levels, insulin sensitivity, and pancreatic beta-cell function.

Contraindications

Contraindications have not yet been identified.

Pregnancy/Lactation

Information regarding safety and efficacy in pregnancy and lactation is lacking.

Interactions

None well documented.

Adverse Reactions

The oil may have photosensitizing effects. Cumin may also cause hypoglycemia.

Toxicology

No data are available.

Scientific Family

• Apiaceae (carrot family)

Botany

Cumin is a small annual plant native to the Mediterranean region, where it is cultivated extensively. The cumin seed is widely used in cooking. The dried seeds resemble those of caraway, but are straighter in form and have a coarser taste and odor.4 Major cumin seed producers include Egypt, Iran, India, and Morocco.5 The United States is one of the largest producers of cumin oil. This spice should not be confused with sweet cumin, which is a common name for anise (Pimpinella anisum).1 Black cumin (Bunium persicum ) has smaller and sweeter seeds than C. cyminum, but is not commercially important. Another black cumin (Nigella sativa) is not related to cumin.1, 3 Synonyms are Cuminum odorum Salisb, Cuminia cyminum J.F. Gmel, Cuminum hispanicum Bunge, and Ligusticum cuminum (L.) Crantz.

History

Traditional uses of cumin include anti-inflammatory, diuretic, carminative, and antispasmodic. It has also been used as an aid for treating dyspepsia, jaundice, diarrhea, flatulence, and indigestion. Cumin powder has been used as a poultice and suppository and has been smoked in a pipe and taken orally.6, 7, 8, 9, 10, 11 In addition, cumin has been used historically for the treatment of toothaches and epilepsy in Iran.12 Cumin is a major component of curry and chili powders and is used to flavor a variety of commercial food products.5 Cumin has also been crushed and mixed with foods such as fish and meat, and the seeds sprinkled on bread and cakes.2 The oil, derived by steam distillation3 is used to flavor alcoholic beverages, desserts, and condiments. It is also used as a fragrant component of creams, lotions, and perfumes.5

Chemistry

Cumin seeds contain up to 5% of a volatile oil composed primarily of aldehydes (up to 60%). In addition, the seeds yield about 22% fats, numerous free amino acids, and a variety of flavonoid glycosides, including deri...