Cumin is a widely used and popular spice in cooking that comes in various types, each with its own unique characteristics and uses. Here, we review the different types of cumin along with their detailed descriptions:
Types of Cumin
1. Green Cumin (Cuminum cyminum)
Description: Green cumin, known scientifically as Cuminum cyminum, is one of the most popular types of cumin. This variety has small, slender seeds that are brownish-green in color.
Characteristics and Uses:
- Flavor and Aroma: It has a pungent, bitter, and smoky taste with a strong and distinctive aroma compared to other spices.
- Uses: Commonly used in Indian, Iranian, and Mediterranean cuisines. It is also used in mixed spice blends such as curry.
- Medicinal Properties: Known for its digestive and antiseptic properties, it is beneficial for treating digestive issues, relieving stomach pain, and boosting the immune system.
2. Black Cumin (Bunium bulbocastanum)
Description: Black cumin, scientifically known as Bunium bulbocastanum, has small black seeds and is primarily grown in the Middle East and Central Asia.
Characteristics and Uses:
- Flavor and Aroma: Its flavor is similar to green cumin but with a spicier and earthier aroma and taste.
- Uses: Often used in traditional and local dishes and as a special spice in some regional cuisines.
- Medicinal Properties: Used for digestive problems, improving appetite, and treating headaches.
3. Kermani Cumin (Cuminum cyminum var. longi)
Description: Kermani cumin is a variety of green cumin grown specifically in Kerman province and is known for the high quality of its seeds.
Characteristics and Uses:
- Flavor and Aroma: Similar to green cumin but with a stronger and sweeter aroma and flavor.
- Uses: Used in Iranian cuisine, especially in traditional Kermani dishes.
- Medicinal Properties: Similar to green cumin, with digestive and antiseptic benefits.
4. Rainfed Cumin (Cuminum cyminum var. autumnale)
Description: Rainfed cumin is grown in dry and Mediterranean climates without irrigation. The seeds are used for various spice blends.
Characteristics and Uses:
- Flavor and Aroma: Similar to green cumin with a pungent taste and distinctive aroma.
- Uses: Applied in Mediterranean and North African dishes.
- Medicinal Properties: Shares properties with green cumin, positively impacting digestion and the immune system.
Summary
Each type of cumin has its own unique features and can be a suitable choice depending on its culinary and medicinal uses. Green cumin is the most popular type globally, while black cumin and other varieties are used in specific traditional and local recipes due to their unique characteristics.
