The seeds of cumin (Cuminum cyminum L.), also known as cumin, resemble those of caraway (Carum carvi) in appearance but have a distinctly unique, intense flavor. Cumin has been used for thousands of years both as a spice and in traditional medicine.
In Hildegard of Bingen’s teachings, cumin also plays an important role, as it is attributed with digestive benefits. Hildegard recommended the use of cumin to make heavy meals more digestible and to enhance overall well-being.
Cumin is an essential spice in Middle Eastern and Indian cuisine – it gives falafel, curries, and stews their characteristic flavor. Originally from the Middle East, cumin is now cultivated in the Mediterranean region, India, and many other parts of the world.
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