12 Facts About Cumin

Cumin is sometimes confused with caraway, another spice in the parsley family (Apiaceae).

Cumin, though, is hotter to the taste, lighter in color, and larger.

Cumin was a significant spice for the Minoans in ancient Crete.

Cumin was introduced to the Americas by Spanish and Portuguese colonists.

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

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Cumin seedlings are sensitive to salinity and emergence from heavy soils is rather difficult.

Cumin is especially sensitive to Alternaria blight and Fusarium wilt.

Cumin blight appears in the form of dark brown spots on leaves and stems.

Cumin is a cross-pollinator, i e the breeds are already hybrids.

Cumin seed is used as a spice for its distinctive flavor and aroma.

Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France.

Cumin can be an ingredient in chili powder and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat, and is used to flavor numerous commercial food products.