Cumin comes from the dried seeds of the plant Cuminum cyminum , which is a member of the parsley family (Apiaceae). It is native to the eastern Mediterranean region and Western Asia, where it has been cultivated since biblical times and even earlier, with archaeological evidence dating back around 8,000 years in the Mediterranean basin, including ancient Egypt and Syria
. Historically, cumin was used in ancient Egypt not only as a spice but also in mummification. It spread through ancient civilizations such as the Minoans, Greeks, and Romans, and later traveled to the Americas via Spanish and Portuguese colonists
. Today, cumin is primarily grown in hot, dry climates and is widely cultivated in countries including India, Iran, Syria, Turkey, China, and parts of the Mediterranean and Middle East. India is the largest producer and consumer of cumin globally
. In summary:
- Origin: Native to the eastern Mediterranean and Western Asia, with ancient cultivation in Egypt and surrounding regions.
- Historical use: Used since ancient times in Egypt, the Mediterranean, and Asia.
- Modern cultivation: Major producers are India, Iran, Syria, Turkey, and China.
- Plant: Cuminum cyminum , an annual herb in the parsley family.
This long history and wide cultivation explain cumin’s central role in many global cuisines today
