Cumin Seed

History:

Cumin is a small, herbaceous plant, indigenous to Upper Egypt, but from early times it was cultivated in Arabia, India, China and the Mediterranean region. The plant produces a slender, branched stem that grows to about a foot in height. The deep green leaves are divided into long, narrow, threadlike segments (somewhat like fennel, but smaller) and bear small rose or white flowers, blooming in June and July, which are followed by fruit or, actually, seeds that are used in herbal preparations. The tender, fragrant annual thrives in light, well-drained soil in a sheltered, sunny site; and the seeds, which resemble caraway seeds, although bristly, may not ripen in colder climates. The use of Cumin as a spice and herbal medicine has a long history. Seeds, excavated at the Syrian site, Tel ed-Der, have been dated to the second millennium B. C., and Cumin seeds were found in the tomb of Tutankhamun. They were also mentioned in The Bible (both Old and New Testaments) and in the herbal/medicinal references of Hippocrates, Pliny and Dioscorides. It was a very popular spice in Europe, particularly in ancient Rome and Greece (where it was placed on dining table in its own container (much as pepper is frequently kept today); and by the thirteenth and fourteenth centuries, it was much in use as a pungent culinary spice in England. However, it eventually went out of vogue in Europe (except in Spain), having been replaced by the similar, but more mild and agreeable (to European tastes), caraway seed. Today, however, that warming pungency is appreciated and widely used in Asia (particularly India) and the Middle East, where its rather bitter, aromatic flavor is considered essential in curries and many other spicy Eastern dishes, as well as an important factor in Ayurvedic medicine, where it is used to promote the assimilation of other herbs, digestive health (good for flatulence) and liver liver health. Several kinds of Cumin are recognized in India, the most popular being safed (white) and kala (black), and it is generally imported from Bombay (now Mumbai), Calcutta, Morocco, Sicily and Malta, where it is sold as Cumino aigro (hot Cumin) to distinguish it from anise or Cumino dulce (sweet Cumin). In the West, Cumin is widely used in herbal therapy in the same manner as it is employed in the Orient and in the ancient Ayurvedic medicine of India. It is an important ingredient in Middle Eastern dishes (couscous) and in the cuisines of Mexico, China and Vietnam, to name a few. It is also used commercially in perfumery, pickling and for flavoring Dutch cheeses, French breads and liqueurs and cordials. Some of the constituents in Cumin include volatile oil (cymol and cuminic aldehyde), fatty oil, resin, mucilage, gum, malates, albumin and tannin.

Recommended Dosage:
Take two (2) capsules, one (1) to two (2) times each day with water at mealtimes.

Contraindications:
Currently, there appear to be no warnings or contraindications with the use of Cumin Herbal Supplement.

Capsule Information:
Our Cumin Seed supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules.(click here for size comparison) Each capsule contains approximately 600 mgs.

Special Note:
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Disclaimer:
The information presented herein by Herbal Extracts Plus is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.