Cumin

Cumin is an aromatic spice widely used in the cuisines of various cultures around the world, particularly in Mediterranean, Latin American, Indian, and Middle Eastern gastronomy. It is obtained from the dried seeds of the Cuminum cyminum plant, which belongs to the Apiaceae family.

Originating from the Mediterranean region and Southwest Asia, cumin has been valued since antiquity not only for its intense and warm flavor but also for its digestive and medicinal properties. Its aroma is penetrating and slightly earthy, with a bitter touch that adds character and depth to numerous dishes.

In cooking, cumin is essential for preparing condiments, stews, sauces, soups, and spice blends like curry and chili. Furthermore, it is commonly used in traditional recipes from Mexico, Peru, Argentina, and other Latin American countries, where it may also be found under different names.

Synonyms in Spanish from Latin America: alcaravea (in some places), kumino (popular transliteration), comino is the most generalized term, although in specific regions it may be known by more local names, but not very different ones. It is important not to confuse it with common caraway, which, although similar, is a distinct spice.

Regarding its properties, cumin is recognized as a good source of iron and antioxidants, and it is attributed with beneficial effects for digestion, reducing inflammation, and strengthening the immune system.