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CUMIN
Source: Cuminum cyminum L. (syn.C.
odorumSalisb.) (Family Umbelliferae or
Apiaceae).
Common/vernacular names: Cummin and
cumin seed.
GENERAL DESCRIPTION
Small annual with a slender stem, much
branched above; up to about 0.6 m high; native
to the Mediterranean region, now extensively
cultivated there (Morocco, Turkey, Greece,
Egypt, etc.) and in Iran, India, and other
countries. Part used is the dried ripe fruit,
commonly called ‘‘seed.’’ An essential oil
(cumin oil) is obtained by steam distillation
of the crushed fruit. Major cumin seed pro-
ducers include Egypt, Iran, India, Morocco,
Turkey, and the former U.S.S.R.; major oil
producers include India and the United States.
CHEMICAL COMPOSITION
Contains 2–5% volatile oil;1,2up to about 22%
fats with a small amount ofD5,6-octadecenoic
acid;^3 14 free amino acids, including five
essential ones; about 18% protein;^4 flavonoid
glycosides, including apigenin-7-glucoside
(apigetrin), apigenin-7-glucuronosyl gluco-
side, luteolin-7-glucoside, and luteolin-7-glu-
curonosyl glucoside;^5 tannin; resin; gum; and
others (LIST AND HO ̈RHAMMER;MARSH).
The volatile oil contains aldehydes (up to
60%) as its major components, which consist
mainly of cuminaldehyde, 1,3-p-menthadien-
7-al, 1,4-p-menthadien-7-al, and 3-p-menthen
-7-al; commercial volatile oil and the volatile
oil from previously ground commercial cumin
contain more cuminaldehyde than the other
aldehydes, with the absence of 1,4-p-mentha-
dien-7-al, while the essential oil from freshly
ground cumin contains primarily 1,4-p-
menthadien-7-al, with cuminaldehyde in a
much smaller amount and the other two alde-
hydes only in traces. Other major components
of the oil are monoterpene hydrocarbons (up
to 52%) composed mainly ofb-pinene,g-ter-
pinene, andp-cymene, witha- andb-phellan-
drene, myrcene,a-terpinene, and limonene
also present. Minor constituents include ses-
quiterpene hydrocarbons (b-farnesene,b-car-
yophyllene,b-bisabolene, etc.); cuminyl alco-
hol (believed to be an artifact, as it is present
only in trace quantities in the volatile oil from
freshly ground cumin); perillaldehyde; phel-
landral;cis- andtrans-sabinene hydrate; cryp-
tone; and others (LIST AND HO ̈RHAMMER;
MASADA).1,6,7
Fine milling of cumin is reportedly respon-
sible for up to 50% loss of its essential oil
content, with the greatest loss occurring dur-
ing the first hour of storage after milling.^8
Cuminaldehyde, 1,4-p-menthadien-7-al,
and 1,3-p-menthadien-7-al have indistin-
guishable odors; they appear to be mostly
responsible for the characteristic aroma of
unheated whole cumin seeds. The chief odor
characteristics of heated cumin are due to
3-p-menthen-7-al in combination with the
other three aldehydes.^2
The petroleum ether-soluble fraction of
cumin reportedly has antioxidative activity
when mixed in lard.^9
Cumin 235
