English: Cumin; Cummin.
Synonym: Cuminum odorum; Cuminia cyminum; Cuminum hispanicum; Ligusticum cuminum.
Dutch: Komijn.
Names: Jintan putih.
Region: Mediterranean.
Content: apigenin - 7-0-glucocide, luteoline - 7-0-glucocide; 3p-menthen-7al; cuminaldehyde; aldehydes; safrole, a mutagen, degraded by cooking; phytoestrogens, beta-sitosterol, stigmasterol; flavonoids luteolin; 2.5% essential oil.
Use: condiment, to flavor food, fish, meat, bread, cake, alcoholics, desserts; fragrant for creams, lotions, perfumes, cosmetics; in perfumery and for flavouring beverages; seed, cooked as a flavouring, hot and aromatic, in curries, soups, stews, biscuits, cakes. bread.
BotanySeeds: resemble caraway, but straighter and with a coarser taste and odor.
Differential diagnsosisPimpinella anisum: Sweet Cumin.
Bunium persicum: Black cumin; smaller and sweeter seeds.
Nigella sativa: Black cumin.