Cumin

                      Cumin is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. Cumin, comino, cumin seeds, jeera, cumino, kamoun…they all mean the same thing and refer to the whole, dried seeds. Ground cumin seeds are simply the same seeds that have been powdered. Both have their own advantages and uses but whole cumin seeds have a more pronounced flavor. It's an ancient spice grown in Egypt and the Middle East. In fact, it has been found in 4,000-year-old excavations in Syria and ancient Egypt used as both a cooking spice and for mummification purposes. Cumin also appears in both the Old Testament and the New Testament.  Cumin is a common ingredient in many savory dishes from around the world. It adds a warm flavor and works especially well in soups, stews, and curries. People can also use this spice to season vegetables or meats before roasting. Cumin well known for its anti-inflammatory properties can help you in getting instant relief from allergies and stings. It soothes the skin and assists in controlling any inflammation caused due to allergies. The anti-bacterial properties of cumin aids in killing the bacteria on the skin and cure acne. Cumin seeds are commonly used as a spice in foods.