Editor’s Note: Each month, HerbalEGram highlights a conventional food and
briefly explores its history, traditional uses, nutritional profile, and modern
medicinal research. We also feature a nutritious recipe for an easy-to-prepare
dish with each article to encourage readers to experience the extensive
benefits of these whole foods. With this series, we hope our readers will gain
a new appreciation for the foods they see at the supermarket and frequently
include in their diets. The basic materials for this series were compiled by
dietetic interns from Texas State University in San Marcos and the University
of Texas at Austin through the American Botanical Council’s (ABC’s) Dietetic
Internship Program, led by ABC Education Coordinator Jenny Perez. We would like to acknowledge Jenny Perez, ABC Special
Projects Director Gayle Engels, and ABC Chief Science Officer Stefan Gafner,
PhD, for their contributions to this project.
By Hannah
Baumana and Taraneh Woob
a HerbalGram Assistant Editor
b ABC Dietetics
Intern (Texas State University, 2015)
History and
Traditional Use
Overview
Cumin (Cuminum
cyminum, Apiaceae) is a delicate, herbaceous annual in the aromatic parsley
family.1,2 It is native to the eastern Mediterranean region and southwestern Asia.1 While Iran and India are the largest global producers and exporters of
cumin, it is cultivated in areas of the Middle East, Europe, Asia, and northern
Africa as well.1,3 Cumin is cultivated for its aromatic fruits, which appear on the market
as “cumin seed.” The fruits will be referred to as “seeds” in this article.
Cumin prefers a warm climate and sandy soil.1,2 It grows to about 19 inches in height and produces five-petaled white
or pinkish flowers that are arranged in umbels (umbrella-like formations).4 The slender, dark green leaves have a fluffy, feather-like appearance.
The seeds are roughly a quarter of an inch long, oblong, and yellowish-brown in
color.5 The dried seed is used whole or in powdered form, or as a source of
essential oil.1,4 Known for its versatile, earthy flavor, cumin is the second-most
popular spice in the world today, surpassed only by black pepper (Piper nigrum, Piperaceae).1
Phytochemicals and Constituents
Cumin seed contains an abundance of micro- and
macronutrients. Eighteen amino acids have been recognized in cumin seeds, of
which eight are essential amino acids.1 Essential amino acids cannot be created by the body and therefore must
be supplied in the diet. Amino acids are the building blocks of protein and they
aid in growth, digestion, and repair of bodily tissue.6 Fourteen
flavone glycosides, which are known to have antioxidant properties, have been
documented in cumin: seven from the apigenin group, five from the lutein group,
and two from the chrysoeriol group.1 Of the 3-4% essential oil present in cumin, cuminaldehyde appears at
35-60%.1 Cuminaldehyde has demonstrated the ability to inhibit aldose reductase
and α-glucosidase, thus making it a promising pharmacological agent for
anti-diabetic therapies.7 Lastly, cumin is an exceptional source of minerals, such as iron,
potassium, and magnesium, as well as B vitamins and antioxidant vitamins such
as vitamins A, C, and E.2
In addition, de-oiled cumin, or “spent” cumin, is a
rich source of minerals and macronutrients. Spent cumin is the leftover
byproduct of the seed husk after oil extraction. Researchers have found that
spent cumin had a dietary fiber content of 62.1%, most of which is insoluble
fiber.8 Spent cumin currently is considered industrial waste and, as a result, does
not have any commercial value. However, this byproduct has great potential as
an additive in conventional foods and may be used as a therapeutic agent,
particularly as a source of dietary fiber.9 Dietary fiber can lower blood glucose and cholesterol, enhance
digestion, and promote healthy bowel movements.
Historical and Commercial Uses
Throughout history, cumin seed, known as jeera in Hindi, has been used
traditionally in a wide variety of ways. Medicinal use of cumin seed has its
roots in Ayurvedic medicine, which originated in India more than 3,000 years
ago and remains one of the oldest systems of traditional medicine in the world.10
Cumin seed has astringent, carminative, and anti-parasitic properties and has
been used for the treatment of a variety of gastrointestinal disorders.11
Cumin has been used to stimulate appetite, enhance digestion, relieve
dyspepsia, flatulence, and hiccups, as well as diarrhea and dysentery.2,3
Other uses include treatment of jaundice and laryngitis, and as a menstrual
stimulant in Unani (traditional Greco-Islamic) medicine.5,11,12 Cumin
is still used by practitioners of traditional Siddha medicine in South India as
a complementary therapy to treat conditions associated with heart disease,
including dyslipidemia, hyperglycemia, hypertension, obesity, and
atherosclerosis.13
Cumin’s unique flavor profile has made it an
integral spice in various cuisines. The spice was so valuable in ancient times
that it could be used to tithe in the church in place of money.2 Historically, the peppery profile of cumin made it a viable substitute
for black pepper, a much more expensive and difficult-to-obtain product. Cumin
was used widely to season soups, meats, and breads. It is a staple of cuisine
in Mexico, India, and the Middle East. Currently, cumin is used globally in a
wide variety of dishes, condiments, and spice mixtures.1
Ancient Egyptians used cumin for the embalming and mummification
of pharaohs.5 In the Middle Ages, in Europe, it was recognized as a symbol of love
and devotion. Cumin was thought to have the power to keep livestock and spouses
from wandering away; therefore, guests brought cumin to weddings and soldiers’
wives would bake cumin bread prior to their husbands’ deployment. In the Arabic
tradition, cumin has been used in a concoction with pepper and honey to be used
as an aphrodisiac. Cumin has been valued for its flavor and fragrance, as well
as medicinal and multi-purpose functions for centuries, and continues to be one
of the highest-selling spices today.
Modern Research
Although cumin seed is among the most popular
household spices and is valued for its unique flavor, modern research is
providing science-based evidence to confirm many of its traditional medicinal
uses.
Cumin oil contains constituents that produce
antimalarial activity,14 though cumin is not an approved
antimalarial drug. The most effective antimalarials currently available are
derivatives of artemisinin, which is derived from the Artemisia annua (Asteraceae) plant. Malaria is one of the deadliest
diseases in the world and the Plasmodium
parasite, which causes malaria, is becoming drug-resistant to artemisinin-based
combination therapies (ACTs) at an alarming rate. Scientists are investigating
other natural products, such as cumin oil, as adjuvants that may make it more
difficult for Plasmodium to develop
resistance to ACTs.
A considerable amount of research has been
conducted to explore the potential of phytochemicals found in cumin for their antimicrobial
properties, which can improve food preservation technology and human health. In
an in vitro study, an aqueous extract (decoction) of cumin seeds was
investigated for its bactericidal properties against Helicobacter pylori. The extract showed 100% inhibition of growth
by viable colony count within 30 minutes of application.15 Helicobacter pylori, one of the
leading causes of gastric cancer, affects more than half of the global
population and can also lead to severe gastric and duodenal ulcers.15,16 The first line of ulcer therapy for symptomatic individuals involves a
proton pump inhibitor and two antibiotics; however, antibiotic resistance is an
increasing problem and there is a need for alternative, natural antimicrobial
agents.15
The anti-ulcerogenic and potential cancer-preventing
effects of cumin suggest that dietary consumption may have therapeutic
implications.15 A cumin seed decoction appears to be an effective, inexpensive, and
easily accessible method of obtaining cumin’s active constituents in solution,
which can benefit countries with limited access to antibiotics. In another
study, cumin essential oil displayed antibacterial activity against Escherichia coli (E. coli), Staphylococcus
aureus (S. aureus), and Streptococcus faecalis (S. faecalis).3 Further research in this area is warranted, as these data suggest cumin
oil has the potential to effectively control pathogen growth, which could be
used in the food supply to reduce foodborne disease outbreaks. In 2015, the US
Centers for Disease Control and Prevention reported 61 foodborne illness
outbreaks in the United States related to Escherichia,
Staphylococcus, and Streptococcus bacteria.17
The effects of different cumin extracts and spent
cumin on various digestive enzymatic activities have been studied in vitro.
Researchers found that hot water and saline extracts of cumin showed
significant increase in activity of the following salivary and pancreatic enzymes:
amylase, protease, lipase, and phytase.9 Using the same assays, spent cumin showed comparable effects.
Stimulating the activity of salivary and pancreatic enzymes can enhance the
digestion and absorption of macromolecules. Enhancing phytase activity improves
bioavailablity of nutrients, especially iron and zinc.
Compared with wheat flour and milled rice, spent
cumin is a richer source of iron, zinc, dietary fiber, and vitamins B2
(riboflavin) and B3 (niacin).9 The dietary fiber content even exceeds that of many fruits and
vegetables, percentage-wise.8 Spent cumin has untapped potential to be used as a healthy, functional,
and inexpensive product in the human food supply, as long as food-grade
solvents are used during the oil extraction.
Naturally-derived anti-hyperglycemic compounds have
been investigated as a means to offer a holistic approach to treat diabetes.
Many diabetic medications have adverse events that include nausea,
gastrointestinal cramping, weight gain, and hypoglycemia. An in vitro study
explored the anti-diabetic effect of two different concentrations of cumin oil
extract (0.5 mg/mL and 1.0 mg/mL) compared to the control agents acarbose and quercitrin
in rats.7 The cumin extract had an inhibitory effect against two enzymatic targets
for the treatment of diabetic complications and management of postprandial
(after-meal) hyperglycemia comparable to acarbose and quercitrin.
Cuminaldehyde, a phytochemical isolated from cumin seed produced an additional
inhibitory response against the targeted enzymes, although results varied with
concentrations tested. Cuminaldehyde shows promising effects for an array of
pharmacological actions with regard to anti-diabetic therapy.
Nutrient Profile18
Macronutrient Profile: (Per 1 tablespoon whole
seeds [approx. 6 g])
22 calories
1.1 g
protein
2.65
g carbohydrate
1.3 g
fat
Secondary Metabolites: (Per 1 tablespoon
whole seeds [approx. 6 g])
Excellent source of:
Iron:
3.98 mg (22.1% DV)
Very good source of:
Manganese:
0.2 mg (10% DV)
Good source of:
Calcium:
56 mg (5.6% DV)
Magnesium:
22 mg (5.5% DV)
Also provides:
Potassium:
107 mg (3.1% DV)
Phosphorus:
30 mg (3% DV)
Thiamin:
0.04 mg (2.7% DV)
Dietary
Fiber: 0.6 g (2.4% DV)
Vitamin
A: 76 IU (1.5% DV)
Vitamin
B6: 0.03 mg (1.5% DV)
Niacin:
0.28 mg (1.4% DV)
Riboflavin:
0.02 mg (1.2% DV)
Trace amounts:
Vitamin
C: 0.5 mg (0.8% DV)
Vitamin
E: 0.2 mg (0.7% DV)
Vitamin
K: 0.3 mcg (0.4% DV)
Folate:
1 mcg (0.3% DV)
DV =
Daily Value as established by the US Food and Drug Administration, based on a
2,000-calorie diet.
Recipe: Warm
Chickpea Salad with Cumin
Adapted from Faith
Durand19
Ingredients:
- 3
tablespoons olive oil
- 2
tablespoons whole cumin seeds
- 1/4
teaspoon dried red pepper flakes, or to taste
- 4
garlic cloves, peeled and finely minced
- 2
15-ounce cans chickpeas (garbanzo beans), rinsed and drained
- 1/2
cup oil-packed sun-dried tomatoes, drained and finely chopped
- 3/4
cup Italian parsley leaves, finely chopped
- 2
tablespoons fresh mint leaves, finely chopped
- 1
lemon, zested and juiced
- 1
English cucumber, peeled, seeded, and diced
- Salt
to taste
Directions:
- Heat
the olive oil in a heavy skillet over medium heat. When the oil is hot, add the
cumin seeds and crushed red pepper and cook over medium heat, stirring
constantly, for about one minute or until the seeds are toasted. The cumin will
turn slightly darker in color and smell fragrant.
- Turn
the heat to medium low and add the garlic. Cook, stirring frequently, for about
three minutes or until the garlic is turning golden but not brown.
- Add
the drained chickpeas and chopped tomatoes and turn the heat up to medium high.
Cook, stirring frequently, until the chickpeas are warmed through and shiny
with oil. Turn off the heat.
- Stir
the parsley, mint, lemon juice and zest, and cucumber into the chickpea mixture.
Taste and add salt as necessary.
- Refrigerate
for at least an hour and preferably overnight. Serve slightly warmed or at room
temperature.
References
- Lim TK. Edible Medicinal and Non-Medicinal Plants: Volume 5, Fruits. Heidelberg, Germany:
Springer Netherlands; 2013.
- Kaur D, Sharma R. An update on pharmacological properties of cumin. Int
J Res Pharm Sci. December 2012;2:14-27.
- Allahghadri T, Rasooli I, Owlia P, et al. Antimicrobial property, antioxidant
capacity, and cytotoxicity of essential oil from cumin produced in Iran. J.
Food Sci. 2010;75(2):H54-61.
- Van Wyk B-E. Food Plants of the World. Portland, OR: Timber Press;
2006.
- Murray M, Pizzorno J, Pizzorno L. The Encyclopedia of Healing Foods.
New York, NY: Atria Books; 2005.
- Wax E. Amino Acids. MedlinePlus
website. February 2, 2015. Available at: www.nlm.nih.gov/medlineplus/ency/article/002222.htm. Accessed September 12, 2016.
- Lee H-S. Cuminaldehyde: aldose reductase and alpha-glucosidase inhibitor
derived from Cuminum cyminum L .
seeds. J Agric Food Chem. 2005;53:2446-2450.
- Sowbhagya HB, Suma PF, Mahadevamma S, Tharanathan RN. Spent residue from
cumin — a potential source of dietary fiber. Food Chem.
2007;104(3):1220-1225.
- Milan KSM, Dholakia H, Tiku PK, Vishveshwaraiah P. Enhancement of
digestive enzymatic activity by cumin (Cuminum
cyminum L.) and role of spent cumin as a bionutrient. Food Chem.
2008;110(3):678-683.
- Weber W, Killen JJ. Ayurvedic Medicine: In Depth. National Center for
Complementary and Integrative Health website. 2015. Available at: https://nccih.nih.gov/health/ayurveda/introduction.htm. Accessed September 12, 2016.
- Bakovic M, Paliyath G, Shetty K. Functional Foods, Nutraceuticals, and
Degenerative Disease Prevention. Chichester, UK: Wiley-Blackwell; 2011.
- Sultana
A, Lamatunoor S, Begum M, Qhuddsia QN. Management of usr-i-tamth (menstrual
pain) in Unani (Greco-Islamic) medicine. J
Evid Based Complementary Altern Med. Dec 2015;pii: 2156587215623637.
- Esakkimuthu S, Mutheeswaran S, Arvinth S, Paulraj MG, Pandikumar P, Ignacimuthu S. Quantitative
ethnomedicinal survey of medicinal plants given for cardiometabolic diseases by
the non-institutionally trained siddha practitioners of Tiruvallur district,
Tamil Nadu, India. J Ethnopharmacol.
Jun 2016;186:329-42.
- Zheljazkov
VD, Gawde A, Cantrell CL, Astatkie T, Schlegel V. Distillation time as tool for
improved antimalarial activity and differential oil composition of cumin seed
oil. PLoS One. 2015;10(12): e0144120.
- Mahony RO, Al-khtheeri H, Weerasekera D, Fernando N, Vaira D, Holton J.
Bactericidal and anti-adhesive properties of culinary and medicinal plants
against Helicobacter pylori. World
J Gastroenterol. 2005;11(47):7499-7507.
- Epplein M, Signorello LB, Zheng W, Cai Q, Hargreaves MK. NIH Public
Access. Cancer Prev Res. 2012;4(6):871-878.
- Foodborne
Outbreak Online Database (FOOD Tool). US Centers for Disease Control and
Protection website. August 25, 2016. Available at: wwwn.cdc.gov/foodborneoutbreaks/. Accessed
September 14, 2016.
- Basic Report: 02014, Spices, cumin seed. United States Department of Agriculture Agricultural Research Service.
Available at: http://ndb.nal.usda.gov/ndb/foods/show/264. Accessed September 12, 2016.
- Durand
F. Warm Chickpea Salad with Cumin and Garlic. TheKitchn website. July 20, 2011.
Available at: www.thekitchn.com/recipe-spicy-chickpeas-with-cu-150758. Accessed
September 15, 2016.
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