The plants are left to fully mature, after which the seed heads are collected and threshed. The seeds are then dried and used either whole or powdered, to add some "heat" to recipes. Each packet contains one gram, which is approximately 375 seeds.
Along with being used as a culinary spice, Cumin seeds have been historically used medicinally as an antispasmodic, carminative, and stimulant. Cumin was used in Greece and Rome for its antibacterial and stomachic qualities. In India, a drink is made by boiling Cumin seeds in water, which is then drunk as a digestive aide, as well as to balance stomach issues.
- "A Modern Herbal," Mrs. M. Grieve, 1931, p. 242-243.
- "Handbook of phytochemical constituents of GRAS herbs and other economic plants," James A. Duke, CRC Press, Boca Raton, Florida, 1992.
- "Dr. Duke's Phytochemical and Ethnobotanical Databases," U.S. Department of Agriculture, Agricultural Research Service, 1992-2016.
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