This seed-derived spice native to the eastern Mediterranean has a millennia-long and diverse history of use by humans. In ancient Egypt, cumin was added to food as a condiment and used in the mummification of the dead. The Romans and ancient Greeks likewise used cumin in cooking and also for cosmetic purposes, and it is mentioned in the Bible as a form of payment. Today cumin is an important component of a variety of cuisines, including Middle Eastern, Indian, North African and South American. From a traditional medical perspective, cumin has been used both as an analgesic and to treat indigestion.
Although the scientific research into the medicinal properties of this spice is limited, cumin contains a number of effective antioxidants, some of which have been well researched, and early studies show promising anticancer and anti-inflammatory characteristics.


Important Phytochemicals

Antioxidants: Eugenol, gamma-terpinene, luteolin, myrcene, terpinolene
Others: Bornyl-acetate, carophyllene, carveol, cineole, dipentene, farnesol, limonene, pinenes, terpenes

Medicinal Properties and Antioxidant Effects
Cumin has been shown to have strong anti-tumorigenic properties and, although the mechanisms underlying this effect are not yet clear, they are in all likelihood due to the presence of the antioxidants and other anticancer compounds, such as limonene, that occur in this spice. In addition to their direct antioxidant action, some of the compounds found in cumin have been shown to act synergistically to enhance the activities of two of the body’s own antioxidants, superoxide dismutase and catalase.