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Chemical constituents & Uses of Cumin

Chemical constituents

The strong aromatic smell and warm, bitter taste of Cumin fruits are due to the presence of a volatile oil, cumin aldehyde, which exists in the proportion 2.5 to 4%. It is separated by distillation of the fruit with water. It is limpid and pale yellow in colour, and is mainly a mixture of cymol or cymene and cuminic aldehyde, or cyminol, which is its chief constituent.

The characteristic odor of cumin is caused primarily by aldehydes that are present in the oil.

Culinary Uses

Medicinal Uses





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