Spices & Medicinal Herbs
Herbs
Vegetables
Spices
Popular Spices
Ajwain
Allspice
Black Cardamon
Bay Leaf
Cinnamon
Cayenne Pepper
Cumin
Cloves
Fenugreek seeds
Green Cardamon
Paprika
Saffron
Turmeric

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

Disclaimer: The site does not advice you to take any action, we only provide information based on research done by various people world wide. One should consult their doctor, physician or an expert before taking any action or herbal/natural remedy mentioned on this website.


Spices :: Herbs :: Vegetables
Copyright © 2006-2023 Spices and Medicinal Herbs