2018, Vol. 6, Issue 2, Part D

author(s)
Tabasum Fatima, Beenish, Bazila Naseer, Gousia Gani, Tahiya Qadri and Tashooq Ah Bhat

abstract
Cumin (Cuminumcyminum) is an important and popular spice locally known as ‘zeera’ that is used for culinary purpose due to its special aromatic effect. Cumin is a traditional and much used spice from Middle Ages because it was an icon of love and fidelity. The proximate analysis of the cumin seeds reveals that they contain fixed oil, volatile oils, acids, essential oils, protein and other elements. Cumin contains some important components such as pinene, cymene, terpinene, cuminaldehyde, oleoresin, thymol and others that have shown their efficacy against various diseases. It is an important source of energy, strengthens immune system, gives protection against many diseases.The total phenolic content of methanolic extracts of different cumin varieties (cumin, black cumin and bitter cumin) range from 4.1 to 53.6 mg/g dry weight. In this comprehensive review, focus is on the nutritional, antioxidant and pharmacological properties of cumin.