Cultivation of cumin requires a long, hot summer of three to four months, with daytime temperatures around 30-31 it is drought tolerant, and is mostly grown in Mediterranean climates. Cumin seeds are used as a spice for their distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian and Northern African and Latin American cuisines. Cumin seeds contains a relatively large percentage of iron and extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source.
Cumin (Jeera or Jira) is usually used both as whole seed or ground in any curry dish which makes it one of the most important of all Indian spices. Cumin seeds can be either white or black. Black cumin seed have slightly more sweeter and delicate flavor than the white seeds. It gives a powerful aroma which many people associate with Indian food. It has bitter and nutty taste.
Cumin is an ancient spice which history dates back to use in Egypt, mentioned in bible, used by Greeks, references in middle age Europe. Cumin is also known to be an appetite stimulant and believed to ease stomach disorders such as diarrhea.