Persia / Cumin

Cumin, the second most popular spice and an integral part in spice blends around the world. It is a member of the parsley family that includes dill, fennel, caraway, anise, coriander, chervil, and celery. Wild cumin seeds dating to the early 6th millennium BC were excavated in the submerged settlement of Atlit-Yam in Israel. Its first recorded use was found in the world’s oldest recipe collection, the 1750 BC Yale Culinary Tablets from Mesopotamia. In Ancient Egypt, cumin was prised medicinally for its antibacterial properties on a variety of ailments as well as being used as part of the embalming process.

It is postulated that cumin was spread around the world by the seafaring Philistines during the Bronze Age. In Medieval Europe it was heavily prized as a seasoning indicating wealth, status, and power:for a time it was even used as a type of currency for rent in the 13th century.

The Spanish settlers are credited with bringing cumin to the Americas on it;s last legs of its journey around the world.

In recent times its popularity has led to corrupt versions being sold on the market. In the same vein as the olive oil scandal of 2012, cumin is often laced with grass, stone dust, and even nut shells by unscrupulous dealers.

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