Botanical Name Cuminum cyminum
Family Apiaceae
Origin native to the eastern Mediterranean region
Description Cumin is a small herbaceous plant that grows up to 30-50 cm tall. The leaves are pinnate with thread-like leaflets and the flowers are small and white or pink in color. The fruit of the plant is a small, oblong-shaped seed that is brown in color.
Parts Used The seeds are the part of the plant used in Ayurvedic medicine.
Dose The recommended dose of cumin seeds varies depending on the condition being treated. It is typically taken as a powder or added to food as a spice.

Ayurveda Features

Formulations(Yog) Cumin seeds are used in various Ayurvedic formulations, such as Trikatu, which is a combination of cumin, ginger, and black pepper.
Anti-Dote (Nivaran Dravya) Cumin seeds are sometimes used as an antidote for poisoning.
Ayurvedic Properties GUNA (Quality): Laghu (light), Tikshna (sharp), and Ruksha (dry)
RASA (Taste): Katu (pungent)
VIPAK (Metabolism): Katu (pungent)
VIRYA (Potency): Ushna (hot)
PRABHAV (Impact): Digestive
Other Names Sanskrit: Jiraka
Hindi: Jeera
Assamese: Jira
Bengali: Jeera
Kannada: Jeerige
Malayalam: Jeerakam
Manipuri: Jeera
Marathi: Jeera
Oriya: Jeera
Telugu: Jilakara


Distribution Cumin is native to the eastern Mediterranean region and is widely cultivated in many parts of the world, including India, Iran, Turkey, and China.
Pharmacognosy Cumin seeds contain volatile oils, which are responsible for their characteristic flavor and aroma. These oils also have medicinal properties, such as anti-inflammatory, analgesic, and anti-spasmodic effects.
Cultivation Cumin is an annual plant that grows best in warm, dry climates. It is usually sown in the spring and harvested in the fall. The seeds are harvested when they turn brown and dry.
Physical Constituents
Cumin seeds are a rich source of dietary fiber, protein, and minerals such as iron, manganese, and calcium.
Chemical Constituents Cumin seeds contain essential oils, including cuminaldehyde, which is responsible for its characteristic odor and flavor, as well as terpenes, flavonoids, and phenolic compounds.


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