Cumin Oil, For Food, Flavours, Feature : Aromatic Odour, Natural Taste

Cumin oil is extracted from Cuminum Cyminum. It has a spicy and very penetrating smell. Originally from the Mediterranean area, it is a small annual herb about 50cm ( 20 inches) high, with deep green, narrow feathery leaves and tiny white or pink flowers, followed by small oblong seeds. Known since Biblical times, it is mainly used for its digestive properties. The Egyptians used it for headaches. The Pharisees paid their taxes with it and in the Middle Ages, feudal lords paid serfs with cumin for services rendered. Cumin is an important ingredient in Indian curries and in Mexican national dishes. Cumin oil is extracted by steam distillation from the ripe seed. The main chemical components of cumin oil are cuminic, cymene, dipentene, limonene, phellandrene and pinene. Cumin has an overpowering smell and should be used very sparingly, yet it is considered non-toxic, non-irritant and non-sensitizing. It does have photo-toxic qualities, so should not be used when the skin will be exposed to sunlight. People with a sensitive skin should avoid it and it should be avoided during pregnancy. Therapeutic Properties The therapeutic properties of cumin oil are antiseptic, anti-spasmodic, antitoxic, bactericidal, carminative, digestive, diuretic, emmenagogue, nervine, stimulant and tonic. Uses Cumin is useful as a warming oil and helps relieve muscular pains and osteoarthritis. In the digestive system, it is a stimulant that helps with colic, dyspepsia, flatulence, bloating and indigestion. For the nervous system, it is a tonic and has a beneficial effect on headaches, migraine and nervous exhaustion.