| Latin Name |
| Cuminum cyminum |
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| Herb Forms |
| Bulk herb, powder. |
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| Dosages |
| Infusion: 1 cup 2-3 x daily |
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| Botanical Information |
| A small annual in the Parsley family with a slender stem native to the Mediterranean area. |
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| Description |
Cumin seed is widely used in cooking, as a flavoring agent, and is useful for flatulence and indigestion.
Cumin has a taste of SPICY, AROMATIC and a temperature of WARM. |
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| References |
| Leung, A. and S. Foster. 1996. Encyclopedia of Common Natural Ingredients. New York: J. Wiley & Sons.
McGuffin, M. et al. 1997. Botanical Safety Handbook. Boca Raton: CRC Press.
Wren, R.C. 1988. Potter's New Cyclopaedia of Botanical Drugs. Essex: C.W. Daniel Co. Ltd.
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