"Cumin (Cumin cominum) is a native from the east Mediterranean to India and also is cultivated in Egypt. Cumin has been in use since ancient times, its seeds are used in the cuisines of many different cultures, in both whole and ground form. It helps to add an earthy and warming feeling to food, making it a staple in certain stews and soups, as well as spiced gravies such as chili.
Although cumin seeds contain a relatively large percentage of iron, extremely large quantities of cumin would need to be consumed for it to serve as a significant dietary source.
Cumin's distinctive flavour and strong, warm aroma are due to its essential oil content. Its main constituent aroma compounds are cuminaldehyde and cuminic alcohol."
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