Herb of the Month: Cumin – World’s Second Most Popular Spice

By Maryann Readal

Cumin, Cuminum cyminum, is The Herb Society of America’s Herb of the Month for February. When used in cooking, this spice infuses a warm and earthy flavor into dishes, which is especially welcome during the winter months. Cumin is native to Egypt and is cultivated in southern Europe and Asia. According to a United Nations report, India produces about 70% of the world’s cumin and exports the spice to 150 countries (Bailey, 2022). After black pepper, it is the second most popular spice in the world.

Cumin is an annual herb in the parsley family (Apiaceae). The seed that it produces is also called cumin. It requires a long, warm growing season of 120-150 days to produce the seed. In cooler climates seeds can be started indoors and then transplanted into the garden, although they may not transplant well.  Cumin needs full sun and fertile, well-draining soil. Root rot can be a problem if the soil does not drain well. The plant reaches a height of about one foot tall and has feathery  looking leaves and pink or white flowers. The seeds are small and boat-shaped with ridges and are very fragrant. They look similar to caraway seeds. Cumin is available as a whole seed or as a powder. Fresh leaves of the plant can be chopped and tossed into salads.

Cumin seeds have been discovered in 4,000-year-old excavations in Syria and Egypt. Cumin was used in the mummification process of Egyptian pharaohs. References to cumin are found in the Bible, both the New and Old Testaments. During Roman times, it was associated with being frugal with money.  Marcus Aurelius, Roman Emperor from 161-180 AD, had the nickname Marcus Cuminus because his subjects thought he was reluctant to spend money.  In the Middle Ages, cumin was baked into bread, and it was thought that eating this bread would keep a lover faithful. Soldiers carried it in their pockets for good luck and people fed it to chickens thinking that it kept them from wandering away (Great American Spice Company, 2020). The Hindus considered cumin to be a symbol of fidelity. Cumin was used to pay rent in 13th century England. Records show that King Henry III, ruler of England from 1216-1272, bought 20 pounds of cumin at a time (Maskevich, 2015). When Spanish and Portuguese traders began sailing to the New World in the 15th century, cumin was one of the spices that they brought to the Americas. Southwest US, South American, and Middle American peoples quickly integrated cumin, which they called comino, into their cuisines.

There were medicinal uses for cumin in early history. Early Egyptians used it to treat digestive and chest issues and for reducing pain. Fourth and fifth century BC Greek medical texts show that cumin was used for women’s reproductive problems and to treat hysteria. Medicinal use of cumin was popular throughout the Middle Ages. Today, cumin is used in Ayurvedic medicine as a stimulant for digestion and is prescribed for colic and dyspepsia. It is also still used in Egyptian and Chinese herbal medicine.

But the real value of cumin is in its use as a culinary spice. Recipes using cumin are found in ancient cookbooks dating back to 1750 BC (Bailey, 2022). It is a spice that loses its flavor with age, so it’s recommended to buy cumin in small quantities and replace it often. To get the most flavor from cumin, it can be lightly toasted in the oven and then ground in a mortar and pestle or spice grinder (Kreighbaum, 2022). Cumin is often included in spice blends such as curry powder, chili powder, garam masala, adobo, berbere and other spice mixtures. 

Some say that cumin is always on the table somewhere in the world.  Here are some examples of its uses:

• Indian cuisine: Used in curries, dals, rice, ghee, and other traditional dishes
• Middle Eastern cuisine: Flavors kebabs, lentils, and bean dishes
• Mexican cuisine: Key ingredient in moles, enchiladas, and tamales
• Mediterranean cuisine: Enhances flavor in meat dishes, vegetables, and bread
• North African cuisine: Flavors tagines, stews, and traditional dishes
• Caribbean cuisine: Seasons jerk chicken and curry goat
• Chinese cuisine: Used with lamb in northern and western provinces
• American cuisine: Used in Tex-Mex food, chili, guacamole, tacos, and to flavor everything from vegetables to meats

The late Michelin-starred chef, Joel Robuchon, once said, “One should eat cumin every day” (Kuan, 2020). When adding it to your own dishes, remember that you are doing the same thing that people did at the beginning of recorded history.

More information about cumin and recipes can be found on The Herb Society’s Herb of the Month webpage.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1)Cumin flowers (Herbolario Allilum, via Wikimedia); 2) Cumin seeds (courtesy of the author); 3) Mummification (André, via Flickr); 4) Cookbook on papyrus, 300 AD (Public Domain); Indian cumin rice (Monali.mishra, via Wikimedia)

References

Bailey, Natasha. 2022. Most of the world’s cumin comes from this country. Accessed 1/26/23. Available from https://www.tastingtable.com/1067263/most-of-the-worlds-cumin-comes-from-this-country/

Great American Spice Company. 2020. Fun facts about cumin. Accessed 1/26/23. Available from https://www.americanspice.com/blogs/fun-facts-on-cumin/

Kreighbaum, Lindsay. 2022. What is cumin? Accessed 1/26/23. Available from https://www.thespruceeats.com/what-is-cumin-995638

Kuan, Diana. 2020. Rethinking our relationship with cumin. Accessed 1/26/23. Available from https://tastecooking.com/rethinking-our-relationship-with-cumin/

Maskevich, Adam. From ancient Sumeria to Chipoltle tacos, cumin has spiced up the world.  Accessed 1/23/23. Available from https://www.npr.org/sections/thesalt/2015/03/11/392317352/is-cumin-the-most-globalized-spice-in-the-world

Urban Farmer.  2018.  From seed to harvest: a beginner’s guide to growing cumin. Accessed 1/17/23. Available from https://www.ufseeds.com/on/demandware.static/-/Sites-UrbanFarmer-Library/default/dwd5834346/images/content/Instructions-for-Growing-Cumin.pdf

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Maryann is the Secretary of The Herb Society of America and aTexas Master Gardener. She is a member of The Society’s Texas Thyme Unit in Huntsville, TX. Maryann is also a certified Native Landscape Specialist. She lectures on herbs and plants and does the herb training for several Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.

Chestnut School of Herbal Medicine Teaches Online

By Paris Wolfe, Blogmaster, The Herb Society of America

With July 4^th passed, the next big calendar date is “Back to School.” When the kids return to their studies you can, too. Make your studies about medicinal  herbs.

Consider the Chestnut School of Herbal Medicine, an online school with a home base in the botanically rich Appalachian Mountains just outside Asheville, NC. The school offers several opportunities to learn online, including the Herbal Medicine Making Course and the Herbal Immersion Program.

“We believe that direct connection with healing plants is the best way to learn about their medicine, and so we’ve infused our programs with a plant-centered approach to herbal medicine,” says owner and teacher Juliet Blankespoor, who has a degree in botany and a life of experience.

“One of the perks of our online format is the community support from herb lovers from around the globe. Our students range from total beginners to seasoned herbalists with established gardens and businesses. We welcome anyone who wants to learn more about growing or preparing medicinal herbs.”

Juliet has had a connection to the earth since childhood.  “As a child I was a geeky introvert and bookworm,” she says. “I loved to dance and spend time alone in the woods.

“When I was eighteen I became involved with environmental activism and my vision started to turn toward the natural world. Somehow, almost overnight, I became infatuated with plants and have been involved in a love affair with the green world ever since. I wanted to know who every plant around me was.”

It only made sense to formally study plants, which Juliet did at the University of Florida. “I absorbed all I could about our local flora from my professors. In school, I would learn how to identify a plant, recognize it as a medicinal,” she recalls, “and then rush home to read about its herbal uses from one of the few books I owned on the subject.”

After graduating Juliet founded and formulated a tincture line, Green Faith Herbals. She spent her twenties growing and wildcrafting medicine for her tincture business. At the same time she furthered her herbal studies.

In 2007, settled in the southern Appalachians, she started the Chestnut School of Herbal Medicine and began teaching from home. After time, Juliet decided that she’s “a raging introvert” and moved the school online.

The virtual format offers more flexibility to students and her staff of highly experienced instructors. Studies can begin any time. The Herbal Medicine Making Course is a six-month program, while Herbal Immersion Program—which focuses on growing medicinal herbs—is completed in two and a half years.

“My mission with the school is to encourage more people to grow herbs and enjoy their medicinal and culinary bounty,” says Juliet, who uses herbal medicine as her family’s primary form of health care. “We also go to the doctor when needed but for the most part, we address everyday ailments at home.”

“We use herbs for preventative medicine. For example, we eat raw garlic daily to help ward off colds and to reduce the chance of cardiovascular disease and cancer.”

She also drinks a homemade tea blend of green tea, hibiscus, and calendula to support the immune system and to provide plenty of antioxidant compounds (which reduces the risk of cancer, heart disease, and inflammation, in general).

“We make herbal pestos from lemon balm, holy basil, and bee balm and use just about every kind of culinary herb (homegrown, of course) in our daily cooking,” says Juliet.

For more information, visit The Chestnut School of Herbal Medicine.

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Medicinal Disclaimer – This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Consortium Creating U.S. Source of Chinese Medicinal Herbs

By Paris Wolfe, Blogmaster, The Herb Society of America

As Americans look to alternative medicine to ease their pain – both physical and financial – demand is increasing for Chinese medicinal herbs.  The Appalachian Herb Growers Consortium is working to develop an American supply for more than 30,000 licensed U.S. practitioners. Among their partners are tobacco farmers who are looking for new crops.

“Our mission is to increase farmer income while providing the acupuncture and oriental medicine community with quality, effective herbs that are grown and processed with respect for the nature and the tradition of Chinese medicine,” says David Grimsley, director of consortium, which is housed at the Blue Ridge Center for Chinese Medicine in Floyd County, Va., (pop. 15, 500) The center sits up a hill,  at the end of a gravel road in Virginia’s Blue Ridge Mountains.

Compare imported with freshly grown herb on right.

Grimsley and team are working to prove that ecologically grown, sustainable medicinal herbs can be grown profitably in central Appalachia. While the climate and geology promise a fresh, high-quality product, profit may be a challenge. Medicinal herbs from China — though they face unknown quality control in agricultural practices and processing AND may face lengthy times in storage and transit — are low-cost in the marketplace.

“We can grow and we can process, but will we be able to sell them? Will people pay for them? Is there a market for American, ecologically grown medicinal herbs,” asks Naomi Crews, herb production coordinator. “We’re learning where the price points are and whether they’re profitable for farmers.”

International politics could answer some of those questions. For example, says Grimsley, “It would not take much for there to be a domino-effect of trade embargoes, bringing Chinese herbalism to a screeching halt. By responsibly introducing these Chinese herbs to Appalachia, we are creating a medicine chest for our country that might prove someday to be what we have to rely upon if faced with international sanctions or antibacterial resistance, or an epidemic.”

Creating a potential medicine chest means being ready to launch quality production.  “As medicinal herb growers, we are working to produce the best quality herb, which is not necessarily the same as aiming for the highest output,” says Crews.

Currently, the Center has 50 farmers with trial gardens. They receive appropriate seeds or seedlings and guidance for cultivation. Some plants, like Mentha haplocalyx, a Chinese field mint are prolific and ready almost immediately for harvest. Others, like Anemarrhena asphodeloides and Scutellaria baicalensis, take up to three years to develop. And then, their roots are the valuable component. These require new plantings each year to sustain the production.

For now, Crews cares for roughly five acres of hillside test gardens that grow 35 different herbs. Among them are Platycodon grandiflorus. This isn’t just any balloon flower but, the one valued by practitioners of Chinese herbal medicine.

Nearby, Chrysanthemum morifolium is grown for its delicate flowers that bloom in late fall.

Dedication to ecologically grown crops goes beyond unadulterated soil and chemical avoidance. The center gathers rainwater for irrigation, offers houses for pest-eaters like wrens and bluebirds, and keeps flowerbeds blooming for pollinators. Black snakes prevent a seed-thieving mouse explosion in the barn.

“We recognize that we exist in an ecological landscape,” says Crews.

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It is the policy of The Herb Society of America not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment.

Hot Stuff: Chile Pepper, Herb of January and 2016

By Paris Wolfe, Blogmaster, Herb Society of America

The chile pepper is hot.

It’s January 2016 Herb of the Month for The Herb Society of America AND 2016 Herb of the Year for  the International Herb Association.

I’ve been herb gardening since 1990 and never would have considered the chile to be an herb. Piper Zettel, assistant to the curator of the National Herb Garden, says I’m mistaken. And, I’m OK with that.

“Chile peppers are considered an herb because they’re used to enrich human lives,” she says. “Herbs are plants used to enrich lives in ways that are not strictly edible or ornamental. Chile peppers are used medicinally and industrially.”

Thus, an herb.

“There are more than 30 species and probably a couple 100 different varieties,” she notes. “The National Herb Garden plans to grow 100 varieties to celebrate the herb.”

Chile peppers may be one of the most global of herbs. Consider their use across cultures – starting in South America thousands of years ago and traveling around the world during the last 500. Today, Americans are fascinated by the chile-pepper-spiked foods such as  hot wings, hot sauces, chili,  infused vodka, flavored cocktails.

I recently had a jalapeno-cucumber mojito. The heat of the pepper with the cool of the cucumber created a balance that was delish.

Food fascination aside, chile peppers are being studied for medicinal uses.

A February 2015 news article in The Scientist notes:

“Initially causing a burning hot sensation, the compound [capsaicin] is used as a topical pain medication because, when applied regularly, results in numbness to local tissue. Despite being widely used, researchers have previously not known how capsaicin exerts its pain-killing effects.”

While medicinal uses may be significant, some folks use them to torture themselves and, perhaps, unsuspecting exes.

Fear holding you back? Search “Hot Pepper” on YouTube to watch capsaicin masochists in action..  Apparently, you’ll find popular videos reaching millions of viewers. One chilehead has gathered more than 34 million – yes, million — views.

While the hottest pepper of  2016 hasn’t yet been determined, the hottest pepper in 2015 was the Carolina Reaper, checking in at more than 2.2 million Scoville units.

For the initiated, the Scoville scale measures ‘hotness’ of a chile pepper or anything made from chile peppers. Developed in 1912, it’s named after founder William Scoville.

Pure capsaicin – which determines the hotness of peppers – is 15 to 16 MILLION Scoville units. No pepper has gotten even close. And, that may be a good thing.

Several sources agree the 10 hottest peppers are

1	Carolina Reaper	1,200,000 ~ 2,100,00
2	Moruga Scorpion	1,200,000 ~ 2,009,231
3	Choclate 7 Pot	1,169,000 ~ 1,850,000
4	Trinidad Scorpion	1,029,000 ~ 1,390,000
5	Naga Jolokia “Ghost Pepper”	1,020,000 ~ 1,578,000
6	Naga Gibralta	900,000 ~ 1,086,844
7	Naga Viper	800,000 ~ 1,382,118
8	Infinity	800,000 ~ 1,067,286
9	Dorset Naga	800,000 ~ 970,000
10	Naga Morich	770,000 ~ 1,034,910

For the record, the jalapeno checks in between 2,500 and  8,000 Scoville units. That’s hot enough for me.

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Samull Grant Winner to Educate Through Medicinal Garden

By Paris Wolfe, Blogmaster, The Herb Society of America

Karen Diaz has a passion for herbalism that stems from her roots as the granddaughter of braceros and farmers from rural Jalisco, Mexico. (If you don’t know the word “bracero,” look it up. It’s a fascinating part of history.)

An educator, she is bringing that history into third to fifth grade classrooms at 6th Street Elementary School in Silver City, New Mexico.

“For generations my family has used herbs as a form of healing, medicine, and food,” say Diaz. “As I became involved in environmental justice and community organizing, I was drawn back to my roots of connecting to herbs as a tool for teaching and incorporating them into local food systems.”

6th Street Elementary is one of nine schools to receive HSA’s Donald Samull Classroom Herb Garden Grant.  The grant is funded by a bequest from the estate of Donald Samull, an elementary school teacher who used his love of herbs in the classroom with his students, grades three to six.

Diaz’s classroom was one of five that received $200 to establish an outdoor herb garden.  An additional four received monies for indoor herb gardens.

“I plan to establish an herbal medicinal garden with my students where we would also have lessons pertaining to how these herbs were traditionally used by cultures native to rural Grant County, which would include the Apache tribe and Mexican people,” says Diaz. “I also want to highlight ethnobotany, history, science, art, and math concepts in my lesson plans with my 3rd to 5th graders.”

2015-2016 Award recipients:

Indoor Herb Garden

• Bailey Middle School Cornelius, NC
• Evergreen Middle School Brooklyn, NY
• Jere Whitston Elementary School Cookville, TN
• Albert Hall School Waterville, ME

 

Outdoor Herb Garden

• Douglas Elementary Tyler, TX
• Dahlonegah Public School Stilwell, OK
• 6th Street Elementary Silver City, NM
• Simonton Elementary School Lawrenceville, GA
• South Side Elementary Nuseum Magnet School Miami, FL

 

“I am amazed at the number of applications we receive each year for this grant,” says Katrinka Morgan, executive director of HSA. “Mr. Samull inspired when he taught and continues to inspire. We are honored to continue to share his love of herbs through this grant program.“