Description

It is from the Parsley family. Its scientific name is Cuminum cyminum. Cumin has a sharp, bitter and slightly harsh taste. It is generally used in powder form. It is grown as a culture in Turkey, Aegean and Black Sea Regions. It is used in Turkish cuisine, meatballs, some meat dishes and sausage making. It is a spice that can smell uncooked meat. It has many benefits, such as aiding digestion, boosting immunity, treating skin disorders and insomnia, and treating respiratory disorders such as anemia, cancer, asthma and bronchitis.