Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview.

Cumin is a seed spice belonging to the family umbelliferae. Cumin and value added products from cumin are used in food
flavoring and perfumery. Cumin contains volatile oil (3–4%), cuminaldehyde, the major active principle, which is present to
an extent of 45–50%. Cumin and value added products from cumin, viz., cumin oil and oleoresin are exported. Cumin powder
forms the main component of many spice mixes and curry powders. Cuminaldehyde is an important phytochemical and
possesses many health benefits. Alcohol and water extract of cumin are reported to possess many nutraceutical properties
like antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic. Cumin and value added products from cumin can
be a good source of nutraceuticals with many biological activities. Incorporation of cumin into food products will have the
benefits of a flavorant and nutraceutical at the same time. In the present review, the chemistry, processing, and biological
activities of cumin and its components are discussed.