Abstract:
Spices have been described as the fundamental blocks that provides aroma and taste to the foods.
Cumin (Cuminum cyminum L.), commonly referred to as 'Jeera' or 'Zeera', is a popular culinary
spice recognized for its aromatic impact belonging in the family Apiaceae. This review explores
the taxonomic, nutritional, ethnomedical, phytochemical, and pharmacological uses of cumin. It
displays a variety of gastronomic, ethnic, and curative properties. Traditional uses of the plant
include diuretic, antispasmodic, antiepileptic, antispasmodic, and carminative properties. A
number of phytochemicals, including as alkaloids, coumarin, anthraquinone, flavonoids,
glycosides, proteins, resin, saponin, tannin, and steroids, are present in Cuminum cyminum which
are responsible for a number of therapeutic promises. The primary bioactive, which accounts for
the majority of its pharmacological relevance, is cuminaldehyde. Cumin possesses powerful
antioxidant, anti-inflammatory, analgesic, antibacterial, antidiabetic, anticancer,
hepatoprotective, gastrointestinal, and anti-osteoporotic properties.
Keywords: Cuminum cyminum L., Traditional uses, Phytochemicals, Cuminaldehyde,
Pharmacological activities
