The Most Commonly Used Egyptian Spice: Cumin
by Shahinda Abdalla
Egyptians certainly love their cumin. We love everything about it — its warm and woody aroma, the fact that it adds a little freshness and oomph to just about any dish. We put it on everything, from salads to dips, fish, meat, stews and we even bake it into our bread sticks. It is a staple spice found in every home and every kitchen. It might be one of the very first things Egyptians consume in the day as millions of Egyptians bite into their daily breakfast ful sandwiches (fava bean sandwiches). You can even go so far as to say it’s part of our heritage. The oldest recorded use of cumin dates back 5,000 years as a mummification ingredient for the bodies of Egyptian pharaohs. Because of its antimicrobial properties, cumin was one of the main spices that was used to clean and preserve the mummified bodies. The ancient Egyptians also used cumin for medicinal reasons like treating gastro-intestinal diseases and expelling intestinal parasites. They made mouth rinses using cumin, as well as suppositories and ear instillations. Like their contemporaries, they also used cumin to add flavor to their food. Cumin featured as a component in their cosmetic products, perfumes, was even used as a form of money and often featured in sacred rituals and the making of charms. In Greco-Roman Egypt, it was believed that a happy life awaited the bride and groom who carried cumin seeds throughout their wedding ceremony.
Today, we know that cumin is in fact a superfood spice with many healing properties and anti-inflammatory benefits. It is one of the most iron-dense foods you can consume with a teaspoon of ground cumin containing about 20% of your recommended daily iron intake. Cumin also increases the release of bile from the liver which helps promote the healthy digestion of fats and nutrients in the gut. It is known to contain plant compounds like terpenes, phenols, flavonoids and alkaloids which function as antioxidants that help reduce damage done to the body from free radicals. Other health benefits include helping to improve blood cholesterol as well as modulating blood sugar levels. But one could say that perhaps the number one benefit that has made the use of cumin so widespread is its antimicrobial properties that help reduce the risk of food-borne infections. One of cumin’s traditional roles as a seasoning agent has been mainly for food safety as it contains several compounds that reduce the growth of food-borne bacteria and certain kinds of infectious fungi. Moreover, upon digestion cumin releases a compound called megalomicin which has antibiotic properties.
Cumin is the dried seed of the herb Cumin cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (12-20 in) tall and is harvested by hand. It is native to the Mediterranean, Central Asia, and Southwestern Asia. Cumin was first introduced to the Americas by Spanish and Portuguese colonists. Today, it is mostly grown in the Indian subcontinent, Northern Africa, Mexico, Chile and China. India is the world’s largest producer of cumin, accounting for about 70% of global production.
One of the most popular Egyptian dishes that cumin features in is koshari. If you’re new to Egypt, this is a must-try dish. Not only is it our classic national comfort food, but it is vegan too. Whether you have it out or try making it yourself, no koshari dish is complete without the essential cumin-vinegar-garlic sauce. It is what makes every bite of koshari that extra bit special. Here’s a favorite recipe of ours from Amira’s Pantry website to try your hand at one of Egypt’s most iconic dishes.
