Used as a spice for thousands of years, cumin was initially popular in its native Mediterranean region but was quickly spread by traders and colonizers around the globe.Â
Cuminum cyminum and the seeds coming from this small easily adaptable plant in the family of parsley have become key ingredients in dishes form Southeast Asia, the Middle East, India and South America. Complex curries benefit from the pleasant bitterness of this spice. It is also a very popular ingredient in the cuisines of Mexico and (to a lesser extent) Central America. Several varieties of Dutch cheeses are infused with the flavor of this spice, as well as breads throughout the Mediterranean.Â
Cumin was popular in Medieval Europe., but its appeal waned over time. Today most of the world’s cumin supply is exported from India and Sri Lanka with Turkey and Pakistan also harvesting a sizable amount.  Source: Spice, The World’s Great Flavors and Their Stories; Ghigo press; 2008