Spices cumin seeds

Chill Powder. Chili powder is a commercial blend of several spices, ie, chili peppers, oregano, cumin seed, onion and gadic powders, aUspice, perhaps cloves, and others. Chili powder is the basic flavor for many highly spiced dishes, among them chili con came, and is used in cocktail sauces and ground meats. 

Cumin Seed. Cumin spice is the dried ripe fmit of Cuminum cyminum L. (UmbeUiferae). The seed-Uke fmit is elongated about 0.31 to 0.63 cm and is yeUowish brown. It is native to upper Egypt and the eastern Mediterranean, but is now cultivated in Pakistan, Turkey, India, China, and Syria. It has a strong pecuhar aroma and flavor, pleasing to some and offensive to others. Cumin seed is used in chutney and curry, chili powders, chili con came, cheeses, and the pickling of cabbage. 

Among the seed spices, cumin fruits have a distinctive bitter flavour and strong,... 

Bangladesh, Brazil, Japan, Malaysia, Nepal, Singapore, the UAE, the UK, the USA and many other countries, and cumin seed powder to the UK, the USA, etc. (Peter, 2000.) Of the 80,000-170,0001 of cumin grown in India each year, only about 10% is exported. Consumption by the rest of the world is between 25,000 and 30,0001. In India, it is cultivated almost exclusively in Rajasthan and Gujarat and is harvested at the beginning of the year, while in Turkey, Syria and Iran it is harvested from May to August. Iran, Turkey and Syria also cultivate cumin mainly for export (Weiss, 2002.) Historically, Iran has been the main supplier of cumin, but today the major sources are India, Syria, Pakistan and Turkey (http //www. theepicentre.com/Spices/cumin.html). 

Cumin oil is usually obtained by steam distillation of the milled spice hydrodiffusion gives a higher yield and, more recently, supercritical gaseous extraction is claimed to give oil closer to the aroma and taste of the spice (Eikani et al., 1999). The yields of cumin seed oil with steam distillation are 2.3-3.6%, with liquid carbon dioxide it is 4.5% and with ethanol it is 12%. The major components are cuminaldehyde, cuminyl alcohol, p-mentha and 1.3-dien-7-al, the minimum perceptible levels being at 0.2 ppm. Naik et al. (1989) reported that liquid C02 extraction was quicker than steam distillation for the quantitative extraction of cumin oil without loss of active flavour components, at 58 bar and 20°C. 

Spices cloves. Optional allspice, aniseed, fennel, cinnamon, and cumin seed. 

When various spices were screened for their ability to potentiate the typical carcinogen-detoxifying enzyme GST in Swiss mice, cumin seeds (Cuminum cyminum Linn.), basil leaves (Ocimum sanctum Linn.), and turmeric increased the enzyme activity by more than 78% in the stomach, liver, and esophagus. GSH levels were also significantly elevated in all three organs by these plant products. These spices also significantly suppressed the chromosome aberrations caused by BaP in mouse bone-marrow cells. In a subsequent study, cumin seeds and basil leaves significantly decreased the incidence of both BaP-induced squamous cell carcinomas in the stomach of Swiss mice and 3 -methyl-4-dimethylaminoazobenzene-induced hepatomas in Wistar rats. ... 

Spices Allspice (Jamaica, Whole), Anise Seed, Basil (Sweet), Bay Leaves. Caraway Seed, Celery Seed, Cinnamon (Stick), Coriander (Whole), Cumin Seed, Dill Seed, Fennel Seed (Whole), Marjoram, Mustard (Mayonnaise), Oregano, Parsley (Shredded), Black Pepper (Whole), Cayenne Pepper R No ... 

The discovery of fennel, cumin and coriander seeds at some ancient burial sites suggests that taste and/or smell was incorporated into human cultural practices very long ago. A few cloves in a charred vessel formd in a settlement on the banks of the Euphrates in Syria have been dated to about ryoo BC and because cloves grew thousands of miles to the east in the Spice Islands, this suggests that NP-rich products were being trade over very long distances at an early stage in human history. ... 

Linoleic acid (18 2n-6) is an essential fatty acid that must be obtained through diets. In this section, fruit, spice, and herb seed oils rich in linoleic acids are summarized. These seed oils include watermelon, melon Cucumis melo and Colocynthis citrullus), goldenberry, grape, rose fruit, paprika, red pepper, onion, black cumin, and Onagraceae seed oils. Several seed oils may be listed in other sections if they contain significant level of a special fatty acid. For example, pumpkin seed oils rich in both oleic acid and linoleic acid, are listed under the section named, Edible seed oils rich in oleic acid (18 ln-9). ... 

In a patient with occupational allergy to anise seed, a skin prick test showed immediate positive responses to caraway and other spices and foods including coriander, cumin, dill, fennel, and asparagus. Skin prick tests with celery, carrot, birch pollen, and mugwort pollen extracts were negative (Garcia-Gonzalez et al. 2002). 

In contrast to the thousands of alkaloids containing an indole, or 2,3-dihydroindole, nucleus, there is only a handful that contain an indazole moiety the sulfate 30, for example, was isolated from black cumin, Nigella sativa (2008JNP1111), the seeds of which are used as a spice. 

Spices had TPC ranging from 11,319 to 24,390 for cloves, 7,500-11,900 for Ceylon cinnamon, 230-9,000 for cumin, 610-6,750 for caraway, 3,600 for capers, 148-2,420 for cardamom, 1,610-2,200 for nutmeg, 2,117 for dried turmeric, 1,600-2,020 for star anise, 300-1,700 for black pepper spice, 134—1,250 for coriander seed, 830 for fenugreek seed, 780 for white pepper spice, 317-630 for dried ginger, 380 for green pepper spice, 201-221 for fresh ginger, and 90 for dried horseradish. Curry powder had TPC of 1,075 among spice blends. 

A key component in both chili powder and curry powder, cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cuminaldehyde is the principal contributor to the spice s aroma and flavor, which imparts a strong musty/earthy character, with green grassy notes contributed by p-1,3- and 1,4-men-thadienals. frfl 5-2-Dodecenal, possessing a persistent fatty-cifrus-herbaceous odor, is a character impact component of coriander, along with uf-linalool (15). 

---