Common cumin (cumin or Indian cumin), as a typical umbrella plant, has a rather modest appearance. Among its other umbrella relatives: dill, fennel, anise, coriander — it doesn't stand out in any particular way.

But only until it matures. The peculiar spicy aroma of cumin fruits is difficult to confuse with something.

Cumin oil gives a special spicy and pungent taste to soups, sauces, and meat (especially lamb). The rye flour bread, known to us as "Riga", owes its characteristic aroma to cumin.

Cumin as a plant and as a spice is found all over the world. From his homeland, the steppes of the Caspian Sea and the Black Sea region, he spread, one might say, by accident. The seeds traveled "on hitchhiking trips": on animal hair, on the clothes of spice merchants, and then as their goods.

Today, common white cumin and black cumin are the most famous in cooking.

And these are completely different plants. Apart from the botanical differences, herbs rich in essential oils have different tastes.