Cumin is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.
CAS number 84775-51-9
Botanical Name Cuminum cyminum L.
Plant Part Seed, dried
Origin of raw material Vietnam
Origin of product Egypt
Extraction method Supercritical Fluid (SCF). SCF method is an extraction technique using fluids in conditions that are elevated above their critical point of temperature. The extraction conditions mainly pressure and temperature, are in charge of solubility and selectivity of different compounds in the supercritical fluid Advantages of SCF extraction process include products of 100% natural, fresh close to raw material, high concentration, high solubility, no solvent residues, no inorganic salts, no heavy metals, no reproducible microorganisms, and lipophilic.
Application Traditional use
In folk medicine, cumin seed oil is used for gastrointestinal complaints and diarrhea. however, its effect has not been proven.
In food
As a spice extract, the product can be used in many different foods. Cumin goes particularly well with curry dishes. In the liqueur industry cumin is also used for flavoring. Due to its antibacterial properties, the extract can also be used as a natural preservative
In cosmetics
The CO2-extracted oil from cumin seed has a fresh, spicy and characteristic scent, making it suitable as a fragrance in perfumes, soaps and other cosmetic products. It also has an antibacterial effect.
Shelf Life 5 years