From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A fragrant and versatile spice of Egyptian origin, mentioned several times in the Old and New Testaments, as well as in some very early English records. Cumin seeds are listed in the Ebers Papyrus (1500 BC) as a medicinal plant grown in Egypt. The name derives from the Hebrew kamon, a word of Babylonian origin, and kuminon in Greek. The Romans used a huge amount of cumin both as a flavoring agent and as a medicine. The seeds were the symbol of a miser, due to their tiny size. Marcus Aurelius was nicknamed "Cumin" because he was greedy. Roman historian and naturalist Pliny declared cumin to be the best appetizer of all condiments. Greek author Theophrastus, in 4th century BC, said, "One must curse and abuse it while sowing the crop if it is to be fair and abundant." The seeds are taken from a low-growing border plant, which blossoms with lavender flowers in the spring. Crushed into powder, cumin lends an aromatic sweetness to any dish and can be used in either sweet or savory recipes.
