cumin seed

Cumin seed, botanically referred to as Cuminum cyminum L. fruit, is a type of spice commonly utilized in whole or ground form. It is recognized for contributing a distinctive spicy aroma and flavor to culinary preparations. The seed features a warm, aromatic profile and is available in both conventional and certified organic varieties. The compound is documented under FEMA number 2340 and is referenced in authoritative databases such as PubChem. Cumin seed is sourced from the plant Cuminum cyminum, primarily cultivated in various regions worldwide for its seeds, which serve as natural seasonings and flavoring agents.

Cumin seed naturally occurs as the dried fruit of the Cuminum cyminum plant. It is widely applied in the food industry, particularly in spices and other natural seasonings and flavorings. The seed imparts a spicy taste and aroma, making it popular in diverse culinary traditions. Usage levels for cumin seed as a flavoring substance are guided by FEMA (US) standards, which confirm its general recognition as safe (GRAS) for food applications. It finds use in baked goods, condiments, relishes, and meat products at recommended maximum concentrations to provide characteristic flavor enhancements.

Cumin seed exhibits a spicy odor and flavor attributable to its complex profile of volatile oils and aromatic compounds. These attributes contribute to its stability and compatibility within various formulation matrices, especially food products. Its physical characteristics allow incorporation as whole or ground seeds, enabling versatile application forms. The sensory potency of cumin seed supports its utility in small quantities to achieve desired flavor intensity. Its chemical stability under typical culinary conditions ensures that the spice maintains its aromatic properties throughout processing and storage.

	cuminum cyminum l. fruit
Pubchem (sid):	135343929

FDA Substances Added to Food (formerly EAFUS):	View
FDA Listing of Food Additive Status:	View
Wikipedia:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
spices, other natural seasonings and flavorings
Recommendation for cumin seed usage levels up to:
	not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	2500.00000
beverages(nonalcoholic):		-	-
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		300.00000	3900.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	-
fruit ices:		-	-
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	1000.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Safety references

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

cuminum cyminum l. fruit

Chemidplus:0977050557