Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India. Indonesians call it jintan (or jinten).
In India cumin is known in as jeera or jira or sometimes zira but in Pakistan it is known as zeera. The use of cumin is very common in Indian and Pakistani foods.
In India cumin is known in as jeera or jira or sometimes zira but in Pakistan it is known as zeera. The use of cumin is very common in Indian and Pakistani foods.
Etymology
The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic "كمون" Kammon via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. Like many other Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κύμινον. The Greek term itself has been borrowed from Arabic. Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is believed to be the Sumerian word gamun.
A folk etymology connects the word with the Persian city Kerman where, the story goes, most of ancient Persia's cumin was produced. For the Persians the expression "carrying cumin to Kerman" has the same meaning as the English language phrase "carrying coals to Newcastle". Kerman, locally called "Kermun", would have become "Kumun" and finally "cumin" in the European languages.
In Northern India, Nepal, and Pakistan, cumin is known as jeera or jira or sometimes zira; in Southern India it is called Jeerige or jeeragam or jilakarra (Telugu); in Sri Lanka it is known as duru, the white variety being suduru and the large variety, maduru; in Iran and Central Asia, cumin is known as zira; in Turkey, cumin is known as kimyon;in northwestern China, cumin is known as ziran. In Arabic, it is known as al-kamuwn .Cumin is called kemun in Ethiopian, and is one of the ingredients in the spice mix berbere.
The English "cumin" derives from the French "cumin", which was borrowed indirectly from Arabic "كمون" Kammon via Spanish comino during the Arab rule in Spain in the 15th century. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds have been found in some ancient Syrian archeological sites. The word found its way from Syria to neighbouring Turkey and nearby Greece most likely before it found its way to Spain. Like many other Arabic words in the English language, cumin was acquired by Western Europe via Spain rather than the Grecian route. Some suggest that the word is derived from the Latin cuminum and Greek κύμινον. The Greek term itself has been borrowed from Arabic. Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is believed to be the Sumerian word gamun.
A folk etymology connects the word with the Persian city Kerman where, the story goes, most of ancient Persia's cumin was produced. For the Persians the expression "carrying cumin to Kerman" has the same meaning as the English language phrase "carrying coals to Newcastle". Kerman, locally called "Kermun", would have become "Kumun" and finally "cumin" in the European languages.
In Northern India, Nepal, and Pakistan, cumin is known as jeera or jira or sometimes zira; in Southern India it is called Jeerige or jeeragam or jilakarra (Telugu); in Sri Lanka it is known as duru, the white variety being suduru and the large variety, maduru; in Iran and Central Asia, cumin is known as zira; in Turkey, cumin is known as kimyon;in northwestern China, cumin is known as ziran. In Arabic, it is known as al-kamuwn .Cumin is called kemun in Ethiopian, and is one of the ingredients in the spice mix berbere.
没有评论:
发表评论