Although cumin seed originated in Egypt, it is presently grown in China, North Africa, and India. In India, cumin is commonly referred to as "Jeera" or "Zeera." It is a significant spice that is frequently used in Indian kitchens to flavor a variety of food preparations. Many ayurvedic and herbal medications contain cumin seeds, particularly those for dyspepsia, obesity, digestion issues, and stomach pain. Rajasthan and Gujrat are the two main Indian states that produce cumin seeds.

It is utilized in both whole and ground form in the cuisines of many different cultures. As a traditional medicinal plant, it has numerous use.

In addition to using the oil to flavor food and fragrance cosmetics, cumin seeds are utilized in cooking. Larvicidal, antibacterial, anticancer, and antioxidant properties are possible for components. Cumin seed is also known for its curing characteristics and hence it is used in many herbal and Ayurvedic medicines.