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cumin seed

spice or herb / spice-cumin-seed

クミンシード / Cuminum cyminum

Cumin seed is a spice made from the dried fruits of cumin. Sensory analysis examines the flavor profile and lingering aroma of commercial samples, but bitterness is not treated uniformly as a principal attribute.

On this page (5 sections)
  1. Overview
  2. Sources for this overview (1)
  3. Related entries (4)
  4. Sensory (1)
  5. Culture (1)
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Reading the bitterness

A study examining 8 commercial cumin samples from India found thresholds ranging from 0.006 to 0.017%, with lots R7 and R8 showing 0.006%. Quantitative descriptive analysis found no significant differences among samples, while principal component analysis separated them into 4 groups based on attribute intensity.

This study used threshold measurement, quantitative descriptive analysis, principal component analysis, and the time-intensity method to examine differences in flavor profile and lingering aroma among commercial samples. However, the description alone does not let one identify bitterness as the target of the threshold, nor does it establish bitterness as a shared primary attribute of cumin.

Sources for this overview

  1. Sensory Flavor Profiling and Mapping of Market Samples of Cumin (Cuminum cyminum L.)

    Dattatreya Anupama; Prakash Maya; Bhat KK / 2004 / journal article / full text checked

    Checked for this overview: Matched the threshold range across the 8 samples, lots R7 and R8, and the results of QDA and PCA. / Matched the investigation of flavor profile and lingering aroma by QDA, PCA, and time-intensity. / Because the attribute targeted by the threshold follows the definition given in the body text, the description was worded without specifying it as bitterness.

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (1)

cumin seed has its flavor affected by The aroma profile across commercial samples and its lingering over timepreliminary

Scope: QDA and time-intensity testing of cumin samples obtained on the market

Note: Abstract-level only. Does not confirm 『苦い』 (in translation: "bitter") as a shared primary attribute.

Quantitative descriptive analysis and time-intensity testing of market samples mapped differences in flavor profile and lingering aftertaste.
Limitations: The full text has not been read, so the figures for each attribute have not been confirmed. Does not confirm bitterness as a primary attribute.
Source: Sensory Flavor Profiling and Mapping of Market Samples of Cumin (Cuminum cyminum L.) (Dattatreya Anupama; Prakash Maya; Bhat KK, 2004) · full text checked
The thresholds of 8 commercial Indian cumin samples ranged from 0.006% to 0.017%, with lots R7 and R8 showing the lower threshold (0.006%). Quantitative descriptive analysis found no significant difference among the commercial samples (P≤0.05), while principal component analysis divided them into 4 groups based on attribute intensity.
Limitations: Full text checked. The attribute to which the threshold applies (overall flavor or a specific attribute) follows the definition given in the full text.
Source: Sensory Flavor Profiling and Mapping of Market Samples of Cumin (Cuminum cyminum L.) (Dattatreya Anupama; Prakash Maya; Bhat KK, 2004) · full text checked
Show dataspice-cumin-seed —has_flavor_affected_by→ "The aroma profile across commercial samples and its lingering over time"
claim: clm-cumin-profile-varies / type: sensory / updated: 2026-08-31

Culture (1)

cumin seed is used as Spices and herbs that add bitter flavor and aroma to dishes and drinksunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show dataspice-cumin-seed —is_used_as→ "Spices and herbs that add bitter flavor and aroma to dishes and drinks"
claim: clm-spice-cumin-seed-candidate-role / type: cultural / updated: 2026-08-31

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