Cumin is an annual herb of the family Apiaceae (Umbelliferae) and grows to about 30-50 cm tall. It has dissected leaves with white or rose-colored flowers. Its seeds come in three colors: a yellowish-brown color white or black. The seeds have abundant essential oil content between 2.5 and
4.5% essential oil on a dry weight basis. The oil is usually obtained by steam distillation.

Cumin is originally cultivated in Iran, India, and the Mediterranean region. The name cumin   is said to be a distortion of the Persian city Kerman, where most of ancient Persia’s cumin was produced. Cumin has been grown and used as a spice since ancient times and it is mentioned in the Sacred Bible. Also, Babylonian and Assyrian doctors used cumin in their recipes to discharge gases, prevent diarrhea in children and control stomach spasms.

Currently the major sources of cumin are Iran, India, Syria, Pakistan, and Turkey.  It is also found in Morocco, Egypt, Palestine, Iraq, Afghanistan, North America, and Chile.

Iran accounts for about 50% of total international cumin seed exchanges and it has the same growing season as in Syria. Also, India is a large producer and an earlier growing season than Syria, but 90% of national production is consumed internally.

Cumin is a very important crop in Syria. It is considered an important source of foreign earnings. It is Comprising a good part in land use in marginal dry areas, generating employment opportunities and incomes and improving the economic returns of producers.