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Hebrew: kammon; i.e., a “condiment”
the fruit or seed of an umbelliferous plant, the Cuminum sativum, still extensively cultivated in the East
Its fruit is mentioned in Isa. 28:25, 27. In the New Testament it is mentioned in Matt. 23:23, where our Lord pronounces a “woe” on the scribes and Pharisees, who were zealous in paying tithes of “mint and anise and cummin,” while they omitted the weightier matters of the law. “It is used as a spice, both bruised, to mix with bread, and also boiled, in the various messes and stews which compose an Oriental banquet” —Tristram, Natural History.