Cumin is removed from the flowering plant, Apaiceai, and is used worldwide in cooking and also for medicinal purposes. It is available ground or as seed and is native to Mediterranean countries and India. Cumin's distinctive flavor and aroma are due to its oil content. Cumin, an annual plant, grows to 20 inches and is a member of the parsley family. It is a drought tolerant, tropical crop with over 75% of production coming from India where it is a staple of their daily cuisine. The seed, with a long history in ancient times, was mentioned in the Old and New Testament and today is found in shakers on tables in Morocco much like we have salt and pepper shakers available on our tables. In some countries it is also used as birdseed.