Name: White cumin, also known as Cuminum cyminum, is native to the eastern Mediterranean region and has been used as a culinary and medicinal herb for thousands of years. It is believed to have originated in Egypt, where it was used as a spice and a medicine, and was later brought to the Middle East, India, and other parts of the world. The ancient Egyptians were known to use white cumin in the embalming process, and it was also used in Greek and Roman cooking. In the Middle Ages, it was a popular spice in Europe, where it was used to flavor meats, breads, and other foods. In traditional medicine, white cumin has been used for a wide variety of ailments, including digestive issues, respiratory problems, and menstrual disorders. It is also believed to have anti-inflammatory, antibacterial, and antifungal properties. Today, white cumin is widely cultivated in many countries, including India, Iran, Turkey, and China, and is used in a wide variety of cuisines around the world. It is also used in many traditional medicines, including Ayurvedic and Unani medicine.