an annual herb in the family Umbelliferae. It grows to about 6 inches (15 centimeters) in height and bears clusters of white or light red-colored flowers. The dried yellowish brown fruit is called cumin seed, which is edible and aromatic and is thus used to flavor certain foods, especially in Mexican, Egyptian, Indian, and Turkish cuisines. Oil pressed from the seeds is also used to make perfume and alcoholic beverages. The plant is native to the rich, well-drained soil of the Mediterranean region, but it is often cultivated in other parts of the world, such as Northern Europe and the Middle East. Its botanical name is Cuminum cyminum.