Curcumin vs. Cumin — What's the Difference?

Curcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae.

Cumin ( or US: , or ) (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form.

A phytochemical found in turmeric and other species in the genus Curcuma that is used in alternative medicine and is purported to have anti-inflammatory and anticancer properties.

An annual Mediterranean herb (Cuminum cyminum) in the parsley family, having finely divided leaves and clusters of small white or pink flowers.

(chemistry) A polyphenol (1E,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)hepta-1,6-diene-3,5-dione; a major constituent of the spice turmeric.

The seedlike fruit of this plant used whole or ground for seasoning, as in curry and chili powders.

The coloring principle of turmeric, or curcuma root, extracted as an orange yellow crystalline substance, C14H14O4, with a green fluorescence.

Black cumin.

The flowering plant Cuminum cyminum, in the family Apiaceae.

Its aromatic long seed, used as a spice, notably in Indian, Middle Eastern, and Mexican cookery.

A dwarf umbelliferous plant, somewhat resembling fennel (Cuminum Cyminum), cultivated for its seeds, which have a bitterish, warm taste, with an aromatic flavor, and are used like those of anise and caraway.

Dwarf Mediterranean annual long cultivated for its aromatic seeds

Aromatic seeds of the cumin herb of the carrot family