Indigenous to the upper portion of Egypt, the history of cumin dates back to more than 5000 years. Samples of cumin have been found in the tombs of Pharaohs and have been mentioned in the Old Testament. With the cultivation originating in Iran and the Mediterranean, cumin was used as a spice and for medicinal purposes. In the Middle Ages, cumin came to be known as one of the most common spices, a time when spices were comparatively very rare. It was considered a sign of promoting love and fidelity. Cumin was kept in the pockets and carried along with people at their weddings. It was a noted spice in ancient Greece and Rome, where the Greeks placed it on their dining tables. However, its popularity declined all over Europe during the Middle Ages, except in Spain and Malta. The Spanish and Portuguese colonists introduced cumin to the Americas and gradually it gained back its flavor and place in the European kitchens. Today, the spice is celebrated across the globe for its wonderful and delightful culinary and therapeutic purposes. It is mostly cultivated in parts of India, Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, Syria, Mexico, Chile, China, Malta, Sicily, and Saudi Arabia.