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Contact SupplierCumin is the dried, white fruit with greyish brown color of a small slender annual herbs, a member of parsley family. Originally, Cumin is cultivated in Iran and the Mediterranean region. Currently, India is the major producer and consumer of cumin. Traditionally, it has also been used in natural remedies and herbal medicine. It is used as a diuretic and to settle the stomach and stop flatulence. Cumin Seed has a distinct flavor and warm aroma.
Cumin is originated from Iran and Mediterranean (Southern Europe), it is a small seed that comes for the Cuminum cyminum L. herb, a member of the parsley family. During Second Millennium BC, Cumin seeds found during excavation at Syrian site. In an ancient Egyptian civilization, cumin was used as spice and as preservative in mummification. In India, it has been used as a traditional ingredient in innumerable recipes.Moderate sub-tropical climate is ideal for cumin cultivation. Moderately cool and dry climate is best. Cumin crop does not stand in high humidity and heavy rainfalls. Well-drained, loamy soils that are rich in organic matter are best for cumin cultivation. For commercial cultivation of cumin, a field in which cumin crop has not been taken up at least during last 3 years should be selected.
In India, Cumin is majorly cultivated in Western Indian State, Gujarat and Rajasthan. Best time for showing cumin seeds is November-December. Cumin seeds are matured within 105 – 140 days from showing. Harvesting is done by cutting the cumin plants with sickle and plants are stacked on clean floor for sun drying. Seeds are separated by light beating with sticks.
Cumin seed has a distinct flavor and warm aroma. Dried seeds are white fruit with greyish brown color of small slender. Cumin is available in the dried seed or in powder forms.
Uses/Application
Culinary Uses
Medicinal Uses:
Health Benefits of Cumin