Cumin Seeds for Culinary Medicinal

Cumin seeds, commonly known as Jeera, are widely used in various cuisines across the world, both in their whole and ground forms. In addition to their culinary applications, they have been traditionally valued for medicinal purposes. The cumin plant grows to a height of 30–50 cm (12–20 inches) and is harvested manually. India is the largest producer and consumer of cumin, accounting for 70% of global production and consuming 90% of that, meaning it uses approximately 63% of the world’s supply.Cumin seeds are prized as a spice for their distinct flavor and aroma. They are used in a variety of foods, including cheeses like Leyden cheese and traditional French bread. Cumin is also a key ingredient in chili powder, particularly in Tex-Mex and Mexican-style dishes, as well as in achiote blends, adobos, sofrito, garam masala, curry powder, and baharat. In South Asian cuisine, it is frequently blended with coriander seeds to create a powdered spice mix known as dhana jeera