Cumin
Cumin
Description
Cumin is the dried, white fruit with greyish brown colour of a small slender annual herb. The surface of the fruit has 5 primary ridges, alternatively has 4 less distinct secondary ridges bearing numerous short hairs. The plant is 15 to 50 cm high. The aromatic seed like fruit is elongated, ovoid, 3 to 6 mm long, slightly bitter and has a warm flavour. The flowers are white or rose coloured in small umbels.
Specifications
| Quality | Grinding / Singapore / Europe / Bold / Extra Bold Sortex |
| Type | Whole Seeds / Powder |
| Purity | 95% - 98% - 99% - 99.9% |
| Packing | 25/50 Kg. in HDPE / Paper HDPE Bags |
Usage
Cumin seed have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. It is employed in native dishes of Central and South America. In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
INDIAN NAME OF SPICES
Or Zeera
Bengali : Safaid jira or Zeera
Gujarati : Jiru or Jeeru
Kannada : Jeeriege
Kashmiri : Zyur
Malayalam : Jeerakam Marathi : Jeregire
Oriya : Jira, Jeera
Sindhi : Zero
Sanskrit : Jiraka, Jira
Tamil : Ziragum or Jeeragam
Telugu : Jidakara, Jikaka
FOREIGN NAME OF SPICES
French : Cumin
German : Romischer Kummel
Swedish : Spiskummin
Arabic : Kammun Dutch : Komijn
Italian : Comino
Portuguese : Cominho
Russian : Kmin
Chinese : Machin
ORIGIN AND DISTRIBUTION
Originally it was cultivated in Iran and the Mediterranean region. The ancient Greeks kept cumin at the dining table in its own container and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. In India, it has been used for millennia as a traditional ingredient in innumerable recipes, and forms the basis of many other spice blends.
Cumin was introduced to the America by Spanish and Portuguese colonists. Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine.
Several different types of cumin are known, but the most famous ones are black and green cumin, both of which are used in Persian cuisine. Today, the plant is mostly grown in India, Pakistan, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile, and China. India being the major producer of cumin, contributes maximum in the world supply.