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Cumin Is The Dried Seed Of The Herb Cuminum Cyminum, A Member Of The Parsley Family. Cumin Seeds Are Used As A Spice For Their Distinctive Flavour And Aroma And Are Also Well Known For Its Medicinal Properties In India And Many Other Asian Countries. It Is Globally Popular And An Essential Flavouring Used In Many Cuisines, Particularly South Asian, Northern African And Latin American Cuisines. Cumin Seeds Are Also A Rich Source Of Iron, A Vital Nutrient That Helps In Keeping The Immune System Healthy And Strong.

In Regions Where Highly Spiced Foods Are Preferred, Cumin Seeds Is A Favourite. In Fact, The World Over It Comes Second Only To Black Pepper As The Most Popular Spice.

Cumin Seeds Has A Distinctive Flavour & Strong, Warm Aroma Is Due To Its Essential Oil Content. It Is A Necessary Ingredient Of All Mixed Spices And Curry Powders. It Is Also Used In Some Dutch Cheeses And In Traditional French Bread.

In Terms Of Medicinal Value, Cumin Is Stomachic, Diuretic, Carminative, Stimulant, Astringent, And Antispasmodic. It Has Been Used To Treat Carpal Tunnel Syndrome, Diarrhoea, Indigestion, And Morning Sickness.

A Small, Slender And Smooth Herbaceous Annual Belonging To The Parsley Family, Cumin Is Grown In Well-Drained Sandy Loam And Medium Soil. Seeds Are Normally Ready Four Months After Planting. Weeding Is Done By Hand At Least Three To Four Times During The Crop’s Life.

Harvesting Is Done When The Plant Turns Yellowish Brown. Harvesting Happens Early In The Morning. The Cut Crop Is Dried And Threshed. Winnowing Separates The Seeds Before Manual Or Mechanical Cleaning And Packing.

Cumin Is Used World Wide In Food, Beverages, Liquors, Medicine, Toiletries And Perfumery. It Is Also Used To Correct Broken, Dilated, Split Capillaries. Cumin Is A Stimulant, Carminative, And Astringent And Useful In Diarrhoea And Dyspepsia.