History :
Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in India, Egypt, Syria, Turkey, China and parts of America. India is the largest producer and consumer of Cumin in the world. Indian output is currently estimated to be around 200,000 ton per year. Gujarat and Rajasthan a
re the major production centers of the spice in the country. The seed is uniformly elliptical and deeply furrowed. Cumin seeds Jeera are the seeds of the caraway family. Two types -- black and white are available. White ones are generally used in curries and other large varieties of food. The black ones known as 'Shah Jeera' is more pungent and mostly used in pulao and biryani. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations, used in Spanish stews and American pies. In India, Cumin is sown in October-November and harvested in February. Fresh crop generally reaches the market during March. Unjha in Gujarat is the main trading centre for Jeera in the country. Delhi, Jaipur and Rajkot are also known as major terminal markets for Jeera. BOTANICAL NAME : Cuminum cyminum L. FAMILY NAME : Apiaceae
NAME IN INTERNATIONAL LANGUAGES
Spanish :
Comino
French :
Cumin
German :
Romischer Kummel
Swedish :
Spiskummin
Arabic :
Kammun
Dutch :
Komijn
Italian :
Comino
Portuguese :
Cominho
Russian :
Kmin
Chinese :
Machin
COMMERCIAL PART : Fruit
Origin: Cumin comes from Iran and India. Taste and Aroma: Cumin has a distinctive, slightly bitter yet warm flavor. Color : The color of cumin is light and tastes relatively hotter. General characteristics:
1. Cumin seeds shall be dried fruit of the plant Cuminum Cyminum.L.
2. They shall have the taste and aroma normal to the species
3. They shall be reasonably dry with moisture not exceeding 10 %
4. They shall be free from visible mould or insect infestation and musty odour. They shall also be free from any harmful foreign matter. Specification for Cumin Seeds
(HS CODE: 09093019)
Type:
Machine cleaned / Sortexed/Extra Bold
Purity:
99% / 98% / 99.50% (Singapore/Europe)
Total ASH
9.50% Max
Acid insuluble ASH:
1.75% Max
Flavour:
Aromatic with a penetrating flavour
Moisture:
10% max
Salmonella:
Absent/25 gms
Volaile oil:
Min 2.00 ml/100 gms
Packing : 25-50 Kgs. Jute/PP Bags
CONTAINER LOADABILITY
Type of Container
Quantity
20 Feet
12 -13 Metric Tonne
40 Feet
26 Metric Tonne
HARVESTING SEASON
February to March
MARKETING SEASON
April to May
USES
Cumin is used mainly where highly spiced foods are preferred. It is an ingradient of most curry powders and many savoury spice mixtures, and is used in stews, grills-especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas and kidney bean dishes. In middle east, it is a familiar spice for fish dishes, grills, stews and flavours couscous-semolina steamed over meat and Vegetables, national dish of Morocco
