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Description & Disrtibution
Right from the biblical times, cumin has been popular as an efficient digestive and a food flavor for ceremonial feasting. Originally of the Mediterranean region, cumin is widely cultivated today in many parts of the world. Cumin is a small herbaceous plant, cultivated for its dried fruits. At maturity the seeds are approximately 6 mm long, oval shaped, with pale green to yellow brown color. When the leaves with the seeds turn brown, the dried plants are collected, threshed,and seeds separated by winnowing. Cumin has an intensely strong and slightly bitter flavor
Mild, equable climate of Gujarat, Rajasthan, and Uttar Pradesh with their rich, well drained, sandy, loamy soil and sunny, conducive environment provide the perfect requirements for the abundant growth of cumin.
India holds a major position in the world production of Cumin. Rajasthan alone contributes about 56% of the total Indian production complemented by Gujarath with 44%.
Harvesting Season : February to March
Marketing Season : April to May
Uses
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 is stimulent, carminative and astringent and useful in diarrhoea and dyspepsia.
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