Cummin Seeds.
1) High quality.
2) Reasonable price.
3) Delivery on time.
4) Quality Assurance.
- Cumin, which was also called as “Sugandhan” i.e. good smell in ancient times has its popularity spread from Latin America to Africa and all over Asia. The Cumin seed are uniformly elliptical and deeply furrowed. Thy have a very distinctive bitter yet warm flavor yet aromatic smell. It is one of the widely used spices in our day-to-day life. Cumin along with coriander forms a major ingredient of Curry Powder and other spice blends. They have its applications worldwide in sectors other than food like beverages, liquors, medicines, toiletries and perfumery. Indian Cumin has a good demand in international market and it is exported in both seed form as well as powder form.
- Some of the major producing states of Cumin Seeds India are Gujarat, Rajasthan, Madhya Pradesh. The harvesting season is from January to April.
CUMIN SEEDS - -99% Purity Machine Cleaned
-Europe Quality and Singapore Quality
-New Crop 2012
-Sample Available - Cumin seeds not only add taste to food but also are very beneficial for body. Also known as jeera, these cumin seeds have been extensively used in culinary preparations in the Indian subcontinent since ages.
- - It is a rich source of iron and hence very beneficial for anaemics as well as lactating mothers and pregnant women, who tend to need iron more than others.
- Cumin is the dried seed of the herb Cuminum cyminum , a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an herbaceous annual plant, with a slender branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.
- Cumin is the second most popular spice in the world after black pepper. Cumin seeds are used as a spice for their distinctive aroma, popular in Nepalese, Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, northern Mexican cuisines, central Asian Uzbek cuisine, and the western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Texan or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
- Cumin can be used ground or as whole seeds. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chili.
Cumin seed - Botanical name : Cuminum cyminum L
Family name : Apiaceae Cumin - Botanical name : Cuminum cyminum
- Family name : Apiaceae
Description - 1. 1. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color.
- 2. 2. 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.
- 3. 3. The aromatic seed like fruit is elongated, ovoid.
Its uses - 1. 1. Cumin seed have an aromatic odour and bitter taste.
- 2. 2. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese.
- 3. 3. It is employed in native dishes of Central and South America.
- 4. 4. In medicine, it is used as a stimulant, carminative, stomachic and astringent.
- 5. 5. Cumin seed oil is used in perfumery and for flavouring liqueurs and cordials.
|
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 |