Cumin

Cumin

Common Name: Cumin

Botanical Name

Cuminum cyminum L.

Family

Apiaceae

Commercial Part

• Fruit (commonly referred to as seed)

Description

Cumin is the dried fruit of a small, slender annual herb, used widely as a spice.

• The plant grows to a height of 15 to 50 cm
• The fruit is actually a dry schizocarp, elongated, ovoid, and 3 to 6 mm long
• It has 5 prominent ridges and 4 secondary ridges with tiny hairs
• Seeds are greyish-brown, with a warm aroma and slightly bitter taste
• The flowers are white or pale rose in color and borne in compound umbels

Climatic Requirements for Cultivation

• Climate: Sub-tropical to semi-arid
• Temperature: Cool, dry climate during flowering and seed setting
• Rainfall: Low rainfall required during crop duration
• Soil: Well-drained loamy to sandy loam soils rich in organic matter
• Ideal Season: Rabi season (sown in November and harvested in March-April)

Origin and Distribution

• Origin: Native to the Mediterranean region and Egypt
• Global Cultivation: Grown in India, Iran, Syria, Turkey, China, and Pakistan
• India: The largest producer, exporter, and consumer of cumin in the world

Major Growing Areas in India

• Rajasthan – Jodhpur, Barmer, Nagaur
• Gujarat – Banaskantha, Mehsana, Patan, Surendranagar
• Uttar Pradesh, Madhya Pradesh – limited areas

Popular Varieties

• RZ-19, GC-1, GC-3, GC-4, RS-1, RC-1
• RZ-223 – tolerant to wilt and blight
• Advanta Jeera 3G – hybrid variety under trials

Uses

Culinary:

• Widely used as a condiment and spice in various cuisines
• Core ingredient in curry powders, masalas, and spice blends
• Used in seasoning breads, cheese, cakes, rice dishes, and savories

Medicinal:

• Acts as a carminative, stimulant, stomachic, and astringent
• Traditionally used in digestive formulations
• Aids in appetite stimulation and relief of flatulence

Industrial:

• Cumin seed oil is used in perfumery, liquors, cordials, and aromatherapy

Indian Names of Cumin

Foreign Names of Cumin