Scribd
Upload
14 views2 pages

Cumin: Edible Uses and Benefits

Cumin is an ancient spice derived from the herb Cuminum Cyminum, native to the Mediterranean region. It is mainly produced in India, particularly in the states of Rajasthan and Gujarat. Cumin prefers mild climates and grows best in semi-arid or arid regions on well-drained soil. There are different varieties of cumin plants including tall, dwarf, and those with pink or white flowers. Cumin seeds are high in nutrients like protein, fat, fiber, vitamins and minerals. They are widely used to flavor curries, pickles, breads and other global cuisines. Cumin also has various traditional medicinal uses for ailments of the digestive system,

Uploaded by

Mahalingam Krishnamoorthy
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
14 views2 pages

Cumin: Edible Uses and Benefits

Cumin is an ancient spice derived from the herb Cuminum Cyminum, native to the Mediterranean region. It is mainly produced in India, particularly in the states of Rajasthan and Gujarat. Cumin prefers mild climates and grows best in semi-arid or arid regions on well-drained soil. There are different varieties of cumin plants including tall, dwarf, and those with pink or white flowers. Cumin seeds are high in nutrients like protein, fat, fiber, vitamins and minerals. They are widely used to flavor curries, pickles, breads and other global cuisines. Cumin also has various traditional medicinal uses for ailments of the digestive system,

Uploaded by

Mahalingam Krishnamoorthy
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

SanjeevKapoor.

com - The Ultimate


Click Food Guide
Here & Upgrade [Link]
Expanded Features
PDF Unlimited Pages
Documents
Complete
Know Your Ingredient
Back
CUMIN
Cumin is one of the earliest known union spices used by mankind. Resembling the caraway seed, but with a
more pungent, savory taste, this seed is derived from the herb Cuminum Cyminum native to Mediterranean
region, whose Sanskrit names are ajaji, Karavi and Kunchika.

The major producers of cumin seeds in India are Rajasthan and Gujarat.

Madhya Pradesh, Uttar Pradesh, Karnataka, Tamil Nadu and Andra Pradesh are small-scale producers.

Other countries that produce cumin are Syria, Turkey, Egypt, Iran and countries in Eastern
Mediterranean

GEOGRAPHICAL CONDITIONS

Cumin is tropical crop but it prefers mild climatic conditions. It is cultivated in semi arid or arid tracts of
Rajasthan and Gujarat.

The crop matures in about 80-120 days depending upon variety and agro climatic conditions. The seeds
are separated manually by beating with sticks.

It can be successfully cultivated on well-drained, medium to heavy textured soil of average to high
fertility.

PRODUCTION

The plant matures and is ready for harvest in 80-120 days

The plants are uprooted and sun-dried and then beaten with sticks to remove the seeds.

VARIETIES

The varieties of cumin are:

Tall

Dwarf

Pink flowered

White flowered

STORAGE

Cumin should be stored in airtight containers. It is best to use whole seeds and grind in a mortar just before
use, as the flavorsome oil escapes after grinding. Dry roasting the seeds before grinding enhances their warm
flavour.
COMPOSITION
Cumin seeds contain calcium phosphorous, iron, sodium, potassium, thiamine, riboflavin, niacin, vitamins C
and vitamin A.

NUTRITIONAL VALUE

Moisture 6.2 %

Protein 17.7 %

Fat 23.8 %

Crude fibre 9.1 %

Carbohydrates 35.5 %

Minerals 7.7 % per 100 gms edible portion.

Its calorific value is 460.

CULINARY USES

Tastes good with pickles, cabbage, Mexican dishes, especially those from the Yucatan, chilli concarne,
North African dishes, Indian dishes such as curries, meat, stew, some cheeses, sausages, tomato based
sauces. Cumin seeds have an aromatic fragrance due to alcohol, cuminol.

1 of 2 26/09/2007 10:33 AM
[Link] - The Ultimate
Click Food Guide
Here & Upgrade [Link]
Expanded Features
PDF Unlimited Pages
Documents
Complete
The seeds are largely used as condiments in the form of an essential ingredient in all mixed spices and in
curry powder for flavouring vegetables, pickles, soups, sausages, cheese, other culinary preparations.

Cumin is also used as a seasoning in breads, cakes and biscuits.

The aromatic oil of cumin seeds is also used for flavouring curries, liquor, and cordials and has great use
in perfuming industries.

MEDICINAL USES

Cumin seeds are called cold in action and light, dry and slightly hot in nature. Being hot in nature they
also act as rejuvenators.

Cumin seeds are appetizing and aromatic and increase stomach fire. They aid digestion and kill poisons.

They are beneficial to the eyes, soothing and pleasant and good for the heart.

They remove impurities in the blood and cure worms and piles, poisoning and leprosy.

To cure a skin rash, add a small amount of water in which cumin seeds have been boiled to the bath
water.

Cumin seeds stop hiccups when given with vinegar.

The powder of roasted cumin seeds can be rubbed on the gums to cure a gum inflammation or
toothache.

A paste of ground cumin seeds mixed with water cures eye sores, ruptures of the gall bladder, kidney
stones and reduces swelling of the testicles.

Cumin seeds are useful in pregnancy and increases secretion of breast milk.

Back

2 of 2 26/09/2007 10:33 AM

You might also like