Cumin
Cumin (botanically known as Jeeraum cyminum) is the dried seed of
the herb Cumin has been in use since ancient times. It is
indigenous to Northern Egypt, Syria, the Mediterranean region, Iran
and India, and known to the Egyptians even during 5000 BC, It is
now grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt,
India, Syria, Mexico, Chile, and China.
The plant grows to a height of 30–50 cm and is harvested by hand.
It is an annual plant, having a slender branched stem of about
20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate,
thread-like leaflets. The flowers are white or rose and borne in in
small umbels. The seed is 4–5 mm long resembling caraway seeds, and
is oblong in shape, It is longitudinally ridged and has 5 primary
ridges and 4 secondary ridges which are less distinct on its
surface with numerous short hairs.
Cumin is a widely used spice in India and Middle Eastern countries.
It is used in regions where there is a preference for highly spiced
foods. It is used in Indian, Eastern, Middle Eastern, Mexican,
Portuguese and Spanish cookery. Cumin seed is commonly known as
“Jeera” in India. Being a tropical plant cumin is cultivated as a
rabi crop in areas where atmospheric humidity is low during the
months of February-March.
Domestic and overseas demand
Cumin
is the second most important spice in the world and India is the
largest producer, consumer and exporter of Cumin. It is the fourth
largest spice exported from India after chilli, Pepper and
Turmeric. In terms of quality and value, it accounts about 7% and
6% respectively. It has been exported in the form of Cumin seed,
powder and oleoresin. India contributes about 70% of world
production followed by Syria 11%, Iran and Turkey 6% respectively.
The major consumers of Cumin are China, Indonesia, UAE. During
2011-12, cumin was grown in 3.74 lakh hectares producing 2.83 lakh
tonnes. The export of cumin from India was 45,500 tonnes during
(2011-12), and is expected to increases to a record level of about
60, 000 tonnes in the coming years. The export of cumin from India
was 45,500 tonnes during (2011-12), and is expected to increases to
a record level of about 60,000 tonnes in the coming
years.
Gujarat and Rajasthan are the major Cumin producing states in
India. Uttar Pradesh and Madhya Pradesh produce small quantity of
Cumin. In the country, about 15 to 20% of the total output is
exported and rest is consumed internally.
Uses
Cumin
seeds are used as a spice for their distinctive flavour and aroma.
It is globally popular and an essential flavouring in many
cuisines, particularly South Asian, Northern African and Latin
American cuisines. It is used both ground or as whole seeds. It is
an ingredient in curry powders, and is used for seasonings of
breads, cakes and cheese. It is used in Central and South American
cusine.
It is also used in Ayurvedic and other systems of medicines. it is
used as a stimulant, carminative, stomachic and astringent. Cumin
seed oil is used in perfumery and for flavouring liqueurs and
cordials.
Varieties
Improved
varieties having higher yield potential, such as S-404, MC-43.
Gujarat Cumin-1(GC-1), GC-2, GC-3, RS-1, UC-198, RZ-19, etc., were
developed by the Agricultural Universities of Gujarat and
Rajasthan. Depending on the variety, days for maturing varies 110
to 115 days.
