Cumin, also known as 'jeera' in India, is a widely used ingredient in Indian cuisines. It is widely popular for their distinctive aroma, cumin seeds are commonly found ingredients in the North African, Middle Eastern, Western Chinese, Indian, Cuban and Northern Mexican cuisine. The two major types of cumin seeds found in the market are white cumin seeds and the black cumin seeds. The white cumin seeds are the most commonly found seeds that are used in cuisines. However, the black cumin seeds are smaller in shape than the white one and also have a sweet aroma.
Cumin seeds impart distinctive strong flavor, and warm perception on taste buds, which comes from certain group of essential oils in them. The chief constituent and important aromatic compound in cumin is cuminaldehyde (4-isopropylbenzaldehyde).

USES OF CUMIN SEEDS                   

• JEERA RICE
• FLAVOUR IN DAL AND CURRY VARIETIES
• CHILLI-CUMIN BEAN SALAD
• TADKA IN DAL
• SEASONING IN SAUTEED VEGETABLES
• CHICKEN PREPARATION
• PANCH PHORON      
• CUMIN TEA         
• FLAVOURING IN RASAM
• PREPARATION OF SOUPS, SAUCES AND PICKLES

NUTRITIONAL BENEFITS

• CUMIN SEEDS ARE AN EXCELLENT OF IRON
• A VERY GOOD SOURCE OF MANGANESE
• GOOD SOURCE OF CALCIUM
• MAGNESIUM, PHOSPHORUS, AND VITAMIN B1
• BENEFIT TO THE DIGESTIVE SYSTEM
• CANCER PREVENTION

1. SCIENTIFIC NAME : Cumimun, Cyminum
2. NEW CROP : March – April
3. SINGAPORE QUALITY HPS : 1 to 2 % Admixture (Machine Clean without Fine particle)
4. EUROPE QUALITY HPS : 1 to 2 % Admixture (large seeds, Machine Clean without Fine particle)
5. USA QUALITY DHPS : 1% Admixture (Best Quality large seeds, Machine Clean without Fine particle)

Cumin, also known as 'jeera' in India, is a widely used ingredient in Indian cuisines. It is widely popular for their distinctive aroma, cumin seeds are commonly found ingredients in the North African, Middle Eastern, Western Chinese, Indian, Cuban and Northern Mexican cuisine. The two major types of cumin seeds found in the market are white cumin seeds and the black cumin seeds. The white cumin seeds are the most commonly found seeds that are used in cuisines. However, the black cumin seeds are smaller in shape than the white one and also have a sweet aroma.
Cumin seeds impart distinctive strong flavor, and warm perception on taste buds, which comes from certain group of essential oils in them. The chief constituent and important aromatic compound in cumin is cuminaldehyde (4-isopropylbenzaldehyde).

USES OF CUMIN SEEDS                   

• JEERA RICE
• FLAVOUR IN DAL AND CURRY VARIETIES
• CHILLI-CUMIN BEAN SALAD
• TADKA IN DAL
• SEASONING IN SAUTEED VEGETABLES
• CHICKEN PREPARATION
• PANCH PHORON      
• CUMIN TEA         
• FLAVOURING IN RASAM
• PREPARATION OF SOUPS, SAUCES AND PICKLES

NUTRITIONAL BENEFITS

• CUMIN SEEDS ARE AN EXCELLENT OF IRON
• A VERY GOOD SOURCE OF MANGANESE
• GOOD SOURCE OF CALCIUM
• MAGNESIUM, PHOSPHORUS, AND VITAMIN B1
• BENEFIT TO THE DIGESTIVE SYSTEM
• CANCER PREVENTION

1. SCIENTIFIC NAME : Cumimun, Cyminum
2. NEW CROP : March – April
3. SINGAPORE QUALITY HPS : 1 to 2 % Admixture (Machine Clean without Fine particle)
4. EUROPE QUALITY HPS : 1 to 2 % Admixture (large seeds, Machine Clean without Fine particle)
5. USA QUALITY DHPS : 1% Admixture (Best Quality large seeds, Machine Clean without Fine particle)