Cumin is used mainly where highly spiced foods are preferred. It is an ingredient of most curry powders and many savory spice mixtures and is used in stews, grills-especially lamb and chicken dishes. It gives a bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas, and kidney bean dishes. In the middle east, it is a familiar spice for fish dishes, grills, stews and flavors couscous-semolina steamed over meat and Vegetables, the national dish of Morocco.

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Botanical NameCuminum cyminum L
Family NameApiaceae
Commercial PartFruit
OriginCumin comes from Iran and India.
Taste and AromaCumin has a distinctive, slightly bitter yet warm flavor.
ColorThe color of cumin is light and tastes relatively hotter.

Specification for Cumin Seeds

(HS CODE: 09093019)

Type:Machine cleaned / Sortexed/Extra Bold
Purity:99% / 98% / 99.50% (Singapore/Europe)
Total ASH9.50% Max
Acid insuluble ASH:1.75% Max
Flavour:Aromatic with a penetrating flavour
Moisture:10% max
Salmonella:Absent/25 gms
Moisture:10% max
Volaile oil:Min 2.00 ml/100 gms

Packing: 25-50 Kgs. Jute/PP Bags


Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in India, Egypt, Syria, Turkey, China and parts of America. A speed spice, cumin is grown mainly in hot climatic conditions. India is the largest producer and consumer of Cumin in the world. Indian output is currently estimated to be around 200,000 tons per year. Gujarat and Rajasthan are the major production centers of the spice in the country.

The seed is uniformly elliptical and deeply furrowed. Cumin seeds Jeera are the seeds of the caraway family. Two types — black and white are available. White ones are generally used in curries and other large varieties of food. The black ones are known as ‘Shah Jeera’ is more pungent and mostly used in pulao and biryani. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations, used in Spanish stews and American pies.

In India, Cumin is sown in October-November and harvested in February. Fresh crop generally reaches the market during March. Unjha in Gujarat is the main trading center for Jeera in the country. Delhi, Jaipur, and Rajkot are also known as major terminal markets for Jeera.

General characteristics:

  • Cumin seeds shall be dried fruit of the plant Cuminum Cyminum.L.
  • They shall have the taste and aroma normal to the species
  • They shall be reasonably dry with moisture not exceeding 10 %
  • They shall be free from visible mold or insect infestation and musty odor. They shall also be free from any harmful foreign matter.
Type of ContainerQuantity
20 Feet12 -13 Metric Tonne
40 Feet26 Metric Tonne



Name Inc Food in Languages

Spanish:CominoFrench :Cumin
German :Romischer KummelSwedish :Spiskummin
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