Cumin Seeds

India is the leading producer and consumer of Cumin seeds. It is a seed spice well known for its medical 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. A speed spice, cumin is grown mainly in hot climatic conditions. Indian output is currently estimated to be around 200000 ton per year. It is used as a flavouring agent to add distinct flavour to your dishes. It can be used as spices to make Indian dishes more delicious. Cumin seeds are chemical free and help in treating yellow jaundice and other health problems.Cumin is native to the Levant and Upper Egypt. It now grows in most hot countries especially India, North Africa, China and the Americas. The spice is specially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five meillenia ago; the seeds have been found in the Old kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. In Indian recipe, cumin is frequently confused with caraway, which it resembles in appearance though not in Taste, cumin being far more powerful. Cumin is used mainly where highly spiced foods are preferred. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in stews, grills-especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes.