Cumin, scientifically known as Cuminum cyminum, is an annual herbaceous plant belonging to the Apiaceae family. Cumin is widely used as a spice in various cuisines around the world and has multiple health benefits.
Botanical Description
Cumin is a small annual herbaceous plant that grows to a height of 30-40 cm. Its leaves are compound, slender, and dark green. The plant produces small white or purple flowers in umbel-shaped clusters. The fruits are oval and elongated, splitting into two curved mericarps when dry. They have an olive-green color, measuring 0.4-0.7 cm in length and 2-3 mm in diameter, with an aromatic scent and a slightly bitter taste.
Types of Cumin
Black cumin (Nigella sativa): Different from regular cumin in shape, taste, and uses.
Bitter cumin (Bitter Cumin): Used in some traditional cuisines and has distinct health benefits.
Health Benefits and Medicinal Uses
Aiding digestion: Helps reduce bloating and digestive disorders.
Antioxidant properties: Rich in flavonoid and phenolic compounds that protect the body.
Carminative and antispasmodic effects: Acts as an aromatic stimulant and digestive aid, making it an appetite-enhancing spice.
Cultivation Methods
Cumin thrives in well-drained soils, particularly light soils, as it is sensitive to fungal wilting diseases. It prefers dry climates, tolerates cold temperatures, but does not withstand extreme heat.
Part Used as Medicine
The seeds of the cumin plant are used whole or extracted for their essential oil, which has economic and medicinal applications.
Planting Season
Cumin is cultivated as a winter crop, typically sown in October and November.
Active Compounds
Cumin contains volatile essential oil, along with flavonoids and phenols, which contribute to its antioxidant properties.
Export details worldwide
Origin: Egypt
Types: Cumin grains or powder
Packaging: Sacks
Weight and packing: Automatic
Weight: 25 kg sack
Cumin Powder