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Benefits of Cumin
Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India.
1. Cumin
Cumin or jeera is a common ingredient in Indian kitchens. Apart from adding flavor to a dish, it has got health benefits too. Cumin (also known as Jeera) has a richness of history to give it a special place in the world of spices. Ancient Egyptians used it for the mummification process. And the humble jeera is a part of almost every Indian kitchen and on a hot summer day it s sheer bliss to have a glass of buttermilk with a dash of cumin powder.
2. History
Cumin has been in use since ancient times. Seeds excavated at the Indian site have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilisation cumin was used as spice and as preservative in mummification
3. Cultivation areas
The main producer and consumer of cumin is India. It produces 70% of the world production and consumes 90% of its own production (which is 63% of the world production). Other producers are Syria (7%), Turkey (6%) and Iran (6%). The remaining 11% production is assigned to other countries. Totally, around 300,000 tons of cumin per year are produced worldwide. 2007 India produced around 175,000 tons of cumin on an area of about 410,000 ha. I.e. the average yield is 0.43 tons per hectare.
4. Climatic requirements
Cumin is a drought tolerant, tropic or semi tropic crop. Its origin is most probably Egypt, Turkmenistan and the east Mediterranean. Cumin has a short growth season of 100
5. Cultivation parameters
Cumin is grown from seeds. The seeds need 2 to 5?C (36 to 41?F) for emergence, an optimum of 20


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