Cumin Seeds
In regions where highly spiced foods are preferred,
cumin is a favourite. In fact, the world over it comes second only to black
pepper as the most popular spice.
Whole Cumin has a distinctive flavour and strong, warm aroma is due to its
essential oil content. It is a necessary ingredient of all mixed spices and
curry powders. It is also used in some Dutch cheeses and in traditional
French bread.
In terms of medicinal value, Cumin is stomachic,
diuretic, carminative, stimulant, astringent and antispasmodic. It has been
used to treat carpal tunnel syndrome, diarrhoea, indigestion and morning
sickness.
A small, slender and smooth herbaceous annual belonging to the parsley
family, cumin is grown in well-drained sandy loam and medium soil. Seeds are
normally ready four months after planting. Weeding is done by hand at least
three to four times during the crop's life.
Harvesting is done when the plant turns yellowish brown. Harvesting happens
early in the morning. The cut crop is dried and threshed. Winnowing
separates the seeds before manual or mechanical cleaning and packing.
Product description :
Cumin seed Ground are the seeds of Cuminum cyminum. which belongs to the
parsley family. It is eliptical in shape with deep furrows.
Odour and flavour :
The product shall be aromatic with a penetrating flavour. The product shall
be free from foreign odours and flavours.
Colour : Pale Green.
Extraneous matter :
All matter from the specific plant other than the required part. The total
content of this extraneous matter shall not exceed 1%.
Country of origin : India
Packaging : 12.5 kg, 25 kg & 50 lbs paper/poly bags.
Labelling : As per buyer's requirement.
Shelf life : 1 year from production date.
GMO Status : Not genetically modified.
Storage condition : Cool and dry (<20C).
Minimum Order Quantity : 5 Tons
| Parameter |
Result |
| Total ASH |
9.50% Max. |
| Acid insuluble ASH |
1.75% Max. |
| Flavour |
Characteristics |
| Moisture |
10% Max. |
| Salmonella |
Absent / 25 gms. |
| Volaile oil |
Min. 2.00 ml /100 gms. |
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