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Cuminum cyminum - Plant

Cuminum cyminum - Plant
Note: The image is for reference purpose only. The actual product may vary in shape or appearance based on climate, age, height etc.
It has a hot and aromatic flavour and is often used in curries. The essential oil obtained from the seed is used as flavouring as well.
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Cuminum cyminum Plant

Description for Cuminum cyminum

Plant height: 3 - 6 inches
Plant spread:

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to Pakistan/India.
Its seeds are used in the cuisines of many different cultures, in both whole and ground form.

Common name(s): Comino, Jeera, Jeerige, Jilakara, Jintan puteh, Jinten bodas, Jinten, Jira zeera, Jira, Jiraka jira, Jiraka, Jiregire, Jorekam, Kumin, Safed jeera, Siragam, Sududuru, Sulpha phul, Yeera, Zira-sufed.
Flower colours: yellow-brown
Bloom time: june to july
Max reacahble height: 0.3 m
Difficulty to grow:: easy to grow

Planting and care

It is hardy to zone (UK) 8 and is frost tender. It is in leaf 10-May It is in flower from Jun to July, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Insects.The plant is self-fertile.

Sunlight: Full Sun
Soil: well-drained soil
Water: Medium
Temperature: 20 to 30°C
Fertilizer: Apply any organic fertilizer

Caring for Cuminum cyminum

  • Deadhead to prolong flowering.
  • Maintain moderate soil moisture and fertilize lightly.
  • Zinnias will die with the first frost.

Typical uses of Cuminum cyminum

Special features: It is little used at present in Western cooking, though it is much employed in India[268]. A hot and aromatic flavour, it is an important ingredient in curries, and is also often used as a flavouring in biscuits, cakes and bread where it also helps in improving the digestion[1, 4, 14, 21, 27, 46, 132, 171, 244]. The seed is harvested when fully ripe and is then dried and stored in airtight jars[244].

Culinary use:

  • Seed - cooked as a flavouring.
  • A hot and aromatic flavour, it is an important ingredient in curries, is used as a seasoning in soups and stews, and is also often used as a flavouring in biscuits, cakes and bread where it also helps in improving the digestion.

    Ornamental use: used for ornamental purpose.

    Medicinal use:

  • A general tonic to the whole digestive system, it is used in the treatment of flatulence and bloating, reducing intestinal gas and relaxing the gut as a whole.
  • In India it is also used in the treatment of insomnia, colds and fevers and to improve milk production in nursing mothers.

  • References


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