Ground Cumin

Cumin is the dried white fruit with greyish brown colour of the small slender herb Cuminum cyminum, a member of the parsley family (umbelliferae). The name is derived from the ancient Persian city Kerman, where cumin was produced. Cumin which needs cool and dry climate is cultivated in the western Indian states of Rajasthan and Gujarat.

The grinding process is capable of achieving the required particle size & ensuring the volatile essential oil is retained in the final product. A low particle size distribution results in retention of the taste and aroma as well as the colour of the product. Ground cumin is brownish-yellow in color

Cumin is a commonly used spice in both vegetarian and non-vegetarian food preparations and is an essential part of Indian, Egyptian, Mexican, middle eastern and Turkish curries and specialities. Whole cumin seeds can be tempered to impart flavor to vegetables, rice dishes, and yogurt dressed salads, flavor cheese, bread and other baked products.

Ground cumin can be used as rubs for barbecue and to season meats and vegetables. It is an excellent complement to garlic, coriander and ginger. Cumin seeds contain essential oils consisting of Cuminaldehyde, cymene, and terpenoids. It has an earthy, green, musty, terpenic, slightly bitter yet warm flavour.