Properties, cultivation method and requirements of cumin (Cuminum cyminum L.) - an overview
Journal Title: International Journal of Farming and Allied Sciences - Year 2017, Vol 6, Issue 1
Abstract
Cumin (Cuminum cyminum L.) is a small annual and herbaceous plant belonging to the Apiaceae family with the flowers in white or pink color and spindle-shaped fruits in green and gray color which produces highly nutritional oleaginous seeds. C. cyminum is mainly cultivated in India, China, Saudi Arabia and neighboring countries of the Mediterranean. This crop has many uses in the pharmaceutical, food and cosmetics industry. Due to its flavor, cumin seed powder can be used as an additive in various foods, and it is the second most popular spice in the world. This plant is traditionally used in the treatment of dyspepsia, diarrhea, toothache, digestive disorders and to increase breast milk and as a disinfectant. Cumin seeds contain 2 to 5% essential oils, which is obtained from steam distillation of crushed cumin, and the composition of it depends on many factors including the time of harvest, method of extraction, type of cultivar, geographical origin and storage conditions.
Authors and Affiliations
Javad roustakhiz, Abdolshakoor Raissi
Keywords
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