Cumin or Jeera comprises the dried yellowish to grayish brown seeds of a small slender annual herb of the coriander family, believed to be the native of Egypt, Syria, Turkey and the Eastern Mediterranean region. It grows to the height of 30 to 45 cm and produces a stem with many branches bearing long, finely divided, deep green leaves and small flowers, white or rose in color, borne in umbels.

The aromatic seed-like fruit, commonly known as `seed`, is elongated, oval, approximately 6 mm long and light yellowish brown in color, somewhat similar to caraway seed but slightly longer. The odor is peculiar, strong and heavy, pleasant to some and rather disagreeable to others, while flavor is warm, slightly bitter and somewhat disagreeable.

The physico-chemical composition of cumin seeds is as follows:

Moisture: 6.2 %
Protein:17.7 %
Fat:23.8 %
Crude fiber:9.1 %
Carbohydrates:35.5 %
Total ash:7.7 %
Calcium:0.9 %
Phosphorus:0.45 %
Iron:0.48 %
Sodium:0.16 %
Potassium:2.1 %
Vitamin B1: 0.73 mg/100g.
Vitamin B2:0.38 mg/100g.
Niacin: 2.5 mg/100g
Vitamin C:17.2 mg/100g.
Vitamin A:175 I.U./100g.
Calorific value: 460 calories/100g.
The seed yield volatile oil 0on an average 3.1 %.

The dried fruit is crushed and soon thereafter, it is steam distilled to yield 2.5 to 4.5 % of valuable volatile oil, colorless or pale yellow, turning dark on keeping. The yield of the oil depends upon the quality and age of the seed; the older seeds contain less oil. The chief constituent of the oil is cuminaldehyde (20 to 40 %) and is used in perfumery.

In addition to volatile oil, the seed also contains about 10 % fixed (non-volatile) greenish brown oil with a strong aromatic flavor. It is a semi drying oil having an iodine value of 92.

Cumin seeds have an aromatic odor and a spicy and somewhat bitter taste. These are largely used as condiment and form an essential ingredient in all mixed spices and curry powders for flavoring soups, pickles, curries, and for seasoning breads, cakes etc.

Aqueous extract of cumin seed is frequently used for removing intestinal worms. The seeds have been considered as stimulant, carminative, stomachic, astringent and useful in diarrhea and dyspepsia.

The essential oil is similarly used for flavoring various food items and as a basic perfume. The oil cake is a good cattle fodder.

The post harvesting technique of the seeds are extremely simple and easily adoptable. To ensure good quality a system also to be in place for the purpose. There are a number of schemes drawn by various departments, which can easily be implemented. Similarly technology of steam distillation is also well known thus can help for further value addition. If the medicinal virtues are considered there is possibility of many projects down stream.

The flowers during the season yield sufficient nectar, thus can assure us with tasty honey. Cumin honey is viscous, contains higher quantity of iron and has higher quantity of unsaturated sugar. It also has attractive aroma. By practicing beekeeping, not only that it shall ensure an additional product but also increase production of cumin due to pollination.


Black Kumin
In India, cumin is cultivated in almost all the states, but leading states are Uttar Pradesh, Punjab, Rajasthan, Gujarat and Tamil Nadu. It is said to be cultivated or occasionally found as a weed in Punjab, Himachal Pradesh, Assam and Bihar.

Climate and soil

Farming of Cumin
Cumin is a tropical plant. It grows well in sub-tropical climate too. High humidity during flowering & fruit set, causes fungal diseases in this crop. Cumin can be cultivated in all types of soils but well drained sandy loam and medium soils are suitable for the crop. Sowing is done from 1st week of November to 1st week of December by broadcasting or in rows drilled at 30 cm.

Weeding
The crop should be kept free from weeds for proper growth and development of plants. Generally 2-3 hand weeding are required to keep the weeds under check. In drilled crop light intercultural operation is beneficial. 1st weeding and hoeing should be done after 30-40 days from the date of sowing.

Diseases

Fusarium wilt Infected plants show peculiar symptoms of dropping of tips and leaves, leading to mortality of the entire plant. Attack of wilt is severe in younger plants. There is no chemical control for this disease. Crop rotation and use of Neem cake are helpful in checking spread of the fungus vis-à-vis disease. Seeds collected from disease free plots should only be used for sowing.

Powdery mildew Affected plants in early stages show minute whitish spots on leaves, petiole, stem pedicel and seeds. In severe condition, it looks as the plants have been dusted with white powder. At later stages of attack seeds become white and shriveled and light in weight. Crop should be dusted with 300 mesh Sulphur dust @ 25 kg/ha to control this disease as soon as the symptoms are noticed. Spraying of wettable Sulphur or Dinocap (Kerathan or Thiowet) can also be used to control the disease @ 20-25 g per 10 liter of water at the initial stage of this disease. If needed second spray should be given 15-20 day after first spray.

Alternaria Blight The blight affected plants show very minute brownish necrotic spots, which later turn to blackish. Mostly diseased plants fail to produce seeds. If seeds are produced they remain shriveled, light in weight and dark in colour. For the control of this disease seed treatment and spraying of 0.2% solution of Dithane-M-45 4 times at 10 days interval commencing from 40 days after sowing is recommended. Add 1 ml soap solution / liter water for better efficiency of fungicide. The crop should be kept free from weeds. Crops requiring more irrigation and mustard crop should not be grown in vicinity of this crop.

Harvesting
Generally cumin crop takes about 110-115 days to reach maturity. Crop becomes ready to harvest, when plants turn yellowish brown. Harvesting should be done early in the morning by cutting/uprooting the whole plants. Harvested crop should be dried in the threshing yard thrashed to separate the seeds. Seeds should be cleaned by winnowing.

Botanical Name Cuminum cyminum Linn.

Family Name Umbelliferae.

Indian names are as follows
Hindi: Jira, Safaid Jeera, Zeera
Bengali: Jeere
Punjabi: Jira, Safaid Jeera
Gujarati: Jeeru
Kannada: Jeerige
Kashmiri: Zyur
Malayalam:Jeerakam
Marathi: Jeregire
Oriya: Jeera
Sanskrit: Jiraka, Jeera
Sindhi: Zero
Tamil: Ziragum
Telugu: Jidakara, Jikaka.