| |
Sai Vedics Inc., USA, Certified Organic Supplier of organic Cumin, Organic Cumin Seeds, Organic Cumin Ground, Organic Cumin Powder, cumin spice and seasoning.
|
|
Cumin Certified Organic
Cumin Spices: It is used as a condiment spice, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. butterfat. Cumin is one of the most typical spices for India and is fried or roasted before usage. Legumes, especially lentils are normally flavored by cumin. Cumin also forms an essential part of the curry powder and of the Bengali spice mixture, panch phoron, besides being used in Northern Indian tandoori dishes. In imperial North Indian cuisine (Mughal or Mughlai) the mixture of cumin is prepared to relish sweet and aromatic flavor. It is employed in native dishes of Central and South America. Cumin is the second most popular spice in the world after black pepper.Cumin seeds are used as a spice for their distinctive aroma, popular in Indian, Pakistani, North African, Middle Eastern, Sri Lankan, Cuban, Northern Mexican cuisines, and the Western Chinese cuisines of Sichuan and Xinjiang. Cumin can be found in some Dutch cheeses such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin was also used heavily in ancient Roman cuisine. Cumin is typically used in Mediterranean cooking from Spanish, Italian and Middle Eastern cuisine. It helps to add an earthy and warming feeling to cooking making it a staple in certain stews and soups.
Cumin Health: In medicine, it is used as a stimulant, carminative, stomachic and astringent. Cumin is a good general tonic, antiseptic and bactericide. A decoction of the seeds is good for the deafness that often comes after a bad virus flu infection. Cumin is most successful for cellulite. Iron for Energy and Immune Function, and Seeds of Good Digestion. In ayurveda, cumin is considered invaluable for digestion. It pacifies Vata and Kapha, and is helpful for digestion for Pitta in small quantities. It is also a cleansing spice, and helps burn ama "digestive toxins" that are considered the starting point of many disorders by ayurvedic healers. Cumin helps enhance appetite, and is helpful for the stomach, the liver and the intestines.
|
|
|
|
Introduction :
Organic Cumin Seeds is commonly known as "Jeera" in India. Cumin plant is cultivated for centauries in the tribal belt of Khandamal and Koraput region of India. Organic Cumin is widely as Rabi crop in most agricultural areas of India.
The dried fruit used both as whole cumin seed and or as powdered form is esteemed as a condiment in most spice eating cultures. Cumin is used as a flavoring agent and an essential component in many ethnical dishes of Indian Curries, Snacks, Mexican foods, and Latin American cuisines. Cumin Seeds has also been used in ancient medicine of Ayurveda as an ingredient for many digestive formularies. |
Product Description :
USP : Our Farms and our farming process has been certified Organic by the Onecerts. The seeds are meticulously gathered from the farms of tribes. The analysis of cumin seeds shows them to consist of moisture 6.2 %, protein 17.7%, fat 23.8 %, fiber 9.1%, carbohydrates 35.5% and mineral matter 7.7% per 100 gms.
Biological Details : Cumin, a small, annual herbaceous plant of Apiacae family, grows to a height of about 25 cm. The flowers are small with white or pink color in compound umbels form. The seeds come as paired or separate carpel, about 3-6mm long. They have a striped pattern having nine ridges and oil canals. The cumin seeds are small, hairy, boat-shaped, tapering at each extremity, with tiny stalks attached. Cumin seeds are brown-yellow in color. The plants bloom in June and July. The seeds are normally ready four months after planting. The plants are cut when the seeds turn to brown and then thresh and dry to collect the cumin seeds.
|
Our offer :-
| Product Name |
Minimum Quantity | Specifications |
| Cumin Seed |
200 Kg. | ------------------- |
| Cumin Powder |
200 Kg. | ------------------- |
|
Climate and soil:
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 thrives on rich well drained sandy loam and medium soils, being best suitable for the crop.
|
Sowing and Seed rate
Sowing is done from 1st week of November to 1st week of December by broadcasting or in rows drilled at 30 cm. Seed rate vary from 12 to 15 kg / ha, depending upon method of sowing & type of soil. Sowing of seeds should be done at a depth of 1 - 2 cm after treatment with Azotobactor 3.0 g per kg. Soaking of seeds for 8 hours before sowing is helpful in getting good germination. Soaked seeds should be dried in shade to facilitate broadcasting. When the seeds are sown at a higher depths affect the germination process adversely. Crop rotation should be followed to avoid incidence of pest and diseases.
Land preparation
Soil is brought to fine tithe by 2-3 ploughing with harrow or traditional plough. Stubbles of previous crops should be collected and removed from the field. Clods should be broken and field should be leveled with the help of plank. Beds of 4 m x 3 m size with provision of irrigation channels should be prepared before sowing of seeds to facilitate proper.
Irrigation and intercultural operations:
Manures & Fertilizers
15 - 20 MT FYM, 650 ml Nitrogen & 650 ml Phosphorus per ha is recommended for cumin crop. Whole quantity of FYM should be mixed into the soil at the time of land preparation and 250ml Nitrogen & whole quantity of Phosphorus should be applied as basal dose. Another, 250 ml Nitrogen should be applied as topdressing one month after germination of seeds.
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.
Irrigation
Based on type of soil, crop requires 4-6 irrigation. 1st light irrigation should be given immediately after sowing and second irrigation should be given after 6-10 days from 1st irrigation. Subsequent irrigations should be given after 30, 45, 65 and 80 days from 1st irrigation. Irrigation at the time of flowering and fruit set are essential. At maturity stage irrigation should be stopped.
Plant Protection:
Pest
Aphid: Aphid is a major pest of cumin crop; it sucks the sap of tender parts and reduces the yield. Spraying of Metarhizium anilosporium and Neem oil is recommended to control the aphid.
Leaf eating Caterpillar: This pest causes damage to the foliage of plants reducing yield of the crop. Spraying of Metarhizium anilosporium and Neem oil in the early stage of crop can control it.
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.
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 color. For the control of this disease seed treatment and spraying of Pseudomonas Bactor and Trichodema Virridae times at 10 days interval commencing from 40 days after sowing is recommended.
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.
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. Winnowing should clean seeds.
Yield
600 - 700 kg/ha.
|
Traditional Medicinal and other uses :
- As a medicinal plant, Cumin has been utilized as stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic.
- Cumin is valuable in dyspepsia diarrhea and hoarseness, and may relieve flatulence and colic. It is supposed to increase lactation and reduce nausea in pregnancy.
- Used in a poultice, cumin relieves swelling of the breast or the testicles. Smoke in a pipe with ghee, it is taken to relieve the hiccups.
- Oil of cumin is used as fragrances in perfume.
|
Organic Cumin benefits :
The fruit is a rich source of thymol. Thymol is used as an antihelmintic against hookworm infections and also as an antiseptic in many proprietary preparations. It is a stimulant, which increases the secretion and discharge of urine and relieves flatulence. It strengthens the functions of stomach and arrests any bleeding.
|
Digestive disorders
Cumin seeds are very useful in digestive disorders like biliousness, morning sickness, indigestion, atonic dyspepsia, diarrhea, malabsorption syndrome and flatulent colic. One spoon of cumin seeds is boiled in a glass of water and the decoction mixed with one teaspoon of fresh coriander leaf juice and a pinch of salt. This decoction can be taken twice daily after meals as a medicine for diarrhea.
Piles
Black cumin is beneficial in the treatment of piles. About 60 grams of the seeds, of which half should be roasted, should be ground together. Three grams of this flour should be taken with water.
Common cold
Dilute cumin water is an antiseptic beverage and very useful in common cold and fevers. To prepare cumin water, a teaspoon of cumin is added to boiling water, which is allowed to simmer for a few seconds and set aside to cool. If the cold is associated with sore throat, a few small pieces of dry ginger should be added to the water. It soothes throat irritation.
Boils
Black cumin ground in water is applied as a paste over the boils with beneficial results.
Other uses
- The cumin seed is extensively used in mixed spices and for flavoring curries, soups, sausages, bread and cakes.
- It is an ingredient of curry powder, pickles and chutneys.
- Cumin powder and Cumin oil has also been used as Veterinary medicine and products.
|
Nutrition Facts of Organic Cumin:
| Amount per Serving |
|
| Calories 22 |
Calories from Fat 11 |
| |
% Daily Value |
| Total Fat 1gm |
2% |
| Saturated Fat 0g |
0% |
| Cholesterol 0mg |
0% |
| Sodium 10mg |
0% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
3% |
| Sugar 0g |
|
| Protein 1g |
|
| Vitamin A |
2% |
| Vitamin C |
1% |
| Calcium |
6% |
| Iron |
22% |
|
Culinary Use :
Cumin is used mainly where highly spiced foods are preferred. It is widely applied in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. Cumin Seed powder is an ingredient of most curry powders and many savory spice mixtures, and is used in stews, grills - especially lamb and chicken dishes, rye bread, baked goods pickles, sausages, soups, stews, stuffings, rice, bean dishes and cheese. Jal Jeera is a refreshing and appetizing Indian drink made from cumin and tamarind water. Cumin together with caraway flavors Kummel, makes the famous German liquor.
Cooking tips with Cumin :
- The cumin seeds should be lightly roasted before being used whole or ground to bring out the aroma.
- Cumin may also be pounded with other spices in mixtures such as curry powder.
- Ground cumin must be kept airtight, to retain its pungency.
- This spice should be used with restraint - it can exclude all the other flavors in a dish. Less than a teaspoon of it will flavor a meal for four.
|
Some Tasty recipes with Cumin…
Sai Vedics Inc., USA, Organic Herbs & Spices, lowest cost, direct from organic farmers, don't miss the full article on Organic Cumin that includes history, storage, usage, and cooking tips. Cumin is a popular spice in mid-Eastern and Asian dishes. Along with added flavor, it gives a red-brown color to your recipe.
Add your own special recipe to our Message Board and share with the world.
Now that you are here to find out the delecaises by the addition of cumin into your preparation; we will offer you 2 different delicaccies very month.....and feed your loved ones a new dish very week and feel them loving you more each week!!!!
|
| Jeera (Cumin) Rice |
Ingredients
|
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 cup dry jasmine rice
- 1 3/4 cups water
- Salt to taste
|
| Instructions |
Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute. Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.
|
|
|
| Rice with Green Peas and Almonds |
|
This dish is ideal for party catering or for a special lunch or dinner. Preparation Time: 5 minutes Cooking Time: 30-40 minutes. |
|
Ingredients |
- 1 cup basmati or other long grain white rice
- 4 green cardamom pods
- 2 cups water
- ¾ teaspoon salt
- ¼ teaspoon turmeric and ¾ cumin powder
- 3 tablespoons ghee or oil
- One 4 cm cinnamon sticks
- 6 whole cloves
- 1/3 cup slivered or sliced almonds1 cup fresh or frozen peas
|
| Instructions |
Wash, drain and dry the rice. Lightly tap each cardamom pod to partially crush. Bring the water, salt and turmeric slowly to a boil in a 2-liter saucepan over moderate heat. Heat the ghee or oil in another 3 liter saucepan over moderately low heat. Fry the cinnamon stick, cloves, bruised cardamom pods and almonds in the hot ghee until the almonds turn pale golden brown. Add the rice and sauté for about two minutes or until the grains turn whitish. Pour in the boiling salted turmeric water and fresh peas (defrosted frozen peas should be added after the rice has been cooking for about 10minutes) Stir, increase the heat to high, and bring the water to a full boil. Immediately reduce the heat to low, cover with a tight fitting lid, and gently simmer, without stirring, for 15-29 minutes or until all the water is absorbed and the rice is tender and flaky.
|
|
Yield: Serve hot. Serves 4
|
|
|
|
