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Cumin Seeds

Cumin is a seed spice well known for its medicinal properties in India and many other Asian countries. The cumin seed is uniformly elliptical and deeply furrowed. Cumin seeds (known Jeera in India) are the seeds of the caraway family. Cumin has a distinctive, slightly bitter yet warm flavour.
There are two types of cumin seed available —the black and white variety. White ones are generally used in curries and other large varieties of food. The black ones known as Shah Jeera are more pungent and mostly used in pulao (Pilaf) and biryani. This spice is widely used in Indian, Pakistani and Bangladesh dishes, and also in Middle Eastern and North African preparations. They are also used in Spanish stews and American pies.

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Single Strength Specification:

General characteristics :

Cumin seeds shall be dried fruit of the plant Cuminum Cyminum.L.

They shall have the taste and aroma normal to the species.

They shall be reasonably dry with moisture not exceeding 10 %

They shall be free from visible mould or insect infestation and musty odour.

They shall also be free from any harmful foreign matter.

Specification for Cumin Seeds (HS CODE: 09093019) :



Machine cleaned / Sortexed/Extra Bold


99% / 98% / 99.50% (Singapore/Europe)

Total Ash

9.50% Max

Acid insoluble Ash

1.75% Max


Aromatic with a penetrating flavour


10% max


Absent/25 gms

Volaile oil

Min 2.00 ml/100 gms


25-50 Kgs. Jute/PP Bags

Type of Container Quantity
20 Feet 12 -13 Metric Tonne
40 Feet 26 Metric Tonne
Harvesting Season: February to March
Marketing Season: April to May

Uses :

Cumin is used mainly where highly spiced foods are preferred. It is an ingradient of most curry powders and many savoury spice mixtures, and is used in stews, grills-especially lamb and chicken dishes. It gives bite to plain rice, and to beans and cakes. Small amounts can be usefully used in aubergine and kidney bean dishes. Cumin is essential in spicy Mexican foods such as chile con carne, casseroled pork and enchiladas and kidney bean dishes. In middle east, it is a familiar spice for fish dishes, grills, stews and flavours couscous-semolina steamed over meat and Vegetables, national dish of Morocco.

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