JEERA
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Type : Spice (whole or ground)
Description : Dried fruit from a plant in the parsley family.
Flavor : Slightly bitter, pungent, nutty, hot.
Uses : Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes.
This spice dates back to the Old Testament. Also called "cumino." Available both in a powder and as seeds. Freshly ground seeds impart a robust fragrance and flavor to curries, salsas, soups, and marinades. For heightened aroma, people roast the whole seeds for a couple of minutes in a dry skillet or toaster oven before grinding.
Jeera Producing Countries
It is generally grown in most hot countries, like -
India in World Jeera Market
Though cumin a native of Egypt, it is now mostly produced in India is the largest producer of cumin. In Rajasthan the area under cultivation during year 2000-2001 is 1,99,839 Hects. and production is 76760 M.T. accounting for 60% of national production. In India it is mostly produced in Rajasthan and Gujrat.
Indian cumin is exported in its natural as well as powdered forms, besides as essential oils. exports are mostly to USA, Singapore, Japan, UK, and middle east countries.
The world demand for cumin is in the range of 12,000-15,000 tonnes. Singapore, USA, UK. Netherlands etc. are the important markets for cumin. India's export of cumin is mainly to countries like UK, Singapore, Saudi Arabia and Japan.
Cumin is an important ingredient in curry powder, Cumin oil has only minor applications, mainly as flavouring agent. It is used as an ingredient in several Ayurvedic medicines as well as in the preparation of soft drinks.
Overview
Cumin is native to the Levant and Upper Egypt. The spice is especially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five millennia ago; the seeds have been found in the Old Kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as 'Cuminus'.
Description
Cumin is the seed of a small umbelliferous plant. The seeds come as paired or separate carpels, and are 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.
Jeera Cultivation
Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.
Preparation and Storage
The 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 flavours in a dish. Less than a teaspoon of it will flavour a meal for four.
Uses of Jeera
Cumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in
Cumin is essential in spicy Mexican foods such as
In Europe, cumin flavours
In the Middle East, it is a familiar spice for
Zeera pani is a refreshing and appetising Indian drink made from
cumin and tamarind water. Cumin together with caraway flavours Kummel, the
famous German liquer.
Attributed Medicinal Properties
Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoke in a pipe with ghee, it is taken to relieve the hiccups, Cumin stimulates the appetite.
Description : Dried fruit from a plant in the parsley family.
Flavor : Slightly bitter, pungent, nutty, hot.
Uses : Chili and curry powder blends, fish, lamb, pickling, sausages; Middle Eastern, Asian and Mediterranean recipes.
This spice dates back to the Old Testament. Also called "cumino." Available both in a powder and as seeds. Freshly ground seeds impart a robust fragrance and flavor to curries, salsas, soups, and marinades. For heightened aroma, people roast the whole seeds for a couple of minutes in a dry skillet or toaster oven before grinding.
Jeera Producing Countries
It is generally grown in most hot countries, like -
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Though cumin a native of Egypt, it is now mostly produced in India is the largest producer of cumin. In Rajasthan the area under cultivation during year 2000-2001 is 1,99,839 Hects. and production is 76760 M.T. accounting for 60% of national production. In India it is mostly produced in Rajasthan and Gujrat.
Indian cumin is exported in its natural as well as powdered forms, besides as essential oils. exports are mostly to USA, Singapore, Japan, UK, and middle east countries.
The world demand for cumin is in the range of 12,000-15,000 tonnes. Singapore, USA, UK. Netherlands etc. are the important markets for cumin. India's export of cumin is mainly to countries like UK, Singapore, Saudi Arabia and Japan.
Cumin is an important ingredient in curry powder, Cumin oil has only minor applications, mainly as flavouring agent. It is used as an ingredient in several Ayurvedic medicines as well as in the preparation of soft drinks.
| Main growing District in Rajasthan | Barmer, Jalore, Nagaur, Pali, Jodhpur, Ajmer, Bhilwara and Tonk | ||||
| Area under cultivation in Hectares | 1999-00 | 2000-01 | 2001-02 | 2002-03 | 2003-04 |
| 138731 | 199839 | 381534 | 321201 | 227829 | |
| Production(M.T.) | 35409 | 76760 | 145110 | 70478 | 120981 |
| Sowing Time | October - November | ||||
| Harvesting Time | February - April | ||||
| Domestic Marketing Centres | Jodhpur, Pratapgarh, Nembhaheda, Bhawani mandi, Jhalarapatan, Ramgang Mandi, Rani, Sojat (Pali), Kota, Jaipur | ||||
| Export Markets | USA, E.U., Middle East, South East Asia | ||||
| Uses | It is used as an ingredient in several Ayurvedic medicines as well as in the preparation of soft drinks. | ||||
Overview
Cumin is native to the Levant and Upper Egypt. The spice is especially associated with Morocco, where it is often smelt in the abundant street cookery of the medinas. Cumin was known to the Egyptians five millennia ago; the seeds have been found in the Old Kingdon Pyramids. The Romans and the Greeks used it medicinally and cosmetically to induce a pallid complexion. Classically, cumin symbolised greed; thus the avaricious Roman Emperor, Marcus Aurelius, came to be known privately as 'Cuminus'.
Description
Cumin is the seed of a small umbelliferous plant. The seeds come as paired or separate carpels, and are 3-6mm (1/8-1/4 in) long. They have a striped pattern of nine ridges and oil canals, and are hairy, brownish in colour, boat-shaped, tapering at each extremity, with tiny stalks attached. They resemble caraway seeds, but are lighter in colour and unlike caraway, have minute bristles hardly visible to the naked eye. They are available dried, or ground to a brownish-green powder. Cumin is freely available in the West, although it is not a traditional European spice.
Jeera Cultivation
Cumin is grown from seed. A hot climate is preferred, but it can be grown in cooler regions if started under glass in spring. A sandy soil is best; when the seedlings have hardened, transplant carefully to a sunny aspect, planting out 15cm (6 in) apart. Seed regularly. The plants bloom in June and July. The seeds are normally ready four months after planting. Cut the plants when the seeds turn to brown, thresh and dry like the other Umbelliferae.
Preparation and Storage
The 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 flavours in a dish. Less than a teaspoon of it will flavour a meal for four.
Uses of Jeera
Cumin is used mainly where highly spiced foods are preferred. It features in Indian, Eastern, Middle Eastern, Mexican, Portuguese and Spanish cookery. It is an ingredient of most curry powders and many savoury spice mixtures, and is used in
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Attributed Medicinal Properties
Cumin is stomachic, diuretic, carminative, stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia diarrhoea and hoarseness, and may relieve flatulence and colic. In the West, it is now used mainly in veterinary medicine, as a carminative, but it remains a traditional herbal remedy in the East. It is supposed to increase lactation and reduce nausea in pregnancy. Used in a poultice, it relieves swelling of the breast or the testicles. Smoke in a pipe with ghee, it is taken to relieve the hiccups, Cumin stimulates the appetite.
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©2008 Appuonline.com