Cumin Seeds in Tajikistan,Cumin Seeds Manufacturers in Tajikistan,Cumin Seeds Supplier in Tajikistan,Cumin Seeds Exporters in Tajikistan

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Cumin Seeds

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Cumin is a seed spice well known for its medicinal properties in Tajikistan and many other Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in Tajikistan, Egypt, Syria, Turkey, China and parts of America. A speed spice, cumin is grown mainly in hot climatic conditions. India is the largest producer and consumer of Cumin in the world. Indian output is currently estimated to be around 200,000 ton per year. Gujarat and Rajasthan are the major production centers of the spice in the country. 

The seed is uniformly elliptical and deeply furrowed. Cumin seeds Jeera are the seeds of the caraway family. Two types -- black and white are available. White ones are generally used in curries and other large varieties of food. The black ones known as 'Shah Jeera' is more pungent and mostly used in pulao and biryani. This spice is widely used in most Indian, Pakistani and Bangladesh dishes, also in Middle Eastern, North African preparations, used in Spanish stews and American pies. 

in Tajikistan, Cumin is sown in October-November and harvested in February. Fresh crop generally reaches the market during March. Unjha in Gujarat is the main trading centre for Jeera in the country. Delhi, Jaipur and Rajkot are also known as major terminal markets for Jeera.

BOTANICAL NAME : Cuminum cyminum L. 
FAMILY NAME : Apiaceae

NAME IN Foods Inc LANGUAGES

Spanish :

Comino

French :

Cumin

German :

Romischer Kummel

Swedish :

Spiskummin

Arabic :

Kammun

Dutch :

Komijn

Italian :

Comino

Portuguese :

Cominho

Russian :

Kmin

Chinese :

Machin


COMMERCIAL PART : Fruit
Origin: Cumin comes from Iran and India.
Taste and Aroma: Cumin has a distinctive, slightly bitter yet warm flavor.
Color : The color of cumin is light and tastes relatively hotter.

General characteristics:
1. Cumin seeds shall be dried fruit of the plant Cuminum Cyminum.L. 
2. They shall have the taste and aroma normal to the species 
3. They shall be reasonably dry with moisture not exceeding 10 % 
4. 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)

Type:

Machine cleaned / Sortexed/Extra Bold

Purity:

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

Total ASH

9.50% Max

Acid insuluble ASH:

1.75% Max

Flavour:

Aromatic with a penetrating flavour

Moisture:

10% max

Salmonella:

Absent/25 gms

Volaile oil:

Min 2.00 ml/100 gms


Packing : 25-50 Kgs. Jute/PP Bags

CONTAINER LOADABILITY

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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