Cumin Seeds
In many other Asian nations, including India, cumin is a seed spice that is well-known for its therapeutic benefits. The cumin seed has consistently deep furrows and is oval in shape. The seeds of the caraway family are called cumin seeds (also known as jeera in India). The flavour of cumin is unique, warm, and slightly bitter.
The black and white varieties of cumin seed are the two accessible variants. In curries and other hearty dishes, white ones are typically utilised. The stronger-flavored black ones, called Shah Jeera, are often used in pulao (Pilaf) and biryani. Middle Eastern, North African, and Indian cuisines as well as Pakistani, Bangladeshi, and Pakistani foods all frequently employ this spice. These are also utilized in American pies and Spanish stews.
As one of the leading suppliers and exporters of cumin seeds across the world, we Shimla Hills only supply high-quality cumin seeds, carefully examined by our experts. You may get in touch with our executives to fetch more details and place your orders at the earliest!
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.
| PARAMETERS | VALUE |
| Type | Machine cleaned / Sortexed/Extra Bold |
| Purity | 99% / 98% / 99.50% (Singapore/Europe) |
| Total Ash | 9.50% Max |
| Acid insoluble Ash | 1.75% Max |
| Flavor | Aromatic with a penetrating flavour |
| Moisture | 10% max |
| Salmonella | Absent/25 gms |
| Volaile oil | Min 2.00 ml/100 gms |
| Packaging | 25-50 Kgs. Jute/PP Bags |
| Container: | |
| 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.