Jeera (Cumin) Cultivation

Jeera is a spice that is mostly used in cuisines. Jeera is a flowering plant and is known as cummin seeds.

The botanical name of jeera is Cuminum cyminum that belongs to the family Umbelliferae. Jeera consists of the dried ripe fruits for the use in foods.

Jeera is cultivated in the states of Rajasthan and Gujarat. Jeera is indigenous to the Nile territory.

Cultivation of jeera is carried out in the countries like India, Sicily, Syria, Morocco and China.

In India cultivation of jeera is carried out in all states except in West Bengal and Assam.

Physical Properties of Jeera (Cumin):

Jeers seeds are brown in colour with light ridges. Jeera are used in cuisines for its aromatic odour and taste.

Phytochemical Constituents of Jeera (Cumin):

The main chemicals that are present in jeera seeds are volatile oil, fixed oil and proteins.

The volatile oil is colourless to pale yellow in colour.

Cuminaldehyde is the main constituent of the volatile oil. Volatile oil also consists of other minor constituents like α-pinene, β-pinene, cuminic alcohol, phellandrene, hydrocuminine and hydrated cuminaldehyde.

Medicinal Uses and Health Benefits of Jeera (Cumin):

• Jeera acts as carminative
• Jeera acts as a stimulant
• Jeera is useful in the treatment of diarrhoea
• Jeera is useful in the treatment of dyspepsia
• Jeera is used as a spice for its flavour and aroma
• Cumin seeds consists of high amounts  of iron.

• 1tbsp of cumin spices contains the following nutritional information according to the USDA:

  Calories: 22
  Fat(g): 1.34
  Carbohydrates(g): 2.63
  Fibers(g): 0.6
  Protein: 0.25

Synonyms of Jeera:

• Bengali- Safed jeera, Zira
• Gujrati- Safed Jiraun, Zero
• Hindi- Safed Jeera, Zira Shiajira, Jira
• Malayalam- Cheerakam, Jeerakam
• Marathi- Jeera
• Sanskrit- Ajaji, Jeeraka, Hrasvanga
• Tamil- Shimai-shombu, Cheerakum
• Telugu- Jeelakara, Jirana, Jiraka
• Punjabi- Zira safed
• German- Echter romerkumngel
• French- Cumin
• Italian- Cumino

  Spices