Cumin

Cumin, or Cuminum cyminum is one of the most commonly used South Asian spices, especially across the South of India. The fruits are often used whole and can be fried together with onion or dry-roasted. Many legumes and lentils will be flavored by Cumin fried in butter fat. When powdered, it is an important part of curry powder and of panch phoron. The foliage has a flavor that resembles Dill. Cumin flowers have a nice fragrance and can bring insects to your garden that can control some pests.

Latin Name: Cuminum cyminum

Planting Guidance: Plant cumin in well-drained soil in full sun. For harvest, in order for the plant's seed to ripen, it must be grown in a mild climate with warm temperatures of at least 82°F for three to four months after it flowers. The plant is sensitive to wet or humid areas and it doesn't tolerate windy conditions. Cumin has a long growing season, and it is recommended to start indoors growing for culinary purposes.

Approx. Seed Count:

• Retail Packet:20-30 Seeds

Seed Treatment

Untreated

Genetics

Open Pollinated

Hindi Name: Jeera, Safaid jeera

Marathi Name:

Gujrati Name: Jiru જીરું

Kannada Name: Jeerige

Telugu Name: Jeelakarra

Tamil Name: Jiragam

Bengali Name: Jeerae

Malayalam Name: Jirakam